Evaluation of Storage Quality of Hardy Kiwifruit (Actinidia arguta): Effect of 1-MCP and Maturity Stage

Hardy kiwifruit fits into consumer expectations, especially in terms of taste and nutritional value. The main reason for the loss quality is that fruit softens too quickly, but storage at low temperatures (0–1 °C) not effective enough maintaining high quality. Two cultivars were evaluated quality, i.e., ‘Geneva’ ‘Ananasnaya’. Minikiwi harvested two stages maturity. treated with 1-methylcyclopropene a concentration 0.65 µL/L then stored under common cold storage, ULO, CA conditions. Fruit evaluation was carried out 12 weeks, firmness, soluble solids content, titratable acidity evaluated. Post-harvest treatments, as well conditions which stored, determine its after storage. application 1-MCP decisively inhibits softening mini kiwi even normal atmospheric