Effect of Plastic MAH Storage, 1-MCP, and Coating on Fruit Storability of ‘Sweet Gold’ and ‘Goldone’ Kiwifruit

We examined the modulation of ‘Sweet Gold’ and ‘Goldone’ kiwifruit (Actinidia spp.) ripening using modified atmosphere and humidity (MAH), 1-methylcyclopropene (1-MCP), and edible coating treatments up to 35 days after storage (DAS) at room temperature. The 1-MCP and coating treatments decreased [CO2] in both cultivars, whereas MAH treatment rapidly increased or decreased [CO2]. Use of 1-MCP highly preserved firmness in both cultivars, followed by coating. MAH sharply reduced approximately 17% of ‘Goldone’ fruit firmness at 7 DAS compared to other treatments. MAH, 1-MCP, and coating reduced weight loss in ‘Sweet Gold’ kiwifruits from 14 to 35 DAS. Coating prevented approximately 14% of weight loss in ‘Goldone’ fruits during storage by strong adherence to the fruit surface. The flesh of control and MAH-treated fruits of both cultivars exhibited reduced acidity during storage, increasing the soluble solids content to acidity ratio. The use of 1-MCP delayed a reduction in L* values of the peel color of ‘Sweet Gold’ kiwifruits, while reduced L* values of flesh color were mostly observed with control and MAH treatment in both fruit cultivars. The use of 1-MCP, coating, and MAH maintained high total phenolics, ABTS, and vitamin C levels in both cultivars at 14 and 28 DAS. Fruit ripening was delayed by coating and promoted by MAH treatment, while maintaining the quality and functional substances of the fruit.