Fluctuating temperature and 1-methylcyclopropene (1-MCP) treatment for controlling the ripening and supply of ready-to-eat kiwifruit

Ethylene is commonly employed to induce postharvest ripening in kiwifruit; however, this approach often results in over-ripening and excessive softening. Therefore, it is imperative to develop effective strategies to extend the shortening eating window while maintaining a ready-to-eat status. In this study, the harvested ‘Cuixiang’ kiwifruit were exposed to various constant temperature treatments (1, 5, 10, 15, and 20 °C), revealing that storage at 10°C reduced fruit firmness more significantly than at other temperature, but it still took approximately 14 d to reach the ready-to-eat firmness range. Notably, fluctuating temperature treatment (25 °C for 12 h followed by 10 oC) significantly reduced the ripening period to approximately 8 d. Additionally, our study confirmed that 1-MCP treatment at 0.75 μL/L effectively delays the softening rate of kiwifruit across two ripeness levels once it reaches the edible stage. In summary, we propose an approach that integrates fluctuating temperature with 1-methylcyclopropene (1-MCP) treatment to produce kiwifruit with an extended eating window of up to 15 days, providing valuable insights for the supply of ready-to-eat kiwifruit. This integrated approach provides valuable technical guidance and a practical framework for the supply-chain management of ready-to-eat kiwifruit.