Ethylene and 1-methylcyclopropene modulate aroma volatile profiles in kiwifruit (Actinidia spp.) during postharvest storage

Kiwifruit is a climacteric fruit, and ethylene-mediated ripening accelerates quality deterioration during storage. In this study, volatile compound composition was profiled during storage for 0–10 d under control, ethylene, and 1-methylcyclopropene (1-MCP) treatments. A total of 27 volatile compounds were identified, comprising nine aldehydes, seven esters, four alcohols, five terpenes, one ketone, and one furanone. Total volatile contents, expressed as internal standard equivalents, increased to 6335 µg/kg in control fruit and 8771 µg/kg in ethylene-treated fruit by day 10, whereas 1-MCP-treated fruit showed a decline to 71.5% of initial levels. Relative odor activity values (rOAV) indicated aldehyde-driven odor activity at early stages across treatments, followed by increased ester odor activity in the control and ethylene-treated fruits. In contrast, esters remained below key odor activity thresholds throughout storage in 1-MCP-treated fruits. These findings improve the understanding of aroma development in kiwifruit during storage in response to ethylene and 1-MCP treatments.