Effects of Ethanol Fumigation on Physiological Metabolism and Quality of Actinidia

Chinese kiwifruit was used as experimental material,and ethanol fumigation treatment was carried out with four kinds of concentrations of 0,250,500 and 1000 μL/L. Chinese kiwifruit was stored at 0 ℃,and firmness,vitamin C and chlorophyll contents,catalase(CAT),polyphenol oxidase(PPO)and peroxidase(POD)activites,phenol compounds and flavonoids contents were determined at 0,14,28,42,56 and 70 d,respectively. The results showed that ethanol fumigation treatment significant inhibited the respiratory rate,maintained fruit firmness,delayed the browning and the decrease of vitamin C and chlorophyll contents,enhanced the CAT activity,phenol compounds and flavonoids,and protected the activity of PPO,but the effect on POD was not significant,which effectively prolongs the shelf life of Chinese kiwifruit. Fumigation with 500 μL/L ethanol could maintain the quality of the kiwifruit,reduce the enzyme activity,increase the content of antioxidants,and slow down the aging of the kiwifruit.