Effects of different treatment on quality changes of ‘Xu Xiang’ kiwifruit stored at room temperature under the supply pattern of e-commerce

The objective of this study was to explore suitable methods and treatments during storage at room temperature to meet the requirements onfruit quality of 'Xu Xiang’ kiwifruit under the supply pattern of e-commerce. Based on the sensory evaluation and instrumental determination,the range of edible firmness of kiwifruit was determined. The effects of 1-MCP and different packaging treatments on eating quality of fruits after different periods of cold storage were studied. The effect of initial fruit firmness on the length of shelf life was also evaluated. The results showed that the range of edible firmness ofkiwifruit was about 2.6~10.5 N,and the optimum range was 5.0~7.6 N. 1-MCP could significantly inhibit fruit softening and extend eating window,but was not suitable for short-term storage of fruit. Carton plus fresh bag packaging was the most suitable packaging during shelf life. Under this package,fruit without any treatment after short-term cold storage and that treated with 1-MCP after long-term storage,theeating windowand the best edible period could be significantly prolonged. Fruits with different initial firmnesscould achieve gradient softening to become edible at varied periods of shelf life.