Effects Of Spraying Calcium And 1-MCP On The Storage Property Of Kiwifruit

Kiwifruit is a typical respiratory climactic fruit, and has low storage-ability under ordinary conditions, so the development of kiwifruit production is restricted In order to study the main factors of kiwifruit storage and to enhance the kiwifruit storability, two cultivars of kiwifruit,'Fengyue' kiwifruit (Actinidia chinensis) and 'Qinxiang' kiwifruit (Actinidia deliciosa), were used as materals in a series of studies. Effects of different treatments of spraying calcium and 1-MCP on kiwifruit post-harvest physiological activities were investigated. The results were as follows:1. In two cultivars, the calcium content of fruit was increased significantly on all treatments with spraying calcium and 1-MCP. Meanwhile,spraying calcium treatment with GA or MnSO₄,it could enhance absorption of the calcium and increase significantly the calcium content of kiwifruit It could significantly reduce the ethylene. Delaying the release of respiration rate and ethylene production rate in kiwifruit. Spraying calcium and 1-MCP had less firmness,Vc and acid loss, reducing soften rate in kiwifruit. It could delay amylase, PG,CAT and SOD activity. Spraying calcium With 1-MCP treatment could reduce peak of amylase and PG activity.2. The tests with spraying calcium and 1-MCP kept the quality of kiwifruit during its storage. The most effective test was that spraying calcium and MnSO₄ with 1-MCP on kiwifruit, the soften rate was 67 percent when 'Fengyue' kiwifruit were storaged 100 d, the soften rate was 63 percent when 'Qinxiang' kiwifruit were storaged 130 d, while the control of the soften rate were 100% and 97% respectively; Spraying calcium with 1-MCP kiwifruit storage of the results followed.3. Through the principal component analysising(PCA) the physiological indicators of Spraying calcium, MnSO₄ with 1-MCP treatment and control, found that the first major factor of storage are firmness,Vc and acid content. The second main factor are Ethylene production, respiration rate, SOD activity, CAT activity, PG activity. Through the evaluation model (F=a₁Z₁+a₂Z₂),found that the F could be accurately reflect the dynamic of ripening softening changes in kiwifruit.