Comparative Effect of Melatonin and 1-Methylcyclopropene Postharvest Applications for Extending ‘Hayward’ Kiwifruit Storage Life

Abstract

Kiwifruit, like many other fruits, is susceptible to dehydration, leading to texture changes and a loss of flavour during storage. Exposing kiwifruit to suboptimal temperatures can control these changes but can cause internal browning. Postharvest treatments with substances such as 1-methylcyclopropene (1-MCP) are some of the most successful commercial technologies in the conservation of fruits and vegetables. In recent years, there has been a growing interest among researchers in alternative technologies based in postharvest treatments with plant growth regulators. In this sense, melatonin (MT) has been shown to improve fruit quality, extending shelf life. The aim of this study was to compare these two different technologies applied at postharvest to evaluate the impact on kiwifruit quality. Optimal 1-MCP fumigations and MT solutions were assayed on ‘Hayward’ kiwifruit under similar conditions. Quality parameters were evaluated at 14-day intervals during 84 days of cold storage plus 5 days at 20 °C. The results showed that both treatments were similarly effective in maintaining quality parameters such as weight loss, respiration, firmness, and acidity. Although 1-MCP treatments delayed the evolution of kiwifruit colour and chlorophyll degradation as compared to MT, MT treatments controlled chilling injury better than 1-MCP. This effect was not related to a greater cell membrane integrity since fruit batches treated with 1-MCP were the ones that showed the lowest electrolyte leakage level. In conclusion, both treatments maintained fruit quality and delayed ripening in a similar way. In this sense, the results suggest that MT immersion treatments could act as efficient delaying senescence as fumigations with 1-MCP maintaining kiwifruit quality during refrigerated storage.

Salicylic Acid Spray Delays Sand Pear Fruit Senescence during Room Temperature Shelf Life by Regulating Antioxidant Capacity and Senescence-Related Genes

“…Given this, applying different chemicals and plant hormones have been used as an effective strategy to enhance the shelf life of fruits. For instance, the postharvest application of melatonin and 1-methylcyclopropene remarkably improved the shelf life of ‘Hayward’ kiwifruit during storage [ 76 ]. Additionally, the exogenous application of SA has improved the postharvest shelf life and quality of ‘Jinshayou’ pummelo fruits [ 7 ].…”

How Does the Agro-Ecological Conditions Grown Kiwifruit (Actinidia deliciosa) Affect the Fruit Quality Traits and Bioactive Compounds during Shelf Life?

“…The maturity status of the fruit, careful harvesting without damaging the fruits in accordance with the technique, the storage of the fruits in cold storage after pre-cooling, the ethylene production of fruits, together with the temperature and relative humidity of storage conditions also affect the storage life and quality preservation of kiwifruit [7]. As a climacteric fruit, the ripening of kiwifruit is influenced by ethylene production [8]. Fruit softening is described as one of the most critical parameters limiting the post-harvest life of kiwifruit, and it is stated that softening is closely related to the presence of ethylene [9].…”

“…Fruit softening is described as one of the most critical parameters limiting the post-harvest life of kiwifruit, and it is stated that softening is closely related to the presence of ethylene [9]. Kiwifruit are harvested when they are physiologically mature, but they are still in an immature state because there is not enough endogenous ethylene to cause ripening [8,10]. Kiwifruit harvested at commercial maturity are stored at low temperatures for longer shelf life and marketing [10].…”