POSTHARVEST 1-MCP (SMARTFRESH^SM) TREATMENT PROLONGS STORAGE AND SHELF LIFE OF KIWIFRUIT BY SUPPRESSION OF ETHYLENE ACTION AND PRODUCTION

Storage trials were carried out in two commercial storage units, located in Central Macedonia of North Greece, to determine a suitable treatment protocol for use of SmartFresh^SM to extend the storage and shelf life of 'Hayward' kiwifruit. 'Hayward' kiwifruit after harvest were exposed in a closed system with 0.5 μl L^-1 of 1-MCP for 24 h at 0°C. Following treatment, fruit were placed at 0°C for 4, 8 and 16 weeks for Pieria kiwifruit and for 4, 10 and 20 weeks for Messi kiwifruit. After removal from storage, fruit were placed in continuous flowing system for 2 weeks to follow respiration and ethylene production rates. Quality attributes were evaluated after 0, 7 and 14 days of shelf life at 20°C. 1-MCP drastically reduced ethylene production during shelf life and significantly inhibited ripening during storage and shelf life of both Messi and Pieria kiwifruit. In terms of quality parameters, kiwifruit benefited greatly during storage and shelf life from application of 1-MCP. Estimates of the active storage and shelf lives showed that 1-MCP a) during the 20 week storage period for Messi kiwifruit prolonged the wholesale market period by 5.3 weeks and the retail market period by 5.8 days, and b) during the 16 week storage period for Pieria kiwifruit prolonged the wholesale market period by 5.8 weeks and the retail market period by 6.4 days.