Preparation, Shelf, and Eating Quality of Ready-to-Eat “Guichang” Kiwifruit: Regulation by Ethylene and 1-MCP

Preparation, Shelf, and Eating Quality of Ready-to-Eat “Guichang” Kiwifruit: Regulation by Ethylene and 1-MCP

The acceptance of kiwifruit by consumers is significantly affected by its slow ripening and susceptibility to deterioration. Ready-to-eat “Guichang” kiwifruit and its preparation technology were studied by the regulation of ethylene and 1-MCP. Harvested kiwifruits were treated with 100–2000 μl L−1et...

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Bibliographic Details
Main Authors: Han Yan, Rui Wang, Ning Ji, Sen Cao, Chao Ma, Jiangkuo Li, Guoli Wang, Yaxin Huang, Jiqing Lei, Liangjie Ba
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-07-01
Series:Frontiers in Chemistry
Subjects:
instant kiwifruit
edible window
ethylene
1-methylcyclopropene
regulation
Online Access:https://www.frontiersin.org/articles/10.3389/fchem.2022.934032/full

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