Effects of 1-Methylcyclopropene Treatment on Postharvest Quality and Metabolism of Different Kiwifruit Varieties.

In Figure 2 A, kiwifruits untreated with 1-MCP exhibited distinct segregation trends on the first principal component at different storage stages (0 d, 6 d, and 15 d), while ‘Xuxiang’ demonstrated a clear trend of separation on the second principal component with the other two varieties (i.e., ‘Huayou’ and ‘Hayward’).

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In our study, the cellulase activity of different kiwifruit varieties showed an increasing trend, indicating that with the extension of storage time, the cellulose in the cell walls was continuously hydrolyzed, thereby affecting the texture of the fruit.

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