| dc.contributor.author | Asiche, William Olubero | |
| dc.contributor.author | Mworia, Eric Gituma | |
| dc.contributor.author | Oda, Chisato | |
| dc.contributor.author | Mitalo, Oscar Witere | |
| dc.contributor.author | Owino, Willis Omondi | |
| dc.contributor.author | Ushijima, Koichiro | |
| dc.contributor.author | Nakano, Ryohei | |
| dc.contributor.author | Kubo, Yasutaka | |
| dc.date.accessioned | 2021-12-16T08:50:18Z | |
| dc.date.available | 2021-12-16T08:50:18Z | |
| dc.date.issued | 2016 | |
| dc.identifier.citation | Asiche, W. O., Gituma Mworia, E., Oda, C., Witere Mitalo, O., Omondi Owino, W., Ushijima, K., Nakano, R., & Kubo, Y. (2016). Extension of Shelf-life by Limited Duration of Propylene and 1-MCP Treatments in Three Kiwifruit Cultivars. The Horticulture Journal, 85(1), 76–85. https://doi.org/10.2503/hortj.MI-066 | en_US |
| dc.identifier.issn | 2189-0110 | |
| dc.identifier.uri | doi.org/10.2503/hortj.MI-066 | |
| dc.identifier.uri | http://repository.must.ac.ke/handle/123456789/631 | |
| dc.description.abstract | In order to extend the “eating window”, the optimum ripening phase suitable for eating, the combination of
treatment with propylene (an ethylene analog) and 1-methylcyclopropene (1-MCP; an ethylene inhibitor) was
assessed in three kiwifruit cultivars: ‘Rainbow Red’ Actinidia chinensis, ‘Sanuki Gold’ A. chinensis, and
‘Hayward’ A. deliciosa. Propylene treatment initiated the ripening process by inducing fruit softening,
increasing soluble solid content (SSC), and decreasing titratable acids (TA), with or without endogenous
ethylene production, depending on the duration of exposure. Once endogenous ethylene was induced, it
accelerated fruit ripening, resulting in an over-ripening phase and shortening of the “eating window”.
‘Rainbow Red’ and ‘Sanuki Gold’ fruit treated with propylene continuously or for 48 h initiated endogenous
ethylene production that led to an “eating window” lasting only 2 days (range of 3–5 days after the start of
treatment), whereas it lasted for 7 days (range 3–10 days) in ‘Hayward’ fruit. Limited propylene treatment of
the three cultivars for 24 h induced ripening without the detection of ethylene production, suggesting that the
optimum ripening phase suitable for eating can be attained without endogenous ethylene production, resulting
in a longer “eating window”. ‘Rainbow Red’ and ‘Sanuki Gold’ fruit treated with propylene for 48 h followed
by 1-MCP treatment had extended “eating window” and shelf-life, with the suppression of endogenous
ethylene. These results illustrate the practicability of different durations of propylene treatment in facilitating
kiwifruit ripening and the additional benefit of 1-MCP treatment to the extend shelf-life of new high-quality
kiwifruit cultivars, ‘Rainbow Red’ and ‘Sanuki Gold’. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | The Japanese Society for Horticultural Science | en_US |
| dc.subject | 1-methylcyclopropene | en_US |
| dc.subject | Postharvest quality | en_US |
| dc.title | Extension of Shelf-life by Limited Duration of Propylene and 1-MCP Treatments in Three Kiwifruit Cultivars | en_US |
| dc.type | Article | en_US |
