Fig. 1
Kiwifruit ripening was inhibited by 1-MCP and O3. Following harvest, kiwifruit (cv. ‘Hayward’) were treated with or without (control) 1-MCP (0.6 μL L− 1, 0 °C, 24 h) and then cold-stored (0 °C, RH 90%) in two separated cold rooms in which ethylene was controlled by catalytic ethylene oxidation and the atmosphere was ambient (control) or enriched with O3 (0.3 μL L− 1). Fruits were removed from cold storage after 2, 4 and 6 months and then transferred to 20 °C (90% RH), where kiwifruit ripening was characterized for up to 14 d. Changes in ethylene emission rate (a, e, i), respiration rate (b, f, j), firmness of outer pericarp (c, g, k) and core tissue (d, h, l) in kiwifruit during ripening at 20 °C were measured. Phenotypes of kiwifruit after 8 d ripening at 20 °C following 6 months cold storage (m). Values represent the mean of three replicates of 10 fruits each that were analyzed at each ripening time point. Vertical bars in figure plates represent the least significant difference (LSD, P = 0.05), which was used for comparisons of means between treatments and ripening time points