Respiration and Ethylene Production of Kiwifruit at Different Temperature Levels

Two ripening-level kiwifrutts(firmness-1.5 kg/cm2 and firmness=0.6 kg/cm2 respectively)were kept at different temperature:0℃,1℃,1.5℃,3.5℃,5℃,10℃,15℃,and 20℃, the respiration of kiwifruit was increased by 8-10.5 time, following the increase of temperalure. The respiration of softer kiwifruit(0.6 kg /cm2)was twice as firmer one(1.5 kg/cm2)even kept at 0℃.The rate of ethylene production was 0.058 μl/(kg·h)at 0℃ for 1.5 kg/cm2 firmness kiwifruit and 0.8μl/(kg·h)at 20℃.The respiration of the kiwifruit treated with 4 mg/kg ethylene for f0 h,increased from 23.1 mg/(kg. h)to 39.0mg/kg·h. Kiwifruit was very sensitive to ethylene and was a climacteric fruit,Temperature was newt important factor that influence storage life of the kiwifruit.