Fig. 3.

Changes in fruit ripening characteristics of ‘Sanuki Gold’ kiwifruit during storage at 20 °C and 5 °C. Kiwifruit at commercial maturity were divided into four groups. Each storage temperature had one group that was treated with 1–MCP, and another non–treated group. 1–MCP was applied twice a week at 5 μLL^− 1 for 12 h. Fruit in all groups were stored in ethylene–free chambers using the individual storage technique (10 cm apart), and any fruit that produced detectable ethylene (> 0.01 nLg^− 1 h^− 1) were eliminated from storage chambers. Flesh firmness (a), titratable acidity (b) and soluble solids content (c) were determined using fruit that did not produce any detectable ethylene (five independent biological replicates). Different letters indicate significant differences at p < 0.05