RIPENING OF KIWIFRUIT EXPOSED TO ETHANOL AND ACETALDEHYDE VAPORS

Exposure to acetaldehyde (AA) vapors that produced tissue levels of 0.02% AA (w/w) stimulated ripening of 'Hayward' kiwifruit (Actinidia deliciosa L.) much more effectively than exposure to ethanol vapors that produced tissue levels of 0.18% ethanol. Tissue levels of 0.02% and 0.18% ethanol stimulated ripening, while the ripening rate of tissue with 0.04% was similar to the controls. Ethylene and CO2 production from AA-treated tissues were, respectively, 23 times and 60% higher than from control tissues. AA induced a rapid softening that was localized in the core tissue and rendered the fruit unmarketable for 7 days after treatment.