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Peer-reviewedCC BY 4.0Food Science and Biotechnology

Ethylene and 1-methylcyclopropene modulate aroma volatile profiles in kiwifruit (Actinidia spp.) during postharvest storage

  • Inhwan Kim1
  • Eunyoung Park2,3
  • Hyunjun Lee1
  • Donghee Ahn1
  • Jeong Hee Choi4
  • Kee-Jai Park4
  • Jeong-Ho Lim4
  • Jihyun Lee2,3
4 affiliations
  1. 1Department of Food Science and Technology, Chung-Ang University, Anseong, 17546 Republic of Korea
  2. 2Department of Food and Nutrition, Seoul National University, Seoul, 08826 Republic of Korea
  3. 3The Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Republic of Korea
  4. 4Smart Manufacturing Research Group, Korea Food Research Institute, Wanju, 55365 Republic of Korea
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Abstract

Kiwifruit is a climacteric fruit, and ethylene-mediated ripening accelerates quality deterioration during storage. In this study, volatile compound composition was profiled during storage for 0–10 d under control, ethylene, and 1-methylcyclopropene (1-MCP) treatments. A total of 27 volatile compounds were identified, comprising nine aldehydes, seven esters, four alcohols, five terpenes, one ketone, and one furanone. Total volatile contents, expressed as internal standard equivalents, increased to 6335 µg/kg in control fruit and 8771 µg/kg in ethylene-treated fruit by day 10, whereas 1-MCP-treated fruit showed a decline to 71.5% of initial levels. Relative odor activity values (rOAV) indicated aldehyde-driven odor activity at early stages across treatments, followed by increased ester odor activity in the control and ethylene-treated fruits. In contrast, esters remained below key odor activity thresholds throughout storage in 1-MCP-treated fruits. These findings improve the understanding of aroma development in kiwifruit during storage in response to ethylene and 1-MCP treatments.

Supplementary Information: The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02248-z.

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Cite

BibTeXRIS
BibTeX
@article{kim2026ethylene,
  title = {{Ethylene and 1-methylcyclopropene modulate aroma volatile profiles in kiwifruit (Actinidia spp.) during postharvest storage}},
  author = {Inhwan Kim and Eunyoung Park and Hyunjun Lee and Donghee Ahn and Jeong Hee Choi and Kee-Jai Park and Jeong-Ho Lim and Jihyun Lee},
  journal = {Food Science and Biotechnology},
  year = {2026},
  month = sep,
  doi = {10.1007/s10068-026-02248-z},
  url = {https://doi.org/10.1007/s10068-026-02248-z},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Ethylene and 1-methylcyclopropene modulate aroma volatile profiles in kiwifruit (Actinidia spp.) during postharvest storage
AU  - Inhwan Kim
AU  - Eunyoung Park
AU  - Hyunjun Lee
AU  - Donghee Ahn
AU  - Jeong Hee Choi
AU  - Kee-Jai Park
AU  - Jeong-Ho Lim
AU  - Jihyun Lee
PY  - 2026
DA  - 2026/09/03
JO  - Food Science and Biotechnology
DO  - 10.1007/s10068-026-02248-z
UR  - https://doi.org/10.1007/s10068-026-02248-z
AB  - Kiwifruit is a climacteric fruit, and ethylene-mediated ripening accelerates quality deterioration during storage. In this study, volatile compound composition was profiled during storage for 0–10 d under control, ethylene, and 1-methylcyclopropene (1-MCP) treatments. A total of 27 volatile compounds were identified, comprising nine aldehydes, seven esters, four alcohols, five terpenes, one ketone, and one furanone. Total volatile contents, expressed as internal standard equivalents, increased to 6335 µg/kg in control fruit and 8771 µg/kg in ethylene-treated fruit by day 10, whereas 1-MCP-treated fruit showed a decline to 71.5% of initial levels. Relative odor activity values (rOAV) indicated aldehyde-driven odor activity at early stages across treatments, followed by increased ester odor activity in the control and ethylene-treated fruits. In contrast, esters remained below key odor activity thresholds throughout storage in 1-MCP-treated fruits. These findings improve the understanding of aroma development in kiwifruit during storage in response to ethylene and 1-MCP treatments.  Supplementary Information: The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02248-z.
SN  - 1226-7708
SN  - 2092-6456
ER  -