Methyl Salicylate Affects the Quality of Hayward Kiwifruits during Storage at Low Temperature

Hayward kiwifruit were treated with methyl salicylate (MeSA) at different concentrations (0, 8, 16, 24, 32 μL.L-1), then stored at 0.5 oC and 90% RH for 5 months to investigate postharvest quality and ripening behavior. MeSA treatments, especially at 32 μL.L-1 concentrations, were highly effective in reducing ethylene production, fungal decay, APX and CAT activity, weight loss and total soluble solids (TSS) in Hayward kiwifruit, as well as ascorbic acid (AA) and flesh firmness loss compared with that observed in control fruit. Hayward kiwifruit treated with 24 μL.L1 MeSA was lowest pH. Titrable acidity (TA) of the Hayward kiwifruit was not significantly affected by the use of MeSA treatments.