Hexanal-based formulation delays softening in ‘Y368’ kiwifruit across maturity stages by preserving cell wall polysaccharides and suppressing cell wall-degrading enzymes

Abstract

Kiwifruit has a limited storage life due to rapid softening, with harvest maturity playing a key role in softening rates, leading to substantial postharvest losses. This study investigated the efficacy of a hexanal-based enhanced freshness formulation (EFF) in delaying the softening of “Y368” kiwifruit harvested at mid and late maturity stages, based on soluble solid content (7 and 9%, respectively). Kiwifruit were treated with 0.01 and 0.02% (v/v) EFF or left untreated (control), and stored for 8 weeks at 0 ºC, followed by one week at 20 °C. Physicochemical properties, cell wall polysaccharides (CWPs), and cell wall-degrading enzymes (CWDEs) were assessed. EFF significantly delayed softening and optimized quality at both maturity stages, with late-harvested fruit exhibiting greater relative softening. Principal component analysis showed that EFF-treated fruit had higher firmness and CWP contents, whereas control fruit exhibited greater mass loss and higher CWDE activities. These results highlight the potential of EFF in delaying softening, preserving fruit quality, and enhancing the storage life of “Y368” kiwifruit, particularly for late-harvested fruit. The findings underscore the importance of harvest maturity and the potential of EFF to mitigate rapid softening, offering valuable insights for enhancing postharvest management in the kiwifruit industry.