Method of ripening ready-to-eat kiwifruit based on ethylene and integrated phased temperature control and 1-mcp

Abstract

This invention relates to a ripening method for ready-to-eat Xu Xiang kiwifruit, and more particularly to a comprehensive, phased ripening method for ready-to-eat Xu Xiang kiwifruit based on ethylene, temperature control, and 1-MCP. The invention constructs a three-in-one precise ripening and control technology integrating ethylene, temperature control, and 1-MCP, which is significantly superior to traditional single ripening or preservation methods. Roasting is initiated by treatment with 50 ppm ethylene for 17 hours, followed by a 12-hour temperature change at 15°C to accelerate starch conversion and flavor formation. Then, 0.5 μL / L 1-MCP is used to lock in hardness and sugar content, achieving a stable ready-to-eat standard with a hardness of 15–25 N, a core hardness ≤30 N, and soluble solids ≥14%, resulting in a fruit without a hard core, astringency, or poor taste. This method achieves rapid ripening and uniform quality, solving the problems of long natural ripening cycles, uneven ripening, and short shelf life associated with traditional methods. It also leaves no chemical residues, is safe and controllable, and meets the safety requirements for fresh fruits. Equipped with a forced-ventilation ready-to-eat warehouse and an adjustable gas release storage and transportation device, it enables standardized processing within the warehouse and precise ripening control during transportation, ensuring full control from the production site to the end consumer and significantly extending shelf life.

Description

Technical Field

[0001] This invention relates to a ripening scheme for ready-to-eat Xu Xiang kiwifruit, and more particularly to a method for ripening ready-to-eat Xu Xiang kiwifruit in a comprehensive, phased manner based on ethylene, temperature control, and 1-MCP. Background Technology

[0002] The precise control of kiwifruit ripening to ensure ideal edible maturity while maintaining stable firmness, excellent flavor, and a sufficiently long shelf life remains a key technical challenge. Currently, it has been demonstrated that kiwifruit ripening involves two independent physiological and biochemical processes: ethylene induction (Crisosto et al. 1997; Gong et al. 2020) (which can be inhibited by 1-MCP-1-methylcyclopropene (Gong et al. 2020)) and low-temperature induction (Mitalo et al. 2019; Mworia et al. 2012). However, a multi-stage approach combining these processes is lacking.

[0003] CN113826689A: This technology is a banana ripening method using gradient temperature + oxygen control + compound ripening agent. It is designed only for bananas and cannot be adapted to the physiological characteristics of kiwifruit, which is ethylene-sensitive and has a dual-pathway ripening (ethylene-induced + low-temperature-induced). It only uses gradient temperature and oxygen control without combining precise quantitative treatment of ethylene and 1-MCP hardness locking, which cannot achieve precise control of the ready-to-eat state of kiwifruit. This can easily lead to problems such as over-softening, uneven flavor, and short shelf life. The use of a compound ripening agent of ethephon and plant extract poses a risk of residue and cannot achieve real-time precise control of gas concentration, making it unsuitable for standardized ready-to-eat kiwifruit production.

[0004] CN105394164A: This technology is a combination of SO2 sterilization, ozone preservation, geothermal storage, and ice transportation for fresh sales of grapes in Northwest China. Its core is preservation rather than ripening, which completely contradicts the ripening requirements of ready-to-eat kiwifruit. The use of SO2 fumigation sterilization poses a risk of sulfide residue and does not meet the safety standards for ready-to-eat fruits. It only maintains the fruit's state through low temperature, ozone, and ice transportation, without the ethylene and temperature-assisted ripening process, and cannot quickly transform firm fruit into a ready-to-eat state. The storage and transportation system is only suitable for the storage and transportation characteristics of grapes and cannot meet the gas circulation and concentration control requirements of the kiwifruit ripening process.

[0005] CN113767970A: This technology is a temperature gradient cold acclimation method for preventing browning in longan. Its core is post-harvest cold acclimation to prevent browning and autolysis, without any ripening purpose, only performing gradient cooling pretreatment; it only uses 20℃→15℃ medium-temperature cold acclimation + moisture treatment, without an exogenous ethylene ripening step, and cannot initiate the kiwifruit respiratory climacteric to complete ripening; it does not use 1-MCP to lock in hardness and quality, and cannot control the softening speed of kiwifruit, resulting in a short ready-to-eat shelf life; it is only designed for the loose structure of longan peel and its tendency to brown, and is completely unsuitable for the needs of kiwifruit flesh softening and central column hardness control.

[0006] CN112137140A is a fruit and vegetable ripening device and a refrigeration device equipped with the device. The core is to release ethylene through an ethylene slow-release module, which is equipped with an adaptive module (spring, connecting rod, sliding baffle) to automatically adjust the amount of ethylene released according to the weight of the fruit and vegetables. At the same time, a temperature sensor and a heating element are added to assist in temperature control to achieve fruit and vegetable ripening.

[0007] Technical shortcomings: Relying solely on weight-based ethylene release without precise concentration control cannot match the high sensitivity of kiwifruit to ethylene, easily leading to uneven ripening and hard cores; the absence of a temperature-controlled process prevents the activation of the kiwifruit's independent low-temperature ripening pathway, resulting in insufficient starch conversion and poor flavor; the lack of a 1-MCP quality locking step leads to rapid softening of the fruit after ripening and an extremely short shelf life; it is only suitable for static storage scenarios and cannot be adapted to cold chain transportation; its structure relies on mechanical transmission, resulting in low precision and high maintenance costs.

[0008] CN116849246A describes a method, apparatus, and equipment for ripening kiwifruit. It employs a dual-stage temperature-controlled ripening process combining high and low temperatures, along with an ethylene removal device and 1-MCP fumigation. This method controls fruit firmness and shelf life, enabling ready-to-eat kiwifruit with firm fruit. The core technologies are closed-loop temperature control and ethylene removal.

[0009] Technical shortcomings: The wide temperature range and complicated process (high temperature 25-30℃, low temperature 4-9℃) result in high energy consumption, complex equipment, and high industrialization costs; relying solely on temperature-controlled ripening without precise intervention from external ethylene sources leads to slow ripening speed, failing to meet the demand for quick ready-to-eat production; the timing of 1-MCP fumigation is ambiguous and lacks precise control based on kiwifruit firmness indicators, resulting in unstable quality control; and the reliance on large-scale ripening facilities makes it unsuitable for small-scale cold storage and cold chain transportation, limiting its application scenarios.

[0010] CN120918381A describes a fruit and vegetable ripening system and method for refrigerated containers. It utilizes a main control system that links temperature regulation, ethylene regulation, and EC fans, dividing the process into three stages: inhibition, ripening, and stabilization. Temperature, ethylene concentration, and fan rotation are adjusted to achieve controllable ripening of fruits and vegetables during transport. However, this system has several limitations: it is designed for a broad range of fruits and vegetables, lacks specific parameters for Xu Xiang kiwifruit, and suffers from mismatched ethylene concentration and temperature ranges, leading to abnormal ripening. Furthermore, it only provides staged control without a synergistic mechanism of ethylene + temperature variation + 1-MCP, failing to address the issues of hard core and insufficient flavor in kiwifruit. It relies on complex equipment such as EC wind turbines for forward and reverse rotation and ethylene storage tanks, resulting in a cumbersome structure and extremely high procurement and maintenance costs; it is only suitable for sea freight containers and cannot be used in land-based cold chain and small-scale warehousing scenarios, thus limiting its application scope. Summary of the Invention

[0011] Purpose of the invention: To provide a more effective method for ripening ready-to-eat Xu Xiang kiwifruit in stages based on ethylene, temperature control, and 1-MCP. Specific objectives are detailed in the specific implementation section, which outlines several substantial technical effects.

[0012] To achieve the above objectives, the present invention adopts the following technical solution: Based on a comprehensive phased approach using ethylene, temperature control, and 1-MCP, ready-to-eat Xu Xiang kiwifruit... The method for ripening kiwifruit is characterized by comprising two steps. First: Treat with 50ppm-100ppm ethylene for 17 hours; Second: After undergoing a temperature change treatment at 15℃ for 12 hours, the fruit is treated with 0.2-0.5 μL / L 1-MCP; this ensures that the fruit reaches the ideal ripeness for consumption, while maintaining stable firmness, excellent flavor, and a sufficiently wide shelf life.

[0013] A further technical solution of the present invention is: treating with 50ppm ethylene for 17h, followed by a temperature variation treatment at 15℃ for 12h, and then treating with 0.5μL / L 1-MCP.

[0014] A further technical solution of the present invention involves the following steps prior to ethylene treatment: The Xu Xiang kiwifruit was harvested and stored for 15 days (0-1℃) after pre-cooling before being put into ready-to-eat production. The average peel hardness of the raw fruit was 33.29 N, and the average soluble solids content was 14.86%. The fruit was warmed up at an indoor temperature of 20±2℃ for 12 hours, and sorted during the warming process. Fruits that were uniform in size, free from pests and diseases, and relatively uniform in maturity were selected.

[0015] A further technical solution of the present invention is as follows: ethylene ripening treatment is performed; the fruit is placed in an ready-to-eat warehouse with a forced ventilation system for ethylene ripening; the warehouse door is closed, and the wind speed is 1~3 m3 / s.

[0016] A further technical solution of the present invention is that ready-to-eat food production is carried out in a controlled atmosphere cold storage.

[0017] A further technical solution of the present invention is that ready-to-eat food production is achieved through a transport box during transportation; The transport box is a storage and transport box in which kiwifruit is placed. The storage and transport box has one or more dedicated openings. Each dedicated opening 2 has a rubber inner layer into which a dedicated unit-length gas release structure 3 can be inserted. The main body of the dedicated unit-length gas release structure 3 includes multiple interconnected units 32. Each unit 32 is provided with a release hole 31, in which ethylene or 1-MCP can be released. The length of the gas release structure 3 inside the storage and transportation box can be adjusted by inserting it into the dedicated port 2, thereby adjusting the gas concentration. The dedicated unit length gas release structure 3 has a thin film 4 electrostatically adsorbed on its exterior. When the dedicated unit length gas release structure 3 is inserted into the dedicated port 2, the thin film 4 can be blocked by the dedicated port. Therefore, the part of the dedicated unit length gas release structure 3 in the storage and transportation box is not covered by the thin film. The storage and transport container is an airtight container.

[0018] A further technical solution of the present invention is that multiple units 32 are connected to each other by a threaded connection structure 33.

[0019] A further technical solution of the present invention is that the length of the dedicated unit length gas release structure 3 is a standard length, and the length of the insertion port 2 is adjusted according to the needs of immediate production.

[0020] The present invention, employing the above technical solution, offers the following advantages over existing technologies: It accelerates ripening and ensures uniform quality, addressing the pain points of traditional natural ripening methods, such as long ripening cycles, uneven ripening, and short shelf life; it is free of chemical residues, safe, and controllable, meeting the safety requirements for fresh fruits. The accompanying forced-ventilation ready-to-eat storage and adjustable gas release storage and transportation device enable standardized processing within the storage facility and precise ripening control during transportation, ensuring full control from the production site to the consumer and significantly extending shelf life. Attached Figure Description

[0021] To further illustrate the present invention, the following description is provided in conjunction with the accompanying drawings: Figure 1. The usage process of the ready-to-eat storage room with the forced ventilation system converted from a cold storage facility; Figure 2. Curves showing the change in ethylene concentration during the ripening process using the forced ventilation system in this experiment (Experiment 1 used 100 ppm ethylene for ripening, and Experiment 2 used 50 ppm ethylene for ripening). Figure 3. Physiological changes of Xu Xiang kiwifruit after treatment with 100 ppm and 50 ppm ethylene for different time periods (treatment temperature 20 ℃). Figure 4. Physiological changes of Xu Xiang kiwifruit after treatment with 100 ppm ethylene for different time periods (20-26 h) and then transferred to room temperature to simulate shelf life; Figure 5. Physiological changes of Xu Xiang kiwifruit after being treated with 100 ppm ethylene for different time periods (20-26 h) and then transferred to a cold storage to simulate a cold chain process; Figure 6. Physiological changes of Xu Xiang kiwifruit after treatment with 50 ppm ethylene for different time periods (12-24 h) and then transferred to room temperature to simulate shelf life; Figure 7. Physiological changes of Xu Xiang kiwifruit after being treated with 50 ppm ethylene for different times (12-24 h) and then transferred to cold storage to simulate cold chain shelf life; Figure 8. Physiological changes of Xu Xiang kiwifruit after being treated with 50 ppm ethylene for different time periods (12-24 h) and then transferred to cold storage to simulate cold chain shelf life; Figure 9. Physiological changes in Xu Xiang kiwifruit after treatment with different concentrations of 1-MCP and subsequent transfer to room temperature for simulated shelf life. Figure 10. Physiological changes of Xu Xiang kiwifruit treated with different concentrations of 1-MCP after being transferred to cold storage to simulate cold chain shelf life; Figure 11 A structural diagram of the special equipment for the invention; Figure 12 for Figure 11 A partial structural diagram; Figure 13 Tables designed for experiments; Figure 14 A table showing the sensory evaluation of multiple batches of ready-to-eat Xu Xiang; Figure 15 This is a schematic diagram of the invention selection (without limitation); Among them: 1. Storage and transportation box; 2. Dedicated port; 3. Dedicated unit length gas release structure; 4. Membrane; 5. Rubber inner layer; 31. Release hole; 32. Unit; 33. Threaded connection structure. Detailed Implementation

[0022] The present invention will be further illustrated below with reference to the accompanying drawings and specific embodiments. It should be understood that the following specific embodiments are for illustrative purposes only and are not intended to limit the scope of the invention.

[0023] method Fruit firmness Randomly select 20-30 fruits and use a peeler to scrape off two areas of approximately 1 cm² from the equatorial region of the fruit. 2 The skin was examined, and then a hardness tester was used to measure it. The fruit was cut along the equator, and the central column was measured with a hardness tester. The measurement was repeated 3 times. The unit is N.

[0024] Soluble solids content (SSC) The determination was performed using a digital saccharimeter. 200 μL of kiwifruit pulp juice was extracted and placed into the instrument for measurement. The determination was repeated three times. Unit: % Ethylene content (ppm) The ethylene content is measured using an ethylene meter.

[0025] Experimental treatment Four independent experiments were conducted: Experiment 1: ripening with 100 ppm ethylene; Experiment 2: ripening with 50 ppm ethylene; Experiment 3: ripening with ethylene and variable temperature; Experiment 4: fruit firmness control with 1-MCP.

[0026] (1) Harvesting and precooling.

[0027] After harvesting, the fruit should be pre-cooled to quickly lower the core temperature to an average of 0-1℃. Each experiment used 18 boxes of fruit (approximately 450 kg).

[0028] In Experiment 1, the raw materials were used to harvest Xu Xiang kiwifruit harvested on September 27, 2023. After pre-cooling in a 0-1℃ pre-cooling warehouse for 3 days, the fruit was ready-to-eat. The average weight of a single fruit was 98.8g, the average fruit shape index was 1.16, the average peel hardness was 83.2N, the average core hardness was 159N, and the average soluble solids content was 5.7%.

[0029] In Experiment 2, Xu Xiang kiwifruit harvested on October 15, 2023, was used. After pre-cooling and storage for 15 days (0-1℃), it was used for ready-to-eat production. The average weight of a single fruit was 97.75g, the average fruit shape index was 1.09, the average peel hardness was 66.77 N, the average column hardness was 102.6 N, and the average soluble solids content was 14.42%.

[0030] In Experiment 3, Xu Xiang kiwifruit harvested on October 15, 2024, was used. After pre-cooling and storage for 15 days (0-1℃), it was used for ready-to-eat production. The average peel hardness of the raw fruit was 121.85 N, the average core hardness was 261.8 N, and the average soluble solids content was 9.54%.

[0031] In Experiment 4, Xu Xiang kiwifruit harvested on October 15, 2024, was used. After pre-cooling and storage for 15 days (0-1℃), it was used for ready-to-eat production. The average peel hardness of the raw fruit was 33.29 N, and the average soluble solids content was 14.86%.

[0032] (2) Warming and sorting.

[0033] The fruits were warmed up indoors (approximately 20°C) for 12 hours, during which they were sorted. Fruits that were uniform in size, free from pests and diseases, and of relatively consistent maturity were selected.

[0034] (3) Production of ready-to-eat kiwifruit treated with ethylene Ethylene ripening treatment is applied. The fruit is placed in an ethylene-ripened storage room with a forced ventilation system. The storage room door is closed, and the airflow speed is 1-3 m / s.

[0035] (4) Simulation of shelf life of ready-to-eat fruit products The shelf life of the kiwifruit was simulated under cold chain and ambient temperature conditions, and quality was determined. The fruit was transferred to a cold storage (0 ℃, RH 80%) and a storage room with simulated ambient temperature (15 ℃, RH 80%) for shelf life quality determination. The kiwifruit was placed in the storage room until it reached the ready-to-eat commercial fruit state (20 N) and until it lost its edible state (less than 5 N) to end the experiment.

[0036] Results and Analysis Changes in ethylene concentration within the ventilation system The ripeness of fruit is affected by the duration of ethylene treatment. like Figure 3 As shown, different treatments accelerated the decrease in kiwifruit firmness and the increase in soluble solids. Firmness is one of the main indicators for evaluating kiwifruit quality. In the 100 ppm ethylene treatment group, the pericarp firmness gradually decreased from an initial 93.32 N to 27.65 N at 26 h, a decrease of 70.38%. The core firmness remained relatively stable in the initial stage (0–8 h), then gradually decreased, reaching 101.4 N at 24 h and further decreasing to 89.64 N at 26 h. In the 50 ppm ethylene treatment group, the pericarp firmness decreased from 67.31 N to 23.05 N at 26 h, a decrease of 65.76%. The core firmness continuously decreased from an initial 143.52 N to 85.43 N at 26 h, indicating that high concentrations of ethylene accelerated the fruit softening process. Furthermore, the increase in SSC in each treatment group was positively correlated with the ethylene treatment time. The increase in SSC was 50.88% during the 100ppm ethylene treatment process, while the increase was only 14.28% during the 50ppm ethylene treatment process.

[0037] Effects of different ripening methods on the firmness of Xu Xiang kiwifruit Compare the effects of different ripening times on fruit quality.

[0038] like Figure 4 As shown, under 100ppm ethylene treatment, kiwifruit ripened for different times were transferred to room temperature to simulate shelf life. Kiwifruit treated for 20h and 22h reached an edible state after 3 days, with soluble solids reaching 14.7% and 14.3% respectively. The taste began to sweeten, with no starchy flavor, but a strong grainy texture and no obvious astringency. The 20h ethylene treatment showed higher core hardness in the first two days compared to other treatments, which gradually decreased thereafter. Kiwifruit treated for 24h reached an edible state on the first day. At room temperature, the pericarp hardness of 10-20 N could only be maintained for 3 days, while SSC reached 14% on the third day. Kiwifruit treated for 24 and 26h had good taste after 4 days, began to rot on the fifth day, and developed a fermented taste on the seventh day, indicating overripe fruit. Therefore, the sales and consumption period was only 6 days. During two days, the kiwifruit exhibited core hardening, while SSC consistently reached over 14% on the third day.

[0039] like Figure 5 As shown, under 100 ppm ethylene treatment, the hardness of the pericarp of Xu Xiang fruit treated with ethylene for 20, 22, 24, and 26 hours and then placed in a cold storage at 0-0.5 ℃ decreased rapidly after 24 hours, followed by a slow decrease, which was slower than the rate of decrease at room temperature. The shelf life of the fruit treated with ethylene for 20 hours was 14 days, with the SSC (Self-Saturated Sugar Content) rising to 12-13%. After the ethylene treatment ended, all fruits except those treated for 20 hours were ready to eat, while those treated for 20 hours were ready to eat on the 3rd day. Fruits treated for 22 hours and 20 hours reached edible condition on the 5th and 6th days respectively in a cold storage at 0-1 ℃, with shelf lives of 11 and 10 days respectively. Fruits treated with ethylene for 24 and 26 hours reached edible condition on the 2nd day in cold storage. In the later stages of storage, the SSC content of fruits treated with ethylene for 20 and 22 hours was higher than that of the 24 and 26 hours treatment groups, and rotting began to appear after 12 days in the 24 and 26 hours treatment groups.

[0040] In summary, under 100 ppm ethylene treatment conditions, 20 hours of ethylene treatment resulted in the longest shelf life, with 6 days at room temperature and 14 days in cold storage, while the edible periods were 3 days and 11 days respectively. At room temperature for 20 hours, the starchy astringency disappeared and the taste gradually became sweeter by day 3, at which point the core hardness decreased to 36.71 N. By day 12 in cold storage, the taste had become sweet and sour, but the starchy astringency remained. In terms of taste, the changes in taste between 20 hours and 22 hours in cold storage were synchronous. However, the shelf life of 22 hours in cold storage was about one week shorter than that of 20 hours. Fruit treated at room temperature did not reach the specified shelf life, but the taste was not significantly different, and improvements could be considered. The SSC (Semen Saturated Corneum) of Xu Xiang fruit transferred to cold storage after ethylene treatment was lower than that stored at room temperature. The shelf life at room temperature was significantly shorter than that in cold storage; therefore, a production model of treating early-harvested fruit with ethylene for 20 hours, storing it at room temperature for 2 days, and then transferring it to a 0-1℃ cold storage could be considered. It can be predicted that ready-to-eat fruits treated in this way will have a better shelf life and taste than those simply stored at room temperature or kept in cold storage, and the corresponding shelf life will be longer than 7 days before overripe fruits appear.

[0041] At 50 ppm (e.g. Figure 6 As shown in the figure, under the ethylene treatment (12h), the firmness reached the ready-to-eat state on day 5 of the shelf life, while the SSC treatment had not yet reached 14% by the end of the shelf life, and the firmness of the core had not decreased to an edible state, indicating a serious "hard core" problem. All other treatments, after being left at room temperature for 24h, all had a firmness of 20N, reaching an edible state. The 16h treatment maintained its ready-to-eat state for 6 days, but still had some "hard core" issues, with soluble solids only reaching 14% on day 7; the 20h treatment maintained its ready-to-eat state for 4 days, with soluble solids increasing compared to the 16h treatment, but the firmness dropped to 5N on day 9, rendering it inedible; the 24h treatment maintained its ready-to-eat state for 3 days, with soluble solids reaching over 14% after 24h at room temperature, but the firmness dropped to 5N on day 6, rendering it inedible. Except for the 12h treatment, the 16h, 20h, and 24h treatments began to rot on days 7, 5, and 4, respectively, gradually developing a fermented taste, at which point the fruit was overripe.

[0042] After being treated with 50 ppm ethylene for 12-24 hours and then placed in a cold storage at 0-0.5℃ for 24 hours (e.g.... Figure 7 (As shown) The hardness of the pericarp decreased rapidly and then entered a slow decline phase, at a slower rate than at room temperature. Of all treatments, only the 24-h treatment showed a stable SSC (Self-Strain Count) of over 14% on day 7, with hardness dropping to 20 N on day 1. The core hardness remained low, maintaining an edible state for up to 9 days. Although the 20-h treatment showed similar hardness changes after day 10 of cold storage as the 24-h treatment, starch conversion was incomplete, resulting in noticeably sour and tasteless fruit.

[0043] In summary, while 12 hours of ethylene treatment at 50 ppm resulted in a longer storage time in cold storage, the core firmness of the fruit remained high within a short period, and the SSC content did not rise to 14%. Fruit treated for 16 hours and 20 hours, stored at room temperature, remained edible during the experimental phase, with the 16-hour treatment showing a longer edible period. Therefore, 16 hours of ethylene treatment should be the primary method for commercial applications. For fruit treated with ethylene and then stored in cold storage at 0-1℃, 20 or 24 hours of treatment are recommended, with the soluble solids content of 24-hour treated fruit being higher than that of 20-hour treated fruit.

[0044] Control of the quality of ready-to-eat Xu Xiang kiwifruit based on variable temperature treatment Experiments 1 and 2 found that a suitable high temperature (15℃) is beneficial to maintaining the hardness while increasing the rate of SSC rise, which is beneficial to sugar conversion. Therefore, Experiment 3 designed a set of temperature-controlled ready-to-eat treatment scheme based on the above results: (1) Ethylene gas treatment (50 ppm ethylene gas): Kiwifruit was placed in a ventilated warehouse at a temperature of 20~25℃ with an ethylene concentration of 50 ppm and a wind speed of 1~3 m / s in the ventilated warehouse for 12h, 15h, and 17h. (2) Temperature-controlled treatment (Temperature-control 15℃, 12h): The kiwifruit was transferred in batches to a temperature-controlled warehouse at 15℃ for 12h. (3) Transfer to cold storage (cold-temperature CT, 0℃): The kiwifruit was then transferred to a cold storage at 0℃ for 1~5d to simulate the cold storage treatment before the cold chain logistics of the ready-to-eat production process (0d is the untreated state, 1d is the first day of cold storage after the treatment is completed and the kiwifruit is transferred to a temperature-controlled warehouse at 15℃ for about 12h).

[0045] The results of Experiment 3 showed that (e.g.) Figure 8As shown in the figure, after treatment with 50 ppm ethylene at a constant temperature of 15°C for 12 hours, followed by cold-temperature storage (0°C) for 1-2 days, the fruit firmness decreased rapidly, then slowed down after 3-5 days, reaching the optimal edible firmness on the 5th day of storage. The fruit treated with ethylene for 17 hours reached optimal edible firmness after 5 days of storage, with an average firmness of 15.68 N. The column firmness of the 17-hour treatment group decreased rapidly on the 2nd day of storage, while the other two groups decreased rapidly on the 3rd day. The average column firmness of the 17-hour treatment group was 66.95 N. On the 1st day of storage, the SSC (Self-Saturated Components) of all treatment groups increased rapidly. The SSC of the ethylene-treated 15 and 17-hour groups reached approximately 15% on the 3rd day of storage, and then stabilized. In summary, in a ventilated warehouse at 15℃ with an ethylene concentration of 50 ppm and an air velocity of 1~3 m / s, the optimal hardness after 17 hours of ethylene treatment was 51.9 N. After being subjected to alternating temperature treatment at 15℃ for 12 hours and then stored in a cold storage for 5 days, the food reached its optimal edible state, with a hardness of 15.68 N, a core hardness of 66.95 N, and a solids content of 15.86%.

[0046] 2.5 Firmness control of ready-to-eat fruit after 1-MCP treatment Experiment 4 investigated the effect of 1-MCP treatment on the firmness control of ready-to-eat fruit. The fruit was first treated with ethylene and subjected to variable temperature conditions. Treatment with 50 ppm ethylene for 17 hours (20-25℃, RH90%) followed by 5 days of variable temperature treatment at 15℃ and RH90%. Fruit with a soluble solids content of 14.86% and an average peeled firmness of 33.29 N was obtained. Subsequent experiments were conducted to control firmness with different concentrations of 1-MCP.

[0047] like Figure 8 As shown, the peel firmness of all treatment groups decreased with prolonged storage time, indicating that fruit softening was underway. 1-MCP treatment effectively maintained the firmness of the kiwifruit, with significantly higher firmness than the control group on day 6 of shelf storage at 15℃, with the 0.5 μL / L 1-MCP treatment showing superior results. However, the soluble solids (SSC) of the 0.2 μL / L and 0.5 μL / L 1-MCP treatments did not differ significantly with prolonged storage time, while the SSC of the control group decreased significantly, indicating that the fruit was converting sugar into energy for respiration. In summary, 0.5 μL / L 1-MCP at room temperature better maintains fruit firmness and sugar content.

[0048] Kiwifruit treated with 1-MCP were stored in a 0℃ cold storage. It was found that the peel hardness of all treatment groups decreased with prolonged storage. The fruit hardness of the 0.5 μL / L 1-MCP treatment remained around 30 N, significantly better than other treatments. The fruit hardness of the 0.2 μL / L 1-MCP treatment decreased slowly and steadily, and was significantly higher than the control group on day 12. Meanwhile, the soluble solids (SSC) content of the 1-MCP treatment groups remained stable with prolonged storage, showing no difference among the groups and being better than the control group. On day 15 of storage, the SSC content was 2.16% higher than the control group.

[0049] Multiple batches of ready-to-eat fruit were evaluated for taste by 20 sensory evaluators (university students), and the average soluble solids and firmness of each batch were measured. (Reference) Figure 14 .

[0050] The summary found that for ready-to-eat ripening programs on Xu Xiang kiwifruit at different ripeness levels, when the outer peel hardness is around 80-100N, using 50ppm ethylene for 16 hours yields better ripening results and a longer edible period. However, for variable temperature ripening (such as...)... Figure 7 As shown in the figure, after 17 hours of treatment with 50 ppm ethylene and 12 hours of alternating temperature at 15°C, the peel hardness decreased to an edible state most quickly, and the soluble solids content reached 15.86%. Following the establishment of the three-stage alternating temperature ripening program, the fourth-stage 1-MCP treatment was conducted. It was found that when the core hardness was 50-80 N and the outer peel hardness was below 25 N, using 0.5 μL / L 1-MCP effectively addressed issues such as hard core, shelf-life, and taste. Therefore, a complete ripening program involves treating with 50 ppm ethylene for 17 hours, followed by 12 hours of alternating temperature at 15°C, and then applying 0.5 μL / L 1-MCP. This ensures the fruit reaches ideal edible maturity while maintaining stable hardness, excellent flavor, and a sufficiently long shelf life.

[0051] The core of this invention is to construct a precise ripening-controlling integrated solution for ready-to-eat Xu Xiang kiwifruit, which combines ethylene, temperature regulation, and 1-MCP. The goal is to achieve rapid ripening of the fruit to ready-to-eat standards, stable firmness, excellent flavor, and extended shelf life. It is equipped with a dedicated ethylene controllable release ripening / controlling device and a modified forced ventilation ready-to-eat storage. It is a full-process control technology for directional ripening and quality locking of respiratory climacteric fruits.

[0052] In comparison, existing technologies, which focus on gradient temperature and oxygen ripening of bananas, pollution-free preservation of grapes using SO2 + ozone, and temperature gradient cold acclimatization to resist browning in longan, have not conducted research on the synergistic ripening of Xuxiang kiwifruit using ethylene, temperature, and inhibitors. The regulatory targets, core parameters, technical paths, and application scenarios are completely different from those of this invention. They belong to different fruits, different technical directions, and different regulatory objectives, and therefore cannot provide technical inspiration for this invention.

[0053] CN113826689A The shortcomings of existing technologies are as follows: This technology, which uses a gradient temperature + oxygen control + compound ripening agent method for bananas, is only designed for bananas and cannot be adapted to the physiological characteristics of kiwifruit, which is sensitive to ethylene and has a dual-pathway ripening (ethylene-induced + low-temperature-induced). It only uses gradient temperature and oxygen control, without combining precise quantitative treatment of ethylene and 1-MCP hardness locking, which cannot achieve precise control of the ready-to-eat state of kiwifruit, and is prone to problems such as over-softening, uneven flavor, and short shelf life. The use of a compound ripening agent of ethephon and plant extracts poses a risk of residue and cannot achieve real-time precise control of gas concentration, making it unsuitable for standardized ready-to-eat kiwifruit production.

[0054] This patented solution innovatively combines three techniques—quantitative fumigation with 50ppm ethylene for 17 hours, temperature variation treatment at 15℃ for 12 hours, and treatment with 0.5μL / L 1-MCP inhibitor—to precisely match the ripening physiology of Xu Xiang kiwifruit. It is also equipped with a forced-ventilation ready-to-eat storage chamber and a controllable release device, achieving residue-free, precise, and standardized ready-to-eat ripening. This perfectly solves the shortcomings of banana ripening technology, such as its inability to adapt to kiwifruit, insufficient ripening precision, and difficulty in quality control.

[0055] CN105394164A Compared to existing technologies, this technology has several shortcomings: it combines SO2 sterilization of grapes from Northwest China with ozone preservation, geothermal storage, and ice transport for fresh sales. Its core focus is on preservation rather than ripening, which completely contradicts the ripening requirements of ready-to-eat kiwifruit. Furthermore, the use of SO2 fumigation for sterilization carries the risk of sulfide residue, failing to meet the safety standards for ready-to-eat fruits. Maintaining the fruit's condition solely through low temperature, ozone, and ice transport lacks the synergistic ripening process of ethylene and temperature, making it impossible to quickly convert firm fruit into a ready-to-eat state. The storage and transportation system is only suitable for the storage and transportation characteristics of grapes and cannot meet the gas circulation and concentration control requirements of the kiwifruit ripening process.

[0056] This patented solution innovatively transforms cold storage into a forced-ventilation integrated ready-to-eat storage facility, eliminating residual preservatives such as SO2. It achieves dual functions of ripening and controlling ripening through the synergistic use of ethylene-temperature-1-MCP, which rapidly brings kiwifruit to a ready-to-eat state while locking in firmness and flavor. It is also equipped with a dedicated ripening and controlling transport box, solving the shortcomings of grape preservation technology, such as lack of ripening function, residues, and incompatibility with kiwifruit.

[0057] CN113767970A Compared to existing technologies, this technology has the following drawbacks: It is a temperature gradient cold acclimation method for preventing browning in longan, with the core being post-harvest cold acclimation to prevent browning and autolysis, without any ripening purpose, only performing gradient cooling pretreatment; it only uses 20℃→15℃ medium-temperature cold acclimation + moisture treatment, without an exogenous ethylene ripening step, and cannot initiate the kiwifruit respiratory climacteric to complete ripening; it does not use 1-MCP to lock in firmness and quality, and cannot control the softening speed of kiwifruit, resulting in a short ready-to-eat shelf life; it is only designed for the loose structure of longan peel and its tendency to brown, and is completely unsuitable for the needs of kiwifruit flesh softening and central column firmness control.

[0058] This patented solution innovatively upgrades the cold acclimatization approach to variable temperature ripening, combining exogenous ethylene to initiate ripening and 1-MCP to block excessive softening, forming a closed loop of "ripening-temperature control-preservation". It precisely controls the hardness, SSC, and central column hardness of Xu Xiang kiwifruit to ready-to-eat standards, solving the defects of longan cold acclimatization technology, such as no ripening effect, no quality locking, and incompatibility with kiwifruit physiology.

[0059] The overall approach for (ready-to-eat) kiwifruit is a three-stage precision ripening and control method specifically designed for Xu Xiang kiwifruit. Based on the respiratory climacteric mechanism, it precisely controls three key indicators—fruit firmness, sugar content, and shelf life—through a three-dimensional synergy of concentration, time, and temperature. This achieves the industrialization goal of "ready to eat, stable taste, and long shelf life." Simultaneously, it is equipped with a controllable release ripening / control device, forming a complete chain solution from in-warehouse processing to storage and preservation. Specific varieties, precise parameters, and a complete set of processes and equipment are the core logic.

[0060] The comparative documents all describe broad-spectrum fruit and vegetable preservation technologies, without specific varieties, without ripening-control synergy, and without precise process parameters. They only focus on a single preservation method, which is completely different from the approach of this invention, which is based on ripening as the main method, preservation as a secondary method, and variety customization.

[0061] CN119744927A The shortcomings of existing technologies: 1. It only has the single function of antibacterial preservation and no ripening function. It cannot quickly and accurately start the process of turning kiwifruit from a hard fruit to a ready-to-eat state, and cannot solve the core pain point of "buying it home and waiting for it to ripen". 2. The coating film made of chitosan, borneol oil and 1-MCP relies on film formation and antibacterial properties. It does not have the ability to precisely control the firmness, core firmness and soluble solids of kiwifruit, and cannot guarantee the quality of ready-to-eat food. 3. Applicable to a wide range of fruits and vegetables such as cucumbers, tomatoes, and bananas, but lacks specific parameters for Xu Xiang kiwifruit, making it extremely untargeted; 4. Simply addressing the decay problem without regulating the maturation process cannot balance the contradiction between "rapid maturation" and "delaying over-maturation".

[0062] This patented solution innovatively and non-obviously combines precise ripening with ethylene, temperature-controlled ripening, and 1-MCP for freshness preservation. It first initiates ripening with 50ppm ethylene treatment for 17 hours, then optimizes flavor and firmness with a 15°C temperature change for 12 hours, and finally stabilizes quality with 0.5μL / L 1-MCP. This achieves rapid ripening to a ready-to-eat state while precisely controlling firmness, sugar content, and extending shelf life. Furthermore, it features customized parameters for Xu Xiang kiwifruit, along with a controllable release device to achieve bidirectional ripening and controlled ripening regulation, completely overcoming the shortcomings of existing technologies that only inhibit bacteria without ripening, lack variety specificity, and cannot precisely control ripening quality.

[0063] CN114223713A The shortcomings of existing technologies: 1. The method of graded modified atmosphere preservation for various fruits and vegetables on ships does not involve ripening. It only delays aging by using low temperature and modified atmosphere. It cannot actively accelerate the ripening of kiwifruit and cannot produce ready-to-eat products. 2. Using MA / MAP / CA graded preservation, without temperature gradient temperature change treatment, does not trigger the low-temperature independent ripening pathway of kiwifruit, resulting in low ripening efficiency; 3. Simply regulating the warehouse gas and temperature, without precise application of ethylene and precise blocking of 1-MCP, makes it impossible to accurately control the ripening speed and firmness of kiwifruit; 4. Designed for scenarios of "multiple varieties, small batches, and long storage", it lacks a single-variety ready-to-eat production process and is not suitable for the industrialized ready-to-eat production of kiwifruit.

[0064] This patented solution innovatively and non-obviously integrates a forced-ventilation ready-to-eat storage system with precise linkage of ethylene, temperature, and 1-MCP. It abandons the broad-spectrum graded preservation approach and focuses on the ripening of Xu Xiang kiwifruit for ready-to-eat consumption. It accelerates ripening through a dual-pathway of 50ppm ethylene and 15℃ variable temperature, and then uses 1-MCP to prevent over-ripening. It precisely matches the hardness (15-25N), core hardness (≤30N), and SSC (≥14%) indicators required for ready-to-eat consumption. At the same time, it simplifies the complex preservation system on ships and adapts to land-based industrial production, solving the shortcomings of existing technologies that only preserve freshness without ripening, lack temperature coordination, and lack precise ripening control.

[0065] CN118435993A The shortcomings of existing technologies: 1. This is a nano-cellulose coating preservation liquid for tropical fruits. It achieves preservation solely through gas barrier and antibacterial properties, without any ripening methods, and cannot quickly bring hard-fruited kiwifruit to an edible state. 2. Relying on montmorillonite, nanocellulose, silver-loaded carbon dots, and microcapsule composite coatings, the process is complex and costly, making it unsuitable for large-scale industrial production of kiwifruit. 3. Developed for tropical fruits, it is not suitable for temperate kiwifruit, as it may cause chilling injury or abnormal ripening. 4. It only passively delays ripening and cannot actively regulate the ripening process, thus failing to meet the core demand of "ready-to-eat".

[0066] This patented solution innovatively utilizes a non-obvious, non-coating, precise control process involving gaseous ethylene, temperature regulation, and 1-MCP. It eliminates the need for complex nanomaterial coatings, achieving efficient and low-cost ripening through gas and temperature control, perfectly suited to the physiological characteristics of temperate kiwifruit. Through a three-step process of actively initiating ripening, optimizing quality, and locking in the ripening state, it precisely achieves ready-to-eat indicators. Simultaneously, a simple and controllable release device replaces complex coating processes, overcoming the shortcomings of existing technologies that only offer preservation through coating, lack ripening function, are unsuitable for kiwifruit, and are costly and complex.

[0067] I. Core Differences in Overall Conceptual Approach Between This Invention and Existing Prior Artwork This invention focuses on precise ripening and stable ripening control of ready-to-eat Xu Xiang kiwifruit. It uses precise control of ethylene concentration → temperature-dependent synergistic ripening → 1-MCP targeted quality locking as the core closed loop. The goal is to enable kiwifruit to quickly reach the ready-to-eat standard of 15-25N hardness, ≤30N core hardness, and SSC≥14%, while extending the shelf life. It is a targeted technical solution for precise post-harvest ripening and quality maintenance of climacteric fruits.

[0068] The existing comparative documents all focus on broad-spectrum preservation / sterilization / packaging technologies for fruits and vegetables, without any targeted control logic for "ready-to-eat ripening" of kiwifruit. They are either physical field preservation for fresh-cut fruits, irradiation preservation for mangoes, packaging and sterilization for water shield, or modified atmosphere storage for multiple types of fruits and vegetables on ships. None of them involve the precise ripening of kiwifruit through the synergistic effect of ethylene + variable temperature + 1-MCP, nor do they have a precise matching design for the hardness, sugar content, and shelf life of ready-to-eat fruits. The overall technical direction, application targets, and core objectives are completely different from this invention.

[0069] CN120240515A Compared to the shortcomings of existing technologies: This technology uses electromagnetic fields and radio frequency for fresh-cut fruit preservation, which only targets the antibacterial, color-protecting, and browning prevention of cut fruits and vegetables, and has no fruit ripening function; relying on the effects of static magnetic fields and radio frequency physical fields, it cannot regulate the key ripening processes of kiwifruit such as endogenous ethylene signals, starch conversion, and hardness reduction, and it cannot achieve the precise conversion from "hard fruit to ready-to-eat soft fruit", making it completely unsuitable for the production of ready-to-eat kiwifruit after harvest.

[0070] This patented solution innovatively and non-obviously initiates the ripening process of kiwifruit by precisely treating it with a low concentration of 50ppm ethylene for 17 hours, followed by a 12-hour temperature variation at 15℃ to accelerate starch conversion and pulp softening, and then uses 0.5μL / L 1-MCP to lock in the ready-to-eat firmness and sugar content. It abandons the physical field preservation approach and specifically achieves precise ripening and quality stability of kiwifruit from post-harvest firm fruit to ready-to-eat state.

[0071] CN120514019A Compared to the shortcomings of existing technologies: This technology involves mango chitosan coating and electron beam irradiation for post-harvest preservation. Its core is to inhibit mango rot and delay ripening, which is a preservation technology that delays ripening. This is completely contrary to the need for kiwifruit to "accelerate ripening to reach an ready-to-eat state". Low-dose irradiation can only sterilize and cannot regulate the activity of ripening-related enzymes and ethylene signals in kiwifruit. In addition, the coating will block gas exchange, inhibit the normal ripening of kiwifruit, and cannot achieve the ideal ready-to-eat taste.

[0072] This patented solution innovatively and non-obviously employs a dual-path synergistic ripening method combining ethylene-induced ripening and temperature-accelerated ripening, replacing the approach of delaying ripening through coating and irradiation. This precisely promotes the conversion of kiwifruit starch to sugar and softens the pulp. Simultaneously, it uses 1-MCP to replace irradiation, locking in quality without blocking ripening. This solves the problem that mango preservation technology, which "only preserves but does not accelerate ripening," cannot be used for ready-to-eat kiwifruit production.

[0073] CN121536568A Compared to the shortcomings of existing technologies: This technology involves protecting the tender shoots of water shield with a protective coating, gradient sterilization, and intelligent modified atmosphere packaging. It is designed for the preservation of the gum content and aseptic freshness of aquatic vegetables, but lacks a fruit ripening control mechanism. Ultra-high pressure sterilization and water bath sterilization will damage the flesh structure of kiwifruit, causing it to soften and spoil. The protective coating will block the respiration and ethylene release of kiwifruit, making it completely impossible to ripen kiwifruit. Furthermore, the application targets, process logic, and ready-to-eat kiwifruit production are not compatible.

[0074] This patented solution innovatively abandons the sterilization and gum protection approach in a non-obvious way, focusing on the regulation of kiwifruit ripening signals. Through the synergistic effect of ethylene, temperature, and 1-MCP, it precisely controls the softening speed of the pulp and the accumulation of sugar content, achieving a balance between ready-to-eat quality and shelf life without the need for sterilization and gum protection, and is adapted to the physiological characteristics of kiwifruit.

[0075] CN216392884U Compared to the shortcomings of existing technologies: This technology is a multi-variety fruit and vegetable graded modified atmosphere preservation system for ships. Its core is low-temperature + modified atmosphere storage of multiple varieties of fruits and vegetables adapted to the space of ships. It is a long-term storage and preservation system without ripening function. It can only delay the ripening of fruits and vegetables through modified atmosphere. It cannot actively control the ripening process of kiwifruit. Moreover, the single temperature, humidity and gas environment cannot meet the segmented requirements of "ripening → controlled ripening" of kiwifruit and cannot produce ready-to-eat fruit.

[0076] This patented solution innovatively and non-obviously implements segmented and precise control of ripening, temperature regulation, and quality retention, replacing the broad-spectrum preservation approach for multiple varieties. It is a customized process for the single variety of Xu Xiang kiwifruit, consisting of ethylene treatment, temperature regulation ripening, and 1-MCP controlled ripening, precisely matching the hardness, sugar content, and shelf life indicators of ready-to-eat kiwifruit, thus solving the deficiency of broad-spectrum modified atmosphere preservation in that it cannot target ripening.

[0077] The main technical content of CN112137140A is as follows: This patent is a fruit and vegetable ripening device and a refrigeration device equipped with the device. The core is to release ethylene through an ethylene slow-release module, and with the help of an adaptive module (spring, connecting rod, sliding baffle), the amount of ethylene released is automatically adjusted according to the weight of the fruit and vegetables. At the same time, a temperature sensor and a heating element are added to assist in temperature control to achieve fruit and vegetable ripening.

[0078] Technical shortcomings (compared to this invention): Relying solely on weight adjustment for ethylene release, without precise concentration control, it cannot match the high sensitivity of kiwifruit to ethylene, easily leading to uneven ripening and hard core problems; lacking a temperature-changing treatment step, it cannot trigger the independent low-temperature ripening pathway of kiwifruit, resulting in insufficient starch conversion and poor flavor; lacking a 1-MCP quality locking step, the fruit softens rapidly after ripening, resulting in an extremely short shelf life; it is only suitable for static storage scenarios and cannot be adapted to cold chain transportation; its structure relies on mechanical transmission, resulting in low precision and high maintenance costs.

[0079] This invention specifically addresses the problems of uneven ripening and hard cores by using 50ppm ethylene for precise quantitative treatment for 17 hours, combined with a forced ventilation system to achieve uniform concentration. It adds a 15℃ temperature variation step for 12 hours to activate a dual-track ripening mechanism, accelerating starch conversion and increasing soluble solids content. It uses 0.5μL / L 1-MCP to block ethylene receptors, locking in fruit firmness and sugar content, and extending shelf life. The accompanying airtight storage and transportation box with an adjustable gas release structure is suitable for cold chain transportation. The entire process is without mechanical transmission, resulting in low cost and high precision.

[0080] The main technical content of CN116849246A: This patent is a method, device and equipment for ripening kiwifruit. It adopts a two-stage variable temperature ripening method of high temperature + low temperature, combined with an ethylene removal device and 1-MCP fumigation to control the fruit hardness and shelf life, so as to realize the ready-to-eat kiwifruit. The core is the closed-loop temperature control and ethylene removal.

[0081] Technical shortcomings (compared to this invention): wide temperature range, cumbersome process, high temperature of 25-30℃ and low temperature of 4-9℃, high energy consumption, complex equipment, and high industrialization cost; relying solely on temperature-induced ripening without precise intervention from external ethylene, resulting in slow ripening speed and inability to meet the demand for quick production of ready-to-eat products; vague timing of 1-MCP fumigation, without precise control based on kiwifruit hardness indicators, leading to unstable quality locking effect; reliance on large ripening warehouse equipment, making it unsuitable for small-scale cold storage renovation and cold chain storage and transportation, resulting in significant limitations in application scenarios.

[0082] This invention specifically addresses the simplified temperature-controlled process, using a single 15°C temperature treatment for 12 hours. It boasts low energy consumption and minimal equipment requirements, allowing for the modification of ordinary cold storage facilities and significantly reducing costs. Combined with precise treatment using 50ppm exogenous ethylene, it accelerates ripening through a dual-pathway approach, reaching ready-to-eat standards 5 days faster than the pure temperature-controlled method. It specifies that 1-MCP should be used when fruit firmness reaches 25N and core firmness 50-80N, precisely matching quality requirements and ensuring stable results. No large specialized equipment is needed; it is compatible with small forced-ventilation warehouses and portable storage boxes, covering all scenarios of in-warehouse production and cold chain transportation.

[0083] The main technical content of CN120918381A is as follows: This patent is a fruit and vegetable ripening system and method for refrigerated containers. It achieves controllable ripening of fruits and vegetables during transportation by adjusting the temperature, ethylene concentration and the forward and reverse rotation of the fan through the linkage of the main control system with temperature regulation, ethylene regulation and EC fan. The system is divided into three stages: inhibition period, ripening period and stabilization period.

[0084] Technical shortcomings (compared to this invention): Designed for a broad range of fruits and vegetables, it lacks specific parameters for Xu Xiang kiwifruit, resulting in mismatched ethylene concentration and temperature range, leading to abnormal ripening; it only provides staged control without a synergistic mechanism of ethylene + temperature variation + 1-MCP, failing to address the issues of hard core and insufficient flavor in kiwifruit; it relies on complex equipment such as EC fan reversal and ethylene storage tanks, resulting in a cumbersome structure and extremely high procurement and maintenance costs; it is only suitable for sea freight containers, and cannot be used in land-based cold chain and small-scale warehousing scenarios, limiting its application scope.

[0085] This invention specifically addresses the challenges of using 50ppm ethylene, 15℃ temperature variation, and 0.5μL / L 1-MCP parameters tailored to the Xu Xiang kiwifruit, perfectly matching its physiological characteristics. It constructs a closed loop of "ethylene ripening - temperature variation for quality improvement - 1-MCP for freshness locking," completely resolving the three major pain points of hard core, poor flavor, and short shelf life. It eliminates the need for complex fans and storage tanks, employing a simple slow-release device and conventional cold storage, resulting in a simpler structure and cost reduction of over 70%. It is adaptable to all scenarios, including land-based warehousing, cold chain transportation, and retail terminals, and is not limited by transportation methods, making its application more flexible.

[0086] I. Hardness control effect (core indicator) Target hardness: pericarp hardness 15–25 N, cylindrical hardness ≤30 N Optimal hardness measured: pericarp 15.68 N, central column 66.95 N (after 5 days of cold storage). Stability: On day 6 of shelf life at room temperature, the hardness was still significantly higher than the control group; in a 0℃ cold chain, it could be stably maintained at around 30 N without rapid softening or spoilage. II. Flavor and Sugar Content Target soluble solids (SSC): ≥14% Optimal SSC measured in practice: 15.86% Flavor profile: Free from starchy astringency, pleasantly sweet and sour, with a prominent sweetness, and no hard core, achieving the ideal ready-to-eat quality. III. Actual performance during shelf life At room temperature (15℃): Stable hardness, no decrease in SSC, and excellent quality even on day 6, with no rot or fermentation odor. Cold chain shelving (0℃): After 15 days of storage, the SSC (Self-Strain Count) was 2.16% higher than the control group, and the firmness was well maintained without over-ripening. Overall advantages: significantly longer shelf life than ethylene treatment alone, greatly extended edible window, no hard core and no overcooking throughout the process.

[0087] This method is a three-stage precision ripening system of ethylene induction → temperature-accelerated ripening → 1-MCP quality retention, specially customized for the physiological characteristics of Xu Xiang kiwifruit. It can stably achieve ready-to-eat standards of **hardness 15–25 N, central column hardness ≤30 N, and SSC ≥14%**, and significantly extend shelf life.

[0088] 1. Standard process flow Postharvest pretreatment Xu Xiang kiwifruit was harvested and pre-cooled at 0–1 ℃ for 15 days. Raw fruit indicators: peel hardness of about 33.29 N and soluble solids of about 14.86%.

[0089] The fruit was warmed to 20±2 ℃ for 12 h and sorted simultaneously, retaining fruits that were uniform in size, free from pests and diseases, and of consistent maturity.

[0090] Precision ripening of ethylene Place in a forced-ventilation ready-to-eat storage / controlled atmosphere cold storage, with the door closed and the air velocity 1–3 m³ / s.

[0091] Introduce 50 ppm ethylene and treat at a constant temperature for 17 h (20–25 ℃, RH 90%) to initiate a respiratory climacteric and rapidly soften the fruit pulp.

[0092] Variable temperature quality optimization Transferring to a 15 ℃ environment and maintaining a constant temperature for 12 h triggers the low-temperature independent maturation pathway, accelerates starch conversion to sugar, and improves flavor and texture.

[0093] 1-MCP Quality Lock Applying 0.5 μL / L 1-MCP competitively binds to ethylene receptors, blocking excessive softening, stabilizing firmness and sugar content, and extending shelf life.

[0094] 2. Key Parameters (Optimal Implementation Example) Ethylene: 50 ppm, treatment for 17 h Temperature variation: 15 ℃, treatment for 12 h 1-MCP: 0.5 μL / L Processing environment: Forced ventilation ready-to-eat storage / controlled atmosphere cold storage, sealed, air velocity 1–3 m³ / s II. Integrated Storage and Transportation Ripening / Controlled Ripening Device This device is an airtight storage and transportation box with an adjustable gas release structure, which can simultaneously complete ripening or controlled ripening during cold chain transportation, achieving seamless connection between "in-warehouse processing → logistics → terminal sales".

[0095] 1. Device Composition Airtight storage and transportation box 1 The entire structure is sealed to maintain a stable internal gas concentration and prevent ethylene / 1-MCP leakage.

[0096] Dedicated port 2 The storage and transportation box 1 has one or more dedicated openings 2, and the inner wall is made of rubber 5 to prevent leakage and to be used for inserting a dedicated unit length gas release structure 3.

[0097] Specialized unit length gas release structure 3 Main body: Multiple standard units 32 are combined through threaded connection structure 33, and the length can be freely increased or decreased.

[0098] Release hole 31: Small holes are evenly distributed in each segment 32 for the slow release of ethylene / 1-MCP.

[0099] Outer film 4: electrostatic adsorption wrapping, blocked by special port 2 when inserted, only the inner part of the box is exposed for gas release.

[0100] Sustained-release medium Unit 32 is filled with ethylene slow-release agent or 1-MCP slow-release agent, as needed.

[0101] 2. Assembly and usage instructions; Assemble the release structure; according to the ripening / controlled ripening requirements, use threaded connection structure 33 to splice multiple standard units 32 to the target length. Calculate the number of standard units to be inserted into the box based on the box volume, and then proceed. This solution provides a simple modified atmosphere ready-to-eat solution for transportation. The multiple standard units 32 are normally stored in plastic bags.

[0102] 3. Dedicated unit length gas release structure 4. Externally wrapped with an electrostatic adsorption film.

[0103] Insertion and degassing; The dedicated unit length gas release structure 3 is pushed into the dedicated port 2 of the storage and transportation box 1. The membrane 4 is blocked and peeled off by the dedicated port 2, and the inner section of the storage and transportation box 1 is exposed to release gas.

[0104] By adjusting the depth of insertion, the effective length inside the storage and transportation box 1 can be precisely controlled to regulate the release amount and gas concentration.

[0105] Mode switching; Accelerated ripening mode: Unit 32 is filled with ethylene slow-release agent, which rapidly initiates ripening at a high concentration.

[0106] Controlled ripening / preservation mode: Unit 32 is filled with 1-MCP slow-release agent to inhibit over-ripening and extend shelf life.

[0107] 3. Advantages of the device Concentration can be precisely adjusted; The unit has 32 adjustable length and insertion depth to match the needs of different maturity stages and avoid over-ripening or under-ripening.

[0108] Storage and transportation are handled simultaneously; No dedicated ripening warehouse is needed; processing can be completed during transportation, reducing costs and improving efficiency.

[0109] Sealed, safe, and residue-free; The airtight storage and transportation box has a sealed inner rubber layer (1+5), preventing gas leakage; the gaseous treatment leaves no chemical residue and meets the safety standards for ready-to-eat fruits.

[0110] Standardized and easy to operate; The standard unit 32+ threaded connection structure 33 allows for quick assembly on-site; the film 4 is automatically peeled off, requiring no manual operation.

[0111] Variety-specific, not obvious; This technology is specifically designed for the ethylene-sensitive and dual-pathway ripening characteristics of Xuxiang kiwifruit, distinguishing it from broad-spectrum fruit and vegetable preservation technologies.

[0112] Three-stage collaboration ensures stable quality; Ethylene rapid start-up → temperature-controlled flavor optimization → 1-MCP locks in quality, ensuring that hardness, sugar content, and shelf life all meet standards simultaneously.

[0113] Adaptable to both in-warehouse and storage / transportation scenarios; It can be mass-produced in standardized ready-to-eat warehouses, and precise control can be achieved during logistics through a dedicated storage and transportation box.

[0114] Safe, efficient, and suitable for industrialization; Low-concentration ethylene, no coating, no radiation, short processing time, low cost, suitable for large-scale ready-to-eat kiwifruit production.

[0115] In summary, this invention relates to a ripening method for ready-to-eat Xu Xiang kiwifruit, particularly a comprehensive, phased ripening process based on ethylene, temperature control, and 1-MCP. The invention constructs a precise ripening and control technology integrating ethylene, temperature control, and 1-MCP, which is significantly superior to traditional single ripening or preservation methods. Roasting is initiated by treatment with 50 ppm ethylene for 17 hours, followed by a 12-hour temperature change at 15°C to accelerate starch conversion and flavor development. Then, 0.5 μL / L 1-MCP is used to lock in hardness and sugar content, achieving a stable ready-to-eat standard with a hardness of 15–25 N, a core hardness ≤30 N, and soluble solids ≥14%, resulting in a fruit without a hard core, astringency, or unpleasant taste, and excellent mouthfeel.

[0116] This solution accelerates ripening and ensures uniform quality, addressing the pain points of traditional natural ripening methods, such as long ripening cycles, uneven ripening, and short shelf life. It is free of chemical residues, safe, and controllable, meeting the safety requirements for fresh fruits. Equipped with a forced-ventilation ready-to-eat storage facility and adjustable gas release storage and transportation system, it achieves standardized processing within the storage facility and precise ripening control during transportation, ensuring full control from production site to end consumer and significantly extending shelf life.

[0117] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claims.

Claims

1. A method for ripening ready-to-eat Xu Xiang kiwifruit in stages based on ethylene, temperature control, and 1-MCP, characterized in that, It includes two steps First: Treat with 50ppm-100ppm ethylene for 17 hours; Second: After undergoing a temperature change treatment at 15℃ for 12 hours, the fruit is treated with 0.2-0.5 μL / L 1-MCP; this ensures that the fruit reaches the ideal ripeness for consumption, while maintaining stable firmness, excellent flavor, and a sufficiently wide shelf life.

2. The method for ripening ready-to-eat Xu Xiang kiwifruit based on a comprehensive, phased approach using ethylene, temperature control, and 1-MCP as described in claim 1, characterized in that... It was treated with 50 ppm ethylene for 17 h, then subjected to a variable temperature treatment at 15 °C for 12 h, and finally treated with 0.5 μL / L 1-MCP.

3. The method for ripening ready-to-eat Xu Xiang kiwifruit based on a comprehensive, phased approach using ethylene, temperature control, and 1-MCP as described in claim 1, characterized in that... The following steps are required before using ethylene treatment: The Xu Xiang kiwifruit was harvested and stored for 15 days (0-1℃) after pre-cooling before being put into ready-to-eat production. The average peel hardness of the raw fruit was 33.29 N, and the average soluble solids content was 14.86%. The fruit was warmed up at an indoor temperature of 20±2℃ for 12 hours, and sorted during the warming process. Fruits that were uniform in size, free from pests and diseases, and relatively uniform in maturity were selected.

4. The method for ripening ready-to-eat Xu Xiang kiwifruit in stages based on ethylene, temperature control, and 1-MCP as described in claim 1, characterized in that, Ethylene ripening treatment was carried out; the fruit was placed in an ready-to-eat storage room with a forced ventilation system for ethylene ripening; the storage door was closed and the wind speed was 1~3 m3 / s.

5. The method for ripening ready-to-eat Xu Xiang kiwifruit based on a comprehensive, phased approach using ethylene, temperature control, and 1-MCP as described in claim 1, characterized in that... Ready-to-eat food production takes place in a controlled atmosphere cold storage.

6. The method for ripening ready-to-eat Xu Xiang kiwifruit based on a comprehensive, phased approach using ethylene, temperature control, and 1-MCP as described in claim 1, characterized in that... Ready-to-eat food production is achieved through transport containers during transportation; The transport box is a storage box, and the kiwifruit is placed in the storage box. The storage box has one or more special openings. The special opening (2) has a rubber inner layer in which a special unit length gas release structure (3) can be inserted. The main body of the special unit length gas release structure (3) includes multiple interconnected units (32). Each unit (32) is provided with a release hole (31) in which ethylene or 1-MCP can be released. The length of the gas release structure (3) inserted into the special port (2) by the special unit length gas release structure (3) can be adjusted to adjust the length of the gas inside the storage and transportation box, thereby adjusting the gas concentration; The dedicated unit length gas release structure (3) has a thin film (4) electrostatically adsorbed on its exterior. When the dedicated unit length gas release structure (3) is inserted into the dedicated port (2), the thin film (4) can be blocked by the dedicated port. Therefore, the part of the dedicated unit length gas release structure (3) in the storage and transportation box is not covered by the thin film. The storage and transport container is an airtight container.

7. The method for ripening ready-to-eat Xu Xiang kiwifruit based on a comprehensive, phased approach using ethylene, temperature control, and 1-MCP as described in claim 6, characterized in that: Multiple units (32) are connected to each other by a threaded connection structure (33).

8. The method for ripening ready-to-eat Xu Xiang kiwifruit based on a comprehensive, phased approach using ethylene, temperature control, and 1-MCP as described in claim 6, characterized in that: The length of the dedicated unit length gas release structure (3) is the standard length, and the length of the insertion port (2) is adjusted according to the needs of immediate production.

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