Fresh kiwifruits protected by 1-MCP.

Bruised Kiwis? How 1-MCP Can Keep Your Fruit Fresh!

Beau Callahan in Science & Nature September 2025 • 4 min read.

"Learn how 1-methylcyclopropene (1-MCP) can combat mechanical damage and extend the shelf life of 'Bruno' kiwifruit, keeping them firm and delicious longer."

We all know the frustration of buying fresh fruit only to have it spoil before we can enjoy it. Ripening is a natural process, but factors like mechanical damage during handling and transportation can speed it up, leading to bruised and less appealing produce. For delicate fruits like kiwis, this is a significant concern.

Kiwis are particularly sensitive to ethylene, a natural plant hormone that triggers ripening. When kiwis are bruised, they produce more ethylene, accelerating softening and reducing their shelf life. This can result in significant losses for growers, retailers, and consumers.

But there's good news! Scientists are exploring innovative ways to combat these issues. One promising solution involves the use of 1-methylcyclopropene (1-MCP), a compound that can block the effects of ethylene and slow down the ripening process. This article delves into a study investigating how 1-MCP treatment can help 'Bruno' kiwis withstand mechanical damage and stay fresher for longer.

What is 1-MCP and How Does It Keep Kiwis Fresh?

1-methylcyclopropene (1-MCP) is a synthetic compound used to extend the shelf life of various fruits and vegetables. It works by binding to ethylene receptors in the fruit, preventing ethylene from triggering the ripening process. Think of it as a shield that protects the fruit from ethylene's effects.

In the context of kiwifruit, 1-MCP can be particularly useful in mitigating the effects of mechanical damage. Bruising and impacts during harvesting, packing, and transportation can cause kiwis to produce more ethylene, leading to rapid softening and spoilage. By applying 1-MCP, we can:

Reduce ethylene production
Maintain firmness
Extend shelf life
Minimize losses due to bruising

A recent study published in Bragantia investigated the effectiveness of 1-MCP treatment on 'Bruno' kiwifruits subjected to mechanical damage. The researchers simulated damage by dropping kiwis from different heights and then treated some of the fruits with 1-MCP. They then monitored the kiwis for various indicators of ripening, including respiration rate, ethylene production, firmness, and texture.

The Future of Fresh Kiwis is Here

The results of the study clearly demonstrate the potential of 1-MCP to prevent the acceleration of ripening caused by mechanical damage in kiwis. By inhibiting ethylene action, 1-MCP helps maintain fruit firmness, reduce respiration rates, and extend shelf life. This technology offers a promising solution for reducing waste and ensuring that consumers can enjoy fresh, high-quality kiwis for longer.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1590/s0006-87052010000300029, Alternate LINK

Title: Amadurecimento De Kiwis 'Bruno' Submetidos Ao Dano Mecânico De Impacto E Ao Tratamento Com 1-Metilciclopropeno

Subject: General Agricultural and Biological Sciences

Journal: Bragantia

Publisher: FapUNIFESP (SciELO)

Authors: Erlani De Oliveira Alves, Cristiano André Steffens, Cassandro Vidal Talamini Do Amarante, Marcos Vinícius Hendges, Odimar Zanuzo Zanardi, Aquidauana Miqueloto, João Paulo Generoso Silveira, Auri Brackmann

Published: 2010-01-01

Everything You Need To Know

What is 1-MCP and how does it work to keep kiwis fresh?

1-methylcyclopropene, commonly known as 1-MCP, is a synthetic compound utilized to prolong the freshness of fruits and vegetables. Its primary function is to interfere with the ripening process by attaching to ethylene receptors within the fruit. This action prevents ethylene from initiating ripening, effectively shielding the fruit from its effects. This is particularly useful in mitigating the effects of mechanical damage. By applying 1-MCP, ethylene production is reduced, firmness is maintained, shelf life is extended and losses due to bruising are minimized.

What role does ethylene play in the ripening of kiwifruit, and why is it a concern?

Ethylene is a natural plant hormone that plays a crucial role in the ripening of fruits, including 'Bruno' kiwifruit. It triggers a series of biochemical processes that lead to the softening of fruit, changes in color, and the development of characteristic flavors and aromas. However, in the context of kiwifruit, especially 'Bruno' kiwis, ethylene can also accelerate spoilage, particularly when the fruit is subjected to mechanical damage during harvesting, handling, and transportation. When kiwis are bruised, they produce more ethylene, leading to rapid softening and reduced shelf life.

Why is mechanical damage, like bruising, such a problem for kiwifruit?

Mechanical damage, such as bruising, is significant because it accelerates the ripening and spoilage of 'Bruno' kiwifruit. When kiwis are subjected to impacts or pressure during harvesting, packing, or transportation, it triggers an increase in ethylene production within the fruit. This surge in ethylene hastens the ripening process, causing the kiwis to soften more quickly and become more susceptible to decay. Ultimately, mechanical damage reduces the shelf life of kiwis, leading to economic losses for growers, retailers, and consumers due to wasted or unsellable produce.

What did the 'Bragantia' study investigate, and what were the key findings?

The 'Bragantia' study looked at the effects of treating 'Bruno' kiwifruits with 1-MCP after the kiwis had been subjected to mechanical damage, simulated by dropping them from varying heights. Researchers monitored several indicators of ripening, like respiration rate, ethylene production, firmness, and texture. The results clearly demonstrated the potential of 1-MCP to prevent the acceleration of ripening caused by mechanical damage in kiwis. By inhibiting ethylene action, 1-MCP helps maintain fruit firmness, reduce respiration rates, and extend shelf life.

Why is the use of 1-MCP considered a significant advancement in kiwifruit preservation?

1-MCP is significant because it has the potential to greatly reduce waste and ensure consumers can enjoy fresh, high-quality 'Bruno' kiwifruit for longer. By inhibiting the action of ethylene, 1-MCP helps to maintain the firmness of kiwis, reduce respiration rates, and extend shelf life. This technology offers a promising solution for the fruit industry, especially for delicate fruits like kiwis that are prone to mechanical damage and rapid spoilage.