Uncoupling the Sensory Effects of 1-Methylcyclopropene and Ripening Stage on ‘Hayward’ Kiwifruit

‘Hayward’ kiwifruit were treated with 0.5 μL·L −1 of 1-methylcyclopropene (1-MCP) and stored in air at 0 °C. Treatment with 1-MCP reduced softening of kiwifruit during storage but did not affect soluble solids or titratable acidity. Sensory analyses were performed by a consumer panel and by trained panelists after 41, 77, and 161 days in storage. 1-MCP treatment negatively affected consumer preference, expressed as degree of liking. The trained panel clearly perceived 1-MCP-treated kiwifruit after 41 days in storage at 0 °C as more sour and firmer but less juicy, less sweet, and less flavorful than untreated fruit. After 161 days in storage, the perceived differences between 1-MCP-treated and untreated fruit had been reduced for sweetness and acidity, but the panel perceived 1-MCP-treated fruit as firmer and lagging behind in the ripening process. Altering the poststorage ripening rate, by placing 1-MCP-treated fruit at a higher temperature than untreated controls, allowed fruit to develop in such a way that a sensory panel was unable to distinguish between treatments. This result indicates that 1-MCP-treated fruit can be perceived by the consumer as similar to untreated fruit if adequately conditioned.