Different treatments regulate starch degradation, ethylene biosynthesis, and energy metabolism involved in the preparation and shelf life of ready-to-eat kiwifruit.

The rapid senescence of ready-to-eat kiwifruit limits its commercial expansion. We hypothesized that starch degradation, ethylene biosynthesis, and energy metabolism are key metabolic pathways regulating the edible window of ready-to-eat kiwifruit. This study investigated the effects of alternating temperature, ethanol, ethylene, and control treatments on post-ripening behavior and shelf life of kiwifruit. Fruit were treated until their soluble solids content reached 13%-15%, followed by application of 0.5 μL·L-1 1-methylcyclopropene. Ethanol and ethylene treatments accelerated ripening and shortened shelf life, as reflected by elevated respiration, ethylene bursts, accelerated starch degradation, and enhanced energy metabolism. Conversely, alternating temperature suppressed physiological transitions, maintained energy homeostasis, and extended the edible window. At the molecular level, starch degradation genes (AcBAM3.1/3.5/9), ethylene biosynthesis genes (AcACO1/2), and the energy metabolism-related gene (Acc10529/PFK1) were significantly upregulated in ethanol- and ethylene-treated fruit during the pre-ripening phase. In contrast, fruit exposed to alternating temperature maintained lower expression of these genes throughout storage without impeding normal ripening. This reduction in transcriptional activity was associated with improved cellular energy balance and reduced postharvest spoilage. Overall, these findings provide insights into the physiological and transcriptional responses of postharvest kiwifruit to different ripening treatments and identify candidate pathways influencing shelf life.