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Abstract
When kiwifruit (Actinidia deliciosa (A. Chev.) CF. Liang et A.R. Ferguson) stored at low temperatures (2-5°C) for several months were treated by gases evolved from chemicals newly developed for promoting ripening (Kanjuku Pack (KP) produced by Shiraishi Calcium Co. Ltd.), fruits quickly ripened at 15°C for c. 8 days, and the occur-rence of ripe rot was significantly suppressed. Hyphal growth of the causal fungi, Phomopsis sp. and Botryosphaeria sp., on potato dextrose agar medium was also suppressed by treatment with KP. A KP evolves ethylene, ethyl alcohol,acetaldeyde,hydrogen, and carbon monoxide. Acetaldehyde gas actively suppressed hyphal growth of both fungi, and also ethyl alcohol gas gave slight suppression.