Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit (original) (raw)
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Horticulturae
The effect of ‘Hayward’ kiwifruit maturity at harvest on fruit quality during long-term storage at −0.5 °C was evaluated by harvesting the fruit several times, at different stages of maturity. The progress of maturation on the vine was monitored weekly from 136 DAFB (days after full bloom). Fruit were harvested for storage at three points and stored for 3–6 months in regular air (RA), or for 6–10 months in a controlled atmosphere (CA), with or without prestorage exposure to 1-methylcyclopropene (1-MCP). The softening rate under both storage regimes decreased with the advance in fruit maturation on the vine, as indicated by increasing soluble solids content (SSC), and declining firmness. As a result, the fruit from the first harvest (152 DAFB), which were the firmest at harvest, were the softest at the end of both storage regimes. Delaying harvest also decelerated the decline in acidity during storage, so that fruit picked last maintained the highest titratable acidity (TA) upon remo...
Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars
The Horticulture Journal, 2017
The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15 and 20°C) for 8 weeks were investigated. The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature. Early-maturing cultivars, 'Rainbow Red' and 'Sanuki Gold' fruit stored at 5, 10, and 15°C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20°C maintained high firmness and TA even after 8 weeks unless they were infected with rot. A late-maturing cultivar, 'Hayward' fruit stored at 5 and 10°C softened more rapidly than when stored at 0, 15, or 20°C. Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene. These results suggest that 'Sanuki Gold' and 'Rainbow Red' are more sensitive to low temperatures compared to 'Hayward' and the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine.
Postharvest Biology and Technology, 1999
The effect of temperature, length of cold storage and maturity on the ripening of ethylene-preconditioned (100 p1 1 -' for 12 or 24 h) kiwifruit was investigated. Low (0°C) temperatures at any point prior to, during or after ethylene preconditioning significantly delayed softening and soluble solids concentration (SSC) accuinulation compared to higher temperatures (Le. 20°C). Freshly-harvested kiwifruit responded to ethylene-preconditioning (100 pl 1 -' at 0°C for 24 h) by softening faster than control fruit even if harvested 5 weeks after commercial maturity. In contrast, kiwifruit harvested at commercial maturity and stored at 0°C softened faster than the control only if preconditioned with ethylene during the first 2 weeks of storage. Kiwifruit had high respiration rates 1 day after being transferred from 0 to 2OoC, but respiration dropped to near base-line levels by day 2. Fruit stored at 0°C always respired faster upon transfer to 20°C than did freshly-harvested fruit and preconditioning with ethylene increased the initial rate of respiration of freshly-harvested fruit but had less of an effect on stored fruit. Ethylene preconditioning did not significantly hasten the climacteric rise in respiration or ethylene production of either freshly-harvested or stored kiwifruit. The climacteric rise of individual kiwifruit began only after fruit softened to < 7 N. 0 1999 Elsevier Science B.V. All rights reserved. 559-646-6593 092.5-5214/99/$ -see front matter 0 1999 Elsevier Science B V All rights reserved.
Agriculture
Hardy kiwifruit fits into consumer expectations, especially in terms of taste and nutritional value. The main reason for the loss of quality is that the fruit softens too quickly, but storage at low temperatures (0–1 °C) is not effective enough in maintaining high fruit quality. Two cultivars were evaluated for storage quality, i.e., ‘Geneva’ and ‘Ananasnaya’. Minikiwi were harvested at two stages of maturity. The fruit were treated with 1-methylcyclopropene at a concentration of 0.65 µL/L and then stored under common cold storage, ULO, and CA conditions. Fruit evaluation was carried out for 12 weeks, and firmness, soluble solids content, and titratable acidity were evaluated. Post-harvest treatments, as well as the conditions under which the fruit is stored, determine its quality after storage. The application of 1-MCP decisively inhibits the softening of mini kiwi even under normal atmospheric conditions.
Scientia Horticulturae , 2018
Chile is the third largest exporter of kiwifruit in the world. Its varietal production has traditionally been focused on green-fleshed kiwifruit varieties, with 'Hayward' being the most exported variety. 'Soreli' is a new Italian kiwifruit variety, which is characterized by its early ripening, big size, sweet taste, as well as its yellow flesh. This gives 'Soreli' a good opportunity to promote the consumption of yellow-fleshed varieties, and a wider assortment of kiwifruit in the market. The aim of this work is to evaluate postharvest traits and consumer acceptance in kiwifruit var. 'Soreli', with a combination of storage temperatures of 0 °C and 20 °C and 1-methylcyclopropene (1-MCP) applications. Cold storage and 1-MCP treatments caused a positive response in kiwifruit var. 'Soreli'. In the case of fruits stored at 20 °C, 1-MCP treatment extended the postharvest life of the fruits at least 3 weeks while the fruits stored in cold at 0 °C treated with 1-MCP reached 8 weeks. In general, the respiration rate was higher in the control treatments with respect to the 1-MCP treatments, as well as the ethylene emission occurred earlier in the control. In addition, the kiwifruit sensory quality attributes were adequate in all cases, reaching a medium or high acceptability in the evaluation panel.
1-MCP Delays Ripening and Enhances Shelf Life and Quality of Kiwifruit
Acta horticulturae, 2011
This study was conducted to observe the effect of different concentrations of 1-methylcyclopropene [1-MCP] on postharvest life and quality of kiwifruit (Actinidia deliciosa (A.Chev.) C.F. Liang and A.R. Ferguson 'Allison'). Kiwifruit 'Allison' were treated with different concentrations of 1-MCP (0.5, 1, and 2 µl/L) and untreated fruit served as control. 1-MCP treatment was given for 24 h at 20°C and after treatment, fruit were transferred to ambient storage, and observations on different physical, physiological, biochemical and quality attributes were recorded at 3 day intervals. All concentrations of 1-MCP influenced physiological loss in weight (PLW) and fruit firmness in kiwifruit with 2 µl/L the most effective. PLW in untreated fruit was very high (18.6%) in comparison to 1-MCP treated fruit after 18 days storage, and 1-MCP (2 µl/L) treated fruit were much firmer (31.7 N) than untreated fruit (8.4 N). TSS increased suddenly in untreated fruit on day 6 (12.5%), increased up to day 12 (16.8%) and declined after day 15 of storage (15.7%), whereas in 1-MCP (2 µl/L) treated fruits it increased from day 12 only. 1-MCP (2 µl/L) treated fruit retained ascorbic acid better than other treatments and control. TA decreased during storage and there was no significant difference among treatments.
Journal of the Science of Food and Agriculture, 2013
BACKGROUND: Low-temperature breakdown (LTB), a disorder inducing quality loss, during and after cold storage of 'Hayward' kiwifruit was investigated. Harvested kiwifruits during fruit maturation or after delayed storage (DS) at 20 • C for 0, 1, 2, 3 and 4 weeks and 1 µL L −1 ethylene treatment for 24 h were stored at −0.5 • C for 24 weeks and additional ripening at 20 • C for 5 days. Fruit quality indices and LTB incidence and severity were determined before and after treatments. RESULTS: Harvested fruits ripened during maturation, DS and after ethylene treatment. After storage and shelf life, fruits of all treatments were at complete ripening stage. LTB incidence of early harvested fruits was high, while that of fruits of the mid (third) and late harvests was low. Fruits of the third harvest date showed progressively increased LTB incidence with increasing duration of DS to as high as 95-100% after 4 weeks. Ethylene-treated fruits showed a comparable increase in LTB to that corresponding to 2-3 weeks of DS. CONCLUSION: In contrast to fruit maturation, postharvest (after harvest and before storage) DS at non-chilling temperature and ethylene treatment advanced the ripening of 'Hayward' kiwifruit and resulted in increased LTB incidence.
Journal of the American Society for Horticultural Science
Kiwifruit from 3 growing locations were harvested at 4 maturity levels. Weight, length, width, flesh color, flesh firmness, harvest soluble solids, titratable acidity, respiration, and ethylene production were measured at harvest, and subsequent storage behavior and sensory quality of the fruit were evaluated. The results indicate that a combination of initial soluble solids content at harvest, and flesh firmness, similar to the maturity index for pear, seems promising as a maturity index for kiwifruit.
Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage
Zemdirbyste-Agriculture
The kiwiberry (Actinidia arguta (Siebold et Zucc.) Planch ex Miq) has become a widely studied species in recent years due to its high resistance to low temperature and high content of health-promoting phytochemicals. The aim of this study was to verify the effect of pre-storage application of oxalic acid, salicylic acid and acetylsalicylic acid, calcium chloride (CaCl 2 ) and 1-methlycyclopropene (1-MCP) on quality changes of the kiwiberry cultivar 'Weiki' during cold storage. During six weeks of storage fruit firmness, titratable acidity and the total ascorbate content decreased from an average of 61 N, 1.5%, 857 mg kg -1 to 2.5 N, 1%, 380 mg kg -1 , respectively. Contrary, the soluble solids and the total phenolics content increased from an average of 0.30%, 73.5 mg kg -1 to 0.51%, 172 mg kg -1 , respectively. Application of 1-MCP clearly improved fruit firmness and inhibited the ascorbate loss. Compared to the control, the fruit firmness and total ascorbate content was higher by 50% and 13%, respectively. The acetylsalicylic acid treated fruit exhibited significant drop of phenolics as compared to the control. There was no significant difference in fruit total antioxidant activity determined immediately after harvest and at the end of storage (16.7 vs 17 mmol kg -1 , respectively). Fruit treated by salicylic acid, CaCl 2 and 1-MCP was characterized by a significantly higher titratable acidity compared to the control group. This study showed that the highest ability to maintain fruit quality during cold storage was exhibited by 1-MCP treated kiwiberry.