Effects of Delays in Establishing Controlled Atmospheres on Kiwifruit Softening during and Following Storage (original) (raw)
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Effects of Controlled Atmosphere Storage on 'Hayward' Kiwifruits Harvested at Different TSS Levels
Acta Horticulturae, 2010
The objective of this study was to evaluate the effects of controlled atmosphere (CA) storage ethylene production, fruit flesh firmness (FFF) and total soluble solids (TSS) of kiwifruit harvested at different ripeness. 'Hayward' kiwifruits were harvested at 4.5-5.5, 5.6-6.5 and 6.6-7.5 TSS and stored for 5 months at 0°C and 85-90% RH in either air or CA (5% CO 2 + 2% O 2) storage. Samples were removed monthly for assessment of FFF (N), TSS (%) and ethylene production (μl C 2 H 4 /kg.h). Storage atmosphere was the main factor affecting FFF, TSS content and ethylene production at 0°C during storage. FFF was negatively correlated during storage and ripening of fruits in air than CA. On the other hand fruits' TSS increased. CA nearly kept harvest FFF in all picks during the storage. Ethylene production increased in all picks following the first month. However the rate of ethylene production was critically suppressed by CA storage. Fruits harvested at 4.5-5.5 and 5.6-6.5% TSS had lower ethylene production at harvest and remained firmer at the end of storage than later harvested fruits. The results suggest that kiwifruit should be harvested when TSS is 5.5-6.5% and stored in CA to optimize quality.
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.
Agronomy
Super hardy kiwifruit [Actinidia kolomikta (Maxim. & Rupr.) Maxim.] accumulate large amounts of biologically active compounds, but it is possible to store ripe fruit for a very short time, only 2 weeks at 0–5 °C. Therefore, it is necessary to determine optimal storage conditions to prolong fruit storage time. The aim of this research was to analyse changes in the basic chemical composition of fruit during ripening in controlled atmosphere chambers. Fruit was stored for 6 weeks at a constant temperature (0 °C) and humidity (90%) in different air compositions (No. 1—21% O2, 78% N2; No. 2—0.5% O2, 98.5% N2, 1% CO2; No. 3—1.5% O2, 95.5% N2, 3% CO2; No. 4—2% O2, 93% N2, 5% CO2). The chemical composition of the fruit was determined at harvest, after 2, 4 and 6 weeks of storage. Dry matter, soluble solids, ascorbic acid, total chlorophyll and carotenoid contents were analysed. The greatest increase in the contents of dry matter and soluble solids after 6 weeks of storage was found in the c...
Postharvest Biology and Technology, 2014
Changes in sensory and physicochemical characteristics of fruit of Actinidia arguta and its hybrid after cold storage (1 • C and 85%RH) in air (AS) versus controlled atmosphere (CA) with low oxygen concentration (1.5%O 2 + 1.5%CO 2) were examined over a period of four and eight weeks. The investigation was carried out on two cultivars, 'Ananasnaya' (A. arguta) and 'Bingo' (Actinidia purpurea × A. arguta) harvested at two stages of maturity (6.5-8% and 8-9.5% soluble solids, respectively). During long-term storage the strongest changes in fruit characteristics were in fruit firmness and acidity. Air storage was an adequate method of refrigerated storage of fruit over a short period of 4 weeks. Application of CA can be very useful for storing hardy kiwifruit over a longer, 8 week period. The sensory characteristics of fruit stored in CA and then ripened during simulated shelf-life were similar to those of vine ripe fruit. The most significant negative change in the sensory characteristics of fruit after long-term cold storage was the increase in the intensity of their bitter taste.
Effect of Low-Oxygen Atmosphere Om Storage Behaviour of Kiwifruit
Storage behaviour of "Hayward" kiwifruit was evaluated during and after storage for 88, 133, 200 and 250 days in 0.5% Oz, 1 % O?, 1 % O, + 1 % CO, and air at O" C. Flesh firmness, soluble solids content, weight losses, flesh colour , acetaldehyde content, ethanol content and flavour index were measured. Flesh firmness of kiwifruit decreased during storage. Fruits stored in 1% O2 + 1% CO, retained a satisfactory level of firmness (l .5kg), were firmer than the other treatments and showed the lowest weight losses. Soluble solids content was increased in all treatments. Flesh colour changes of fruits stored in 1% Oz + 1 % CO, were less pronounced than other treatments. Upon removal all fruit treated with low oxygen showed considerable amounts of acetaldehyde and ethanol content, whereas the control fruit showed small amounts of acetaldehyde and ethanol content. Acetaldehyde and ethanol content of fruits stored in 0.5 O, was higher than other freatmenfs. After a í'-da...
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...
Journal of the American Society for Horticultural Science
The effects of C2H4 concentration, duration and timing of exposure to C2H4, and temperature on storage performance of kiwifruit (Actinidia chinensis Planch. ‘Hayward’) kept in air or a controlled atmosphere (CA) of 2% O2 + 5% CO2 were investigated. The presence of 0.05, 0.1, 0.5, 1.0, or 5.0 μl·liter−1 C2H4 in CA accelerated softening and induced white core inclusions (WCI) which increased with storage time and C2H4 concentration. There was no difference between a 2-week or a 4-week exposure to 0.5 μl·liter−1 C2H4 at the beginning of CA storage in the extent of softening or WCI incidence and severity, but prolonged exposures accelerated deterioration. The softening rate of kiwifruit kept in air or CA increased with temperature. The incidence and severity of WCI were much greater in fruit kept in CA + 0.5 μl·liter−1 C2H4 at 0° or 2.5°C than in fruit stored at 5° or 10°.
Kiwifruit Softening: Comprehensive Research Approach in Chile and Relevant Results
VI International Symposium on Kiwifruit, 2007
Early softening is the main problem for the exports of Chilean kiwifruit. It has been related to orchard, harvest and postharvest factors. Therefore, a 4-year project is being carried out to study the problem comprehensively, to determine the main factors involved and the possibilities of predicting and controlling it. Experiments were carried out to determine the influence of growing conditions and the most important fruit characteristics on the softening rate of kiwifruit cultivated in different areas throughout Chile. Different postharvest handling techniques were evaluated to identify critical points along the entire production and postharvest chain. Fruit from all orchards were harvested at 6.2-6.5% soluble solids content (excepting fruit for maturity effects), and kept under the same storage condition (0°C, air). Samples were taken every fifteen days to determine softening propensity by measuring the number of days elapsing until fruit reached 18N firmness. Results so far indicate that softening behaviour of kiwifruit can be affected by light exposure, plant vigour and nutrition, fruit characteristics and position on the plant. Canopy management, water availability and Ca applications were also studied. Maintaining fruit firmness is assisted by vine management that ensures moderate vigour, adequate exposure of the plant and fruit to light, reduction of competition between fruit and vegetative growth and Ca applications to the fruit. Larger fruit size, time of harvest and position on the vine are also important characteristics. In addition, postharvest handling has been critically analysed and some limitations have been identified as a source of difficulties for Chilean kiwifruit that can be overcome through specific measures such as temperature management, controlled atmosphere and decay control, as well as control of ethylene. Using the results obtained a mathematical model to forecast early kiwifruit softening is being developed. This work was carried out within the FONDEF project Number D02I1058