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CONTROLLED ATMOSPHERE STORAGE OF KIWIFRUIT: INFLUENCE ON ROTTING AND KEEPING QUALITY.

[In Italian. / En italien.]

Author(s) : TONINI G., BRIGATI S., CACCIONI D.

Type of article: Article

Summary

A THREE-YEAR STUDY WAS CARRIED OUT ON KIWIFRUIT GROWN IN ROMAGNA AND LAZIO. AFTER PICKING, THE FRUIT WAS EITHER TREATED (BY DIPPING OR AEROSOL) WITH IPRODIONE, VINCLOZOLIN AND CALCIUM CHLORIDE, OR LEFT TO REST AT AMBIENT TEMPERATURE FOR 48 TO 120 HOURS. ALL THE KIWIFRUIT WAS SUBSEQUENTLY STORED IN REGULAR OR CONTROLLED ATMOSPHERE FOR ABOUT 5MONTHS IN COMMERCIAL STORAGE ROOMS AT 272.5 TO 272 K (-0.5 TO -1 DEG C) WITH LESS THAN 0.03 PPM ETHYLENE AT 92-95% RH ; FOR CONTROLLED ATMOSPHERE O2 WAS BETWEEN 2 AND 2.5% AND CO2 BETWEEN 4.5 AND 5%. CONTROLLED ATMOSPHERE STORAGE DELAYS FLESH SOFTENING BUT STRONGLY INCREASES THE INCIDENCE OF BOTRYTIS STEM-END ROT (BR). POSTHARVEST FUNGICIDE AND CALCIUM CHLORIDE TREATMENTS OR COOLING DELAY REDUCE THE INCIDENCE OF BR. HOWEVER, IN CONTROLLED ATMOSPHERE, THIS REDUCTION PROVED INSUFFICIENT.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-0671
  • Languages: Italian
  • Source: Riv. Fruttic. - n. 11
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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