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Kiwifruit size influences softening rate during storage.

Author(s) : CRISOSTO C. H., GARNER D., SAEZ K.

Type of article: Article

Summary

Large, medium and small kiwifruits were stored in either ethylene-free air or in a controlled atmosphere (CA) of 5% carbon dioxide (CO2) and 2% oxygen (O2) at 0 °C for 16 weeks. Under both storage conditions, large fruit had a slower rate of softening than smaller fruit. Air-stored kiwifruit softened approximately 2.6 times faster than CA-stored fruit. Under air conditions, kiwifruit reached all the minimum firmness required for packaging by 8 to 12 weeks, while those stored under CA conditions softened by 20 to 49 weeks. Understanding the relationship between fruit size and softening will help managers safely monitor kiwifruit softening.

Details

  • Original title: Kiwifruit size influences softening rate during storage.
  • Record ID : 2001-0285
  • Languages: English
  • Source: Calif. Agric. - vol. 53 - n. 4
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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