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Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices.

Author(s) : AGAR I. T., MASSANTINI R., HESS-PIERCE B., et al.

Type of article: Article

Summary

The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. The effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were also investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices. Fresh-cut kiwifruit slices had a shelf life of 9-12 days if treated with 1% CaCl2 or 2% Ca lactate, and stored at 0-2 °C and higher than 90% relative humidity in an C2H4-free atmosphere of 2 to 4 kPa O2 and/or 5 to 10 kPa CO2.

Details

  • Original title: Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices.
  • Record ID : 2000-2996
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 3
  • Publication date: 1999/05
  • Document available for consultation in the library of the IIR headquarters only.

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