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Ripening of kiwifruits (Actinidia deliciosa, Chevalier) cv. Bruno and Hayward with ethylene and refrigeration.

Amadurecimento de kiwi (Actinidia deliciosa, Chevalier) cvs. Bruno e Hayward através de aplicação de etileno e refrigeração.

Author(s) : BRACKMANN A., WACLAWOVSKY A. J.

Type of article: Article

Summary

Kiwifruits cv. Bruno and Hayward were treated with 0, 100 or 1000 ppm ethylene for 0, 24, 48 or 96 h, or for 0, 3, 6, 12, 18 and 24 h after 21 days of cold storage (-0.5 °C). In another experiment, fruits were exposed to -0.5 °C for 0, 3, 6, 9, 12 or 21 days. Bruno lost firmness faster than Hayward. Treatment of Bruno with 100 ppm ethylene for 24 h and Hayward with 100 ppm for 48 h gave satisfactory ripening in 7.7 and 7.3 days, respectively. Cold storage accelerated ripening. Exogenous treatment with ethylene was not necessary after 21 days of cold storage.

Details

  • Original title: Amadurecimento de kiwi (Actinidia deliciosa, Chevalier) cvs. Bruno e Hayward através de aplicação de etileno e refrigeração.
  • Record ID : 2002-2980
  • Languages: Portuguese
  • Source: Rev. cient. rural - vol. 5 - n. 1
  • Publication date: 2000

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