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Temperature, length of cold storage and maturity influence the ripening rate of ethylene-preconditioned kiwifruit.

Author(s) : RITENOUR M. A., CRISOSTO C. H., GARNER D. T., CHENG G. W., ZOFFOLI J. P.

Type of article: Article

Summary

Low (0 deg C) temperatures at any point prior to, during or after ethylene preconditioning significantly delayed softening and soluble solids concentration (SSC) accumulation compared to higher temperatures (i.e. 20 deg C). Freshly-harvested kiwifruit responded to ethylene-preconditioning 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 deg C softened faster than the control only if preconditioned with ethylene during the first 2 weeks of storage. Respiration of the fruits and action of ethylene are studied in both cases.

Details

  • Original title: Temperature, length of cold storage and maturity influence the ripening rate of ethylene-preconditioned kiwifruit.
  • Record ID : 1999-3643
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 15 - n. 2
  • Publication date: 1999/02

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