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The effect of controlled atmosphere and ultra-low oxygen on storage ability and quality of "Hayward" kiwifruit.

Author(s) : ANTUNES M. D. C., SFAKIOTAKIS E. M.

Summary

Core firmness of unripe fruit was higher than their flesh firmness. When firmness was about 1 kgf, core and flesh presented similar values. After 9 days shelf life at 20°C, only 2% O2 + 5% CO2 and air-stored fruit were eaten-ripe. Soluble solids content and maturity index increased markedly during the first 60 days storage and remained almost constant thereafter in all treatments. Flesh degreening was lower in CA and ultra-low oxygen than in air-storage. Most of the weight loss occurred during the first 60 days storage. Till 120 days storage, weight loss was lower in 1% O2 + 1% CO2 than in the other treatments, while in the end of the storage period the lowest values were in 2% O2 + 5% CO2. The 0.7% O2 + 0.7% CO2 treatment had the highest accumulation of ethanol and acetaldehyde. Solid contents and weight loss are studied.

Details

  • Original title: The effect of controlled atmosphere and ultra-low oxygen on storage ability and quality of "Hayward" kiwifruit.
  • Record ID : 2000-0245
  • Languages: English
  • Source: Proceedings of the Third International Symposium on Kiwifruit.
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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