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ISHS Acta Horticulturae 1218: IX International Symposium on Kiwifruit

Harvest time and storage of 'Soreli' kiwifruit (Actinidia chinensis Planch.)

Authors:   G. Cipriani, R. Messina, G. Vizzotto, R. Testolin
Keywords:   fruit science, kiwifruit ripening, kiwifruit harvesting, kiwifruit storage, controlled atmosphere, 1-MCP
DOI:   10.17660/ActaHortic.2018.1218.63
Abstract:
'Soreli' is a yellow-fleshed tetraploid selection of Actinidia chinensis developed at the University of Udine (Italy) and released in 2008. It crops heavily, ripens in early to mid-October in the northern hemisphere, and produces large, single fruit with an intense yellow flesh color. Because they mature early in the season, fruit are sometimes harvested prematurely and the low quality of these fruit threatens the development of the cultivar in the market. We report in the present paper a 2-year trial on harvest time (at approx. 7.0 and 8.5 °Brix), the monitoring of ripening in cool store and the final quality of fruit. In the second year a treatment with 1-methylcyclopropene (1-MCP) in the cool store was included in the experimental plan. Fruit were stored in the cool store at temperatures maintained at 0.0±0.5°C with ethylene removal. Ripening was monitored at 2-week intervals until February of the following year. Comparing the two harvests, fruit from the first harvest were firmer, but their soluble solids concentration (SSC) at consumption time was 0.7 °Brix lower than fruit harvested later, in both years. Ripening followed rather different patterns in the two years. Firmness decreased rapidly in the first year, but in the second year did not fall below 4 kg cm-2 until 4 February, when the trial ended. In the first year, the SSC reached 14 °Brix when the fruit were fully ripe, whereas in the second season fruit reached only 12 °Brix, probably because of a long period of rain during May and the beginning of June. Treatment with 1-MCP when fruit entered the refrigerated cell enhanced storage, with differences more evident in fruit harvested later in the season. SSC, acidity and dry-matter content were not influenced by the 1-MCP treatment. There were no significant differences between harvests and 1-MCP treatment for the other parameters analyzed, such as core firmness and flesh color. Remarkably, no fruit decay was found amongst any of the samples.

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