ISHS Acta Horticulturae 138: Postharvest Physiology and Storage, XXI IHC
CONTROLLED ATMOSPHERE STORAGE OF KIWIFRUIT: EFFECTS ON STORAGE LIFE AND FRUIT QUALITY |
| Authors: | J.E. Harman, B. McDonald |
| Abstract:
The effect of atmospheres containing high CO2 and low O2 on the firmness of kiwifruit (Actinidia chinensis Planch. cultivar "Hayward") during storage at O°C was studied. Atmospheres containing more than 4% CO2 in air (15–20% O2) reduced the softening of kiwifruit. This effect increased as the CO2 content of the atmosphere increased from 4% to 10%, but additional CO2 above 10% had no further effect on fruit firmness. However, fruit stored in atmospheres containing greater than 10% CO2 for more than 16 weeks developed abnormal texture, appearance and off-flavours. Similar, but less severe, symptoms appeared in fruit stored in 8% CO2 in air after 24 weeks cool-storage. Storage in low oxygen (1–3%) with 3–8% CO2 further retarded the rate of kiwifruit softening. Fruit stored under 5 or 8% CO2 + 2% O2, 5% CO2 + 1% O2 or 3% CO2 + 3% O2 for 24 weeks retained good texture, appearance and flavour after cool-storage. The combination of 1% CO2 + 1% O2 in the storage atmosphere resulted in fruit with poor consumer acceptability after storage. Contamination of the storage atmosphere by as little as 0.1 ppm ethylene reduced the effectiveness of controlled atmosphere storage in maintaining kiwifruit firmness at O°C. | |
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