ISHS Acta Horticulturae 379: International Symposium on Quality of Fruit and Vegetables: Influence of Pre- and Post- Harvest Factors and Technology
EFFECT OF DIFFERENT LIGHT INTENSITY ON QUALITY AND STORAGE LIFE OF KIWIFRUIT |
| Authors: | E. Antognozzi, M. Boco, F. Famiani, A. Palliotti, A. Tombesi |
| Abstract:
The qualitative characteristics of kiwifruits at harvest time and the evolution of these characteristics during cool storage were investigated on fruits developed in the outer and inner zones of the canopy and on fruits artificially shaded. Shading was done from 8 weeks after full bloom to harvest, with nets and aluminium foil. The coverings, made with one or two nets and with aluminium foil, caused a reduction in the light intensity intercepted by the fruits by about 66%, 84% and 100%, respectively, with respect to the uncovered outer fruits. The covering treatments did not significantly influence the fruit weight, which was dependent on the position of the fruits in the canopy (internal or external), whereas they produced a great effect on the chlorophyll content in the outer pericarp of the fruits. The lower light intensity intercepted by the outer fruit covered with one or two nets and by the inner fruits caused a decrease in the chlorophyll content at harvest, time by about 30–54% in comparison to uncovered fruit developed in the external zones of the canopy. A great reduction in the chlorophyll content was observed when the fruits were covered with aluminium foil, independent of the position of the fruits in the canopy. At harvest, along with the reduction in light intensity, in general, decreasing values of soluble solids, flesh firmness and percentage of dry matter were observed, but significant differences were only found in fruits covered with aluminium foil. After 18 weeks of storage, only the outer fruits developed at high light intensity and those covered with nets showed a good quality, with optimum values of soluble solids and flesh firmness, higher than 14° Brix and 10 N, respectively, proving their suitability to storage. Inner fruits and those covered with aluminium foil, at the end of storage, showed the lowest values of flesh firmness and chlorophyll and soluble solids contents, therefore they cannot be stored for a long period. During storage, all the fruits showed a reduction in weight; however, only fruits covered with aluminium foil had weight losses higher than 5% due to their greater loss of water. | |
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