ISHS Acta Horticulturae 398: Postharvest Physiology of Fruits
PHYSIOLOGICAL CHANGES IN KIWIFRUIT DURING A CURING PERIOD AND INCIDENCE OF B. CINEREA DURING STORAGE. |
| Authors: | S. Bautista-Baños, P.G. Long, S. Ganeshanandam |
| Keywords: | Kiwifruit, Actinidia deliciosa, Botrytis cinerea, Curing, Stem-end rot |
| Abstract:
Stem-end rot caused by the fungus Botrytis cinerea is the most important disease of stored kiwifruit (Actinidia deliciosa) in New Zealand. In this study, stem scars of harvested fruit were inoculated with B. cinerea and held for a pre-coolstorage curing period at 90–100% RH and temperatures of 0°C, 10°C, 20°C or 30°C. Curing periods were for 2, 4 or 6 days. Fruit samples were tested for ethylene production (μl·kg-1·h-1), rate of respiration (cm3·CO2·kg-1·h-1), weight loss (%) and firmness (kg/1) during curing. Percentage of infected fruit were evaluated after 12 weeks coolstorage at 0°C. Ethylene production, rate of respiration and weight loss increased with an increase in curing period at each temperature with the exception of fruit held for 4 days at 0°C. Conversely, firmness decreased as the curing period was extended. The percentage of fruit infected was less at 10°C than at 20°C or 30°C. | |
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