ISHS Acta Horticulturae 444: III International Symposium on Kiwifruit
FREEZING POINT ESTIMATION OF KIWIFRUIT |
| Authors: | G.D. Nanos, A. Fourtouni, E. Kaltsoula, E.M. Sfakiotakis |
| Abstract:
Freeze damage of kiwifruit at temperatures close to 0°C is not easily recognized and the fruit does not show any clear symptoms except of a "wet" dark green appearance of the flesh which appears in different areas (seed or white core area). We followed the exotherm produced from the fruit using microthermometers put in the flesh as a very accurate way to find the freezing temperature of each fruit. A waterbath was used to decrease the temperature at a rate of 2°C/hr and increase it 4°C/hr after keeping the fruit at the lowest temperature for an hour. We did not find a clear relationship between soluble solids content of the fruit and freezing temperature. Immature or mature freshly harvested fruit froze at temperatures below -1.7°C, while stored fruit at 0°C for almost 3 months froze at temperatures below -2.4°C. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
