ISHS Acta Horticulturae 444: III International Symposium on Kiwifruit
INFLUENCE OF HARVEST TIME AND TEMPERATURE ON FRUIT QUALITY AND STORAGE OF KIWIFRUIT (CV HAYWARD) |
| Authors: | G. Costa, R. Quadretti, A. Succi, M. Morigi |
| Keywords: | Fruit fresh and dry weight, soluble solids, flesh firmness, starch, sugars and organic acids |
| Abstract:
Storage life and flavor are related to fruit traits at harvest. Soluble solids content (SSC), used worldwide as harvest index, is strictly dependent on the temperature during the last phases of fruit growth. The aim of this investigation was to evaluate the quality and the characteristics of fruits harvested 15 and 30 days before schedule and exposed in postharvest to alternating periods of cold and warm temperature ("c-w treatment"). Fruit weight, SSC, flesh firmness (FF), reducing sugars, starch and organic acids were monitored from harvest to the end of storage. Fruit fresh weight and flesh firmness showed the most important differences according to harvest date and temperature treatment: fruit weight slightly increased at the last harvest and the fruits harvested earliest were softer at the end of storage than those harvested later and, for each harvest date, "c-w treated" fruits had lower values than respective controls. | |
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