ISHS Acta Horticulturae 498: IV International Symposium on Kiwifruit
LOW TEMPERATURE STORAGE ENHANCES SUBSEQUENT SOFTENING OF KIWIFRUIT AT HIGH TEMPERATURE |
| Authors: | J.P. Zoffoli, G.F. Gil, C.H. Crisosto |
| Keywords: | Kiwifruit, softening, ripening, quality |
| Abstract:
The effect of low temperature storage on ripening capacity of kiwifruit was studied on fruit from four different orchards in the Curicó area of Chile. The fruit was stored at 0°C for 0, 10, 25 and 35 days and ripened for 10 days at 20°C in an atmosphere free of ethylene. Fruit firmness was assessed at the end of the ripening period and ethylene production quantified after 5 and 10 days of ripening. Fruit harvested and ripened without a period of 0°C storage did not soften at 20°C but a pattern of softening was obtained in all orchards with increased days of storage at low temperature. The average rate of softening was 0.67, 1.65 and 2.27 Newtons day-1 at 20°C after a period of 10, 25 and 35 days of storage at 0°C respectively. The ethylene production rate was low through 35 days of storage, after which it increased to between 1.1 and 28 μL Kg-1 hr-1. | |
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