Articles
Effects of cold storage temperatures on postharvest quality of South African golden kiwifruit
Article number
1332_43
Pages
329 – 334
Language
English
Abstract
The study was conducted to investigate the effects of cold storage temperatures on the quality of kiwifruit harvested over different maturity stages.
Two golden kiwifruit cultivars (Y368 and Soreli) were harvested from Richmond (KwaZulu Natal, South Africa). The fruits were separated into early, mid, and late harvested kiwifruits.
Fruits were stored in cold storage at 0 and 2°C for 2 months and after storage, fruits were left to ambient condition (22-25°C) for 7 days for shelf-life study.
The experimental design used in the study was a completely randomised design (CRD). Fruits were sampled at harvest, after cold storage, and end of shelf life for soluble solids content (SSC), dry matter (DM), and firmness parameters.
The results showed that temperature had a significant effect on all maturity quality parameters such as SSC, DM, and firmness.
Early harvested were separated using the 6.2 °Brix minimum threshold and fruit early harvested fruits showed signs of shivering, softening, and had poor postharvest performance, and were sensitive to chilling injury.
Mid-harvested fruits with SSC at 6-7 °Brix had a good postharvest performance and maintain firmness at the end of storage and shelf life.
Fruits from 0°C had a better postharvest performance compared to 2°C. Late harvested fruits were less firm compared to early and mid-harvest.
These findings can suggest that the quality of kiwifruit and its performance during shelf life is affected by the different harvest maturity.
The relationship between harvest maturity, cold storage temperatures, and postharvest performance is discussed for better understanding.
Two golden kiwifruit cultivars (Y368 and Soreli) were harvested from Richmond (KwaZulu Natal, South Africa). The fruits were separated into early, mid, and late harvested kiwifruits.
Fruits were stored in cold storage at 0 and 2°C for 2 months and after storage, fruits were left to ambient condition (22-25°C) for 7 days for shelf-life study.
The experimental design used in the study was a completely randomised design (CRD). Fruits were sampled at harvest, after cold storage, and end of shelf life for soluble solids content (SSC), dry matter (DM), and firmness parameters.
The results showed that temperature had a significant effect on all maturity quality parameters such as SSC, DM, and firmness.
Early harvested were separated using the 6.2 °Brix minimum threshold and fruit early harvested fruits showed signs of shivering, softening, and had poor postharvest performance, and were sensitive to chilling injury.
Mid-harvested fruits with SSC at 6-7 °Brix had a good postharvest performance and maintain firmness at the end of storage and shelf life.
Fruits from 0°C had a better postharvest performance compared to 2°C. Late harvested fruits were less firm compared to early and mid-harvest.
These findings can suggest that the quality of kiwifruit and its performance during shelf life is affected by the different harvest maturity.
The relationship between harvest maturity, cold storage temperatures, and postharvest performance is discussed for better understanding.
Publication
Authors
N. Mahlaba, S.Z. Tesfay, M. Dodd, L.S. Magwaza, A. Mditshwa, N.Z. Ngobese
Keywords
kiwifruits, cold storage, maturity, quality, shelf life
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