Articles
Anaerobic metabolism and controlled atmosphere storage of ‘Hayward’ kiwifruit
Article number
1431_21
Pages
159 – 168
Language
English
Abstract
Controlled atmosphere (CA) storage is used commercially to prolong the postharvest life of kiwifruit, although there is always the risk of turning the fruit anaerobic.
In this study, the effect of O2 and CO2 concentrations on the induction and re-metabolism of the anaerobic metabolites ethanol and acetaldehyde in Actinidia chinensis var. deliciosa ‘Hayward’ kiwifruit during 12 d at 0°C was investigated.
Production of ethanol and acetaldehyde was induced only when under 0.1% O2 or 20% CO2. The patterns of ethanol and acetaldehyde accumulation differed, both at low O2 and at high CO2. Under low O2, acetaldehyde reached a maximum after 2 d, whereas ethanol continued to increase for up to 12 d.
Under high CO2, both acetaldehyde and ethanol increased continuously up to 12 d.
The capacity to re-metabolise ethanol and acetaldehyde was affected by the degree of induction and the O2 and CO2 concentrations post-induction.
In addition, the effect of 0.1% O2 for 3 or 7 d after 4 weeks of a total 16 weeks of CA (2% O2/5% CO2) storage was investigated on ‘Hayward’ fruit softening.
While the application of anaerobic conditions mid-CA storage induced measurable amounts of both ethanol and acetaldehyde, there was no effect on fruit softening.
These findings suggest that at storage temperatures, over the timeframe investigated, ethanol and acetaldehyde are only induced by very low (0.1%) O2 or very high (20%) CO2 concentrations, well outside those atmospheres commonly used for CA. Also, ‘Hayward’ kiwifruit may withstand a short period of anaerobic metabolism mid-CA without negatively affecting fruit softening.
In this study, the effect of O2 and CO2 concentrations on the induction and re-metabolism of the anaerobic metabolites ethanol and acetaldehyde in Actinidia chinensis var. deliciosa ‘Hayward’ kiwifruit during 12 d at 0°C was investigated.
Production of ethanol and acetaldehyde was induced only when under 0.1% O2 or 20% CO2. The patterns of ethanol and acetaldehyde accumulation differed, both at low O2 and at high CO2. Under low O2, acetaldehyde reached a maximum after 2 d, whereas ethanol continued to increase for up to 12 d.
Under high CO2, both acetaldehyde and ethanol increased continuously up to 12 d.
The capacity to re-metabolise ethanol and acetaldehyde was affected by the degree of induction and the O2 and CO2 concentrations post-induction.
In addition, the effect of 0.1% O2 for 3 or 7 d after 4 weeks of a total 16 weeks of CA (2% O2/5% CO2) storage was investigated on ‘Hayward’ fruit softening.
While the application of anaerobic conditions mid-CA storage induced measurable amounts of both ethanol and acetaldehyde, there was no effect on fruit softening.
These findings suggest that at storage temperatures, over the timeframe investigated, ethanol and acetaldehyde are only induced by very low (0.1%) O2 or very high (20%) CO2 concentrations, well outside those atmospheres commonly used for CA. Also, ‘Hayward’ kiwifruit may withstand a short period of anaerobic metabolism mid-CA without negatively affecting fruit softening.
Publication
Authors
W. Huang, D. Billing, J. Burdon
Keywords
Actinidia, anaerobic metabolism, acetaldehyde, ethanol
Online Articles (78)