Articles
Exploring the effects of low pressure to extend the storage life of ‘Mega Kiwi’
Article number
1456_22
Pages
171 – 178
Language
English
Abstract
Various atmospheric modification technologies are used in the postharvest supply chain to maintain the at-harvest fruit quality and condition throughout extended storage periods.
Technologies typically used for kiwifruit (Actinidia chinensis) storage include modified atmosphere (MA) and controlled atmosphere (CA). By altering the concentrations of oxygen (O2) and carbon dioxide (CO2) in the environments where perishables are stored, the mechanisms of ripening and senescence are hindered, which can extend their storage potential.
Another atmospheric modifying technology that has demonstrated success in extending the storage life of kiwifruit is low pressure storage (LPS; i.e., hypobaric). Unlike MA or CA, LPS can rapidly establish a fully saturated air (100% relative humidity) and ultra-low O2 (ULO) environment within hours, which can mitigate various biotic and abiotic stresses (e.g., decay and dehydration) and reduce weight loss by over 65% on average.
Further, the LPS environment can significantly alter the physiology of the perishable via respiration rate reduction and ripening inhibition.
Studies on recently released kiwifruit cultivars, known for their shortened storage durations, relative to ‘Hayward,’ demonstrated successful long-term storage potential under LPS conditions.
One cultivar which exhibits shortened storage duration is ‘Mega Kiwi’. In the present study, ‘Mega Kiwi’ respiration rates were reduced by 63% during LP storage, on average.
Additionally, ‘Mega Kiwi’ flesh firmness (FF) and SSC was better maintained under LPS conditions versus regular atmosphere (RA) controls.
After 113 days of storage, approximately twice the normal storage duration, FF was 161% firmer in LP versus RA and starch solubilization was better inhibited under LP conditions.
Both features highlighting the technology’s ability to inhibit ripening.
After LP storage and an additional shelf life period (+7d at 0°C), kiwifruit ripened uniformly and normally.
Atmospheric modification via LPS offers a unique opportunity to extend the postharvest life of highly perishable specialty crops, such as new kiwifruit genetics, by reducing their respiration rate, inhibiting ripening, suppressing decay, mitigating weight loss and maintaining at-harvest quality.
Technologies typically used for kiwifruit (Actinidia chinensis) storage include modified atmosphere (MA) and controlled atmosphere (CA). By altering the concentrations of oxygen (O2) and carbon dioxide (CO2) in the environments where perishables are stored, the mechanisms of ripening and senescence are hindered, which can extend their storage potential.
Another atmospheric modifying technology that has demonstrated success in extending the storage life of kiwifruit is low pressure storage (LPS; i.e., hypobaric). Unlike MA or CA, LPS can rapidly establish a fully saturated air (100% relative humidity) and ultra-low O2 (ULO) environment within hours, which can mitigate various biotic and abiotic stresses (e.g., decay and dehydration) and reduce weight loss by over 65% on average.
Further, the LPS environment can significantly alter the physiology of the perishable via respiration rate reduction and ripening inhibition.
Studies on recently released kiwifruit cultivars, known for their shortened storage durations, relative to ‘Hayward,’ demonstrated successful long-term storage potential under LPS conditions.
One cultivar which exhibits shortened storage duration is ‘Mega Kiwi’. In the present study, ‘Mega Kiwi’ respiration rates were reduced by 63% during LP storage, on average.
Additionally, ‘Mega Kiwi’ flesh firmness (FF) and SSC was better maintained under LPS conditions versus regular atmosphere (RA) controls.
After 113 days of storage, approximately twice the normal storage duration, FF was 161% firmer in LP versus RA and starch solubilization was better inhibited under LP conditions.
Both features highlighting the technology’s ability to inhibit ripening.
After LP storage and an additional shelf life period (+7d at 0°C), kiwifruit ripened uniformly and normally.
Atmospheric modification via LPS offers a unique opportunity to extend the postharvest life of highly perishable specialty crops, such as new kiwifruit genetics, by reducing their respiration rate, inhibiting ripening, suppressing decay, mitigating weight loss and maintaining at-harvest quality.
Authors
J. Pott, B. Anthony
Keywords
hypobaric, controlled atmosphere, partial pressure, physiology, storage, kiwi, fruit quality
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