Articles
POSTHARVEST DISEASE AND STORAGE LIFE OF KIWIFRUITS
Article number
157_40
Pages
295 – 302
Language
Abstract
The goal of storing and marketing high quality kiwifruits (Actinidia chinensis Planchon) for a 6-month period has not yet been achieved in California.
Several interrelated factors severely shorten storage life.
These include the fruit’s sensitivity to very low concentrations of ethylene (i.e.<30 parts per 1,000 million); the tendency of fruit to ripen at O°C; and susceptibility to postharvest pathogens.
Successful storage for 6 months will likely involve the reduction of disease pressure by fungicides before and after harvest combined with an extension of the period of fruit resistance by use of controlled atmosphere storage.
Several interrelated factors severely shorten storage life.
These include the fruit’s sensitivity to very low concentrations of ethylene (i.e.<30 parts per 1,000 million); the tendency of fruit to ripen at O°C; and susceptibility to postharvest pathogens.
Successful storage for 6 months will likely involve the reduction of disease pressure by fungicides before and after harvest combined with an extension of the period of fruit resistance by use of controlled atmosphere storage.
Publication
Authors
N.F. Sommer, J.E. Suadi
Keywords
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