Articles
THE EFFECT OF AIR STORAGE ON FRUIT FIRMNESS AND SENSORY QUALITY OF KIWIFRUIT CULTIVARS
Article number
444_93
Pages
607 – 612
Language
Abstract
The effect of air atmosphere, free from ethylene, on the firmness and the eating quality of Kiwifruit (Actinidia deliciosa A. Chev. cultivars Allison, Bruno, Hayward and Monty) during storage at 0°C, in a three season period (1988, 1989, and 1990) was studied.
An initial rapid softening during the first five weeks of storage was observed followed by a second prolonged phase during which fruit firmness declined more slowly especially in cv.
Hayward and Monty.
Hayward was the cultivar which maintained its flesh firmness even after 25 weeks of storage, followed by Monty.
Allison was the less storable.
After 9 weeks of storage when the fruit reached the proper maturity stage, they were evaluated for their sensory qualities by a laboratory panel using the preference test and the 7 point hedonic scale.
The cv.
Hayward was judged to be particularly acceptable, with significant difference, in all the examined quality attributes of taste, texture and color, during the 3-year experimental study.
Although the storage life of kiwifruit varied slightly from season to season the main factor limiting the storage life was the softening of the fruit.
Fruit in which flesh firmness measurements were between 3–8 lb (1.3–3.6 kg). gave the best sensory scores.
An initial rapid softening during the first five weeks of storage was observed followed by a second prolonged phase during which fruit firmness declined more slowly especially in cv.
Hayward and Monty.
Hayward was the cultivar which maintained its flesh firmness even after 25 weeks of storage, followed by Monty.
Allison was the less storable.
After 9 weeks of storage when the fruit reached the proper maturity stage, they were evaluated for their sensory qualities by a laboratory panel using the preference test and the 7 point hedonic scale.
The cv.
Hayward was judged to be particularly acceptable, with significant difference, in all the examined quality attributes of taste, texture and color, during the 3-year experimental study.
Although the storage life of kiwifruit varied slightly from season to season the main factor limiting the storage life was the softening of the fruit.
Fruit in which flesh firmness measurements were between 3–8 lb (1.3–3.6 kg). gave the best sensory scores.
Publication
Authors
P. Papadopoulou, H. Manolopoulou
Keywords
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