Articles
THE EFFECT OF CONTROLLED ATMOSPHERE AND ULTRA LOW OXYGEN ON STORAGE ABILITY AND QUALITY OF ‘HAYWARD’ KIWIFRUIT
Article number
444_94
Pages
613 – 618
Language
Abstract
The effect of controlled atmosphere (CA) and ultra low oxygen (ULO) on quality and storage life of kiwifruit was investigated.
On removal from storage, fruit of CA (2% O2 + 5% CO2) had the highest firmness followed by ULO (1% O2 + 1% CO2, 0.7% O2 + 0.7% CO2) and air.
Firmness of air-stored fruit decreased faster during the first 60 days storage than in the remaining period.
This effect was reduced in CA and ULO treatments.
Core firmness of unripe fruit was higher than their flesh firmness.
When firmness was about 1 kgf, core and flesh presented similar values.
After 9 days shelf life at 20°C, only 2% O2 + 5% CO2 and air-stored fruit were eaten-ripe.
Soluble solids content (SSC) and maturity index increased markedly during the first 60 days storage and remained almost constant thereafter in all treatments.
Flesh degreening was lower in CA and ULO than in airstorage.
Most of the weight loss occurred during the first 60 days storage.
Till 120 days storage, weight loss was lower in 1% O2 + 1% CO2 than in the other treatments, while in the end of the storage period the lowest values were in 2% O2 + 5% CO2. The 0.7% O2 + 0.7% CO2 treatment had the highest accumulation of ethanol and acetaldehyde.
On removal from storage, fruit of CA (2% O2 + 5% CO2) had the highest firmness followed by ULO (1% O2 + 1% CO2, 0.7% O2 + 0.7% CO2) and air.
Firmness of air-stored fruit decreased faster during the first 60 days storage than in the remaining period.
This effect was reduced in CA and ULO treatments.
Core firmness of unripe fruit was higher than their flesh firmness.
When firmness was about 1 kgf, core and flesh presented similar values.
After 9 days shelf life at 20°C, only 2% O2 + 5% CO2 and air-stored fruit were eaten-ripe.
Soluble solids content (SSC) and maturity index increased markedly during the first 60 days storage and remained almost constant thereafter in all treatments.
Flesh degreening was lower in CA and ULO than in airstorage.
Most of the weight loss occurred during the first 60 days storage.
Till 120 days storage, weight loss was lower in 1% O2 + 1% CO2 than in the other treatments, while in the end of the storage period the lowest values were in 2% O2 + 5% CO2. The 0.7% O2 + 0.7% CO2 treatment had the highest accumulation of ethanol and acetaldehyde.
Publication
Authors
M.D.C. Antunes, E.M. Sfakiotakis
Keywords
soluble solids content, firmness, weight loss, maturity index, ethanol, acetaldehyde
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