MODIFIED ATMOSPHERE STORAGE OF HAYWARD KIWIFRUIT

The control of equilibrium concentration of respiratory gases in fruits packaged in a polymeric film may have an additive effect in extending their postharvest life, by delaying the ripening and senescence process.
Hayward kiwifruits were seal-packaged inside low and medium density polyethylene (PE) bags of different thickness and known permeability to oxygen and carbon dioxide.
Packaged and control fruits were stored at 0°C and 90% RH. The effect of packaging on the modification of the atmosphere inside PE bags as well as on various physical, chemical and sensory properties was monitored with time.

The atmosphere inside PE sachets varied from 3 to 10% O₂ and 4 to 12% CO₂ depending on the film packaging.
Modified atmosphere storage using PE films reduced weight loss, decay and flesh softening; fruit stored under MA maintained after 6 months, a high dessert quality preserving texture, taste and flavor.
High level of storage CO₂ combined with absence of ethylene favors firmness maintenance and limit fungous losses while high level of O₂ concentration favors the kiwifruits dessert quality.

III International Symposium on Kiwifruit

H. Manolopoulou, G. Lambrinos, H. Assimaki

https://doi.org/10.17660/ActaHortic.1997.444.95