Articles
DETERMINATION OF HARVEST PERIOD OF CHILEAN KIWIFRUIT IN RELATION TO FRUIT QUALITY AND TEMPERATURE DURING MATURATION
Article number
498_28
Pages
247 – 254
Language
Abstract
The harvest period (optimum and minimum maturity stages) of thirteen Chilean kiwifruit orchards was determined following the development of harvest soluble solids (HSS), final soluble solids after forced ripening with Ethephon or storage (FSS), firmness and acidity of fruits on the vine from 90 to 170 days after full bloom (DAB). A period of harvest (harvest window) was obtained for each orchard with the lowest value of HSS characterised by the inflexion point of the exponential curve of soluble solids accumulation and the upper limit of HSS was defined as the value that allowed maximum value of soluble solids to be attained in ripe fruit (FSS). A single given value of HSS was not useful to predict FSS in all cases.
Shelf life of fruit harvested with the highest level of soluble solids was two times longer than that of fruit harvested with the lowest level.
An exponential relationship (R2=0.87) existed between accumulated degree hours below 10°C and soluble solids concentration during maturation; the concentration of SS increased rapidly after 150 degree hours at temperature below 10°C.
Shelf life of fruit harvested with the highest level of soluble solids was two times longer than that of fruit harvested with the lowest level.
An exponential relationship (R2=0.87) existed between accumulated degree hours below 10°C and soluble solids concentration during maturation; the concentration of SS increased rapidly after 150 degree hours at temperature below 10°C.
Publication
Authors
J.P. Zoffoli, G.F. Gil, C.H. Crisosto
Keywords
ripening, soluble solids, maturity, firmness, acidity
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