MODIFIED ATMOSPHERE PACKAGING OF ‘HAYWARD’ KIWIFRUIT: COMPOSITION OF THE STORAGE ATMOSPHERE AND QUALITY CHANGES AT 10 AND 20°C

Freshly harvested ‘Hayward’ kiwifruit were placed in plastic trays and over-wrapped with 16 μm stretch film.
Packages were kept at 10 and 20°C for various periods of time.
Low C₂H₄ concentrations and favourable low O₂ and high CO₂ concentrations were developed inside the trays wrapped with the film.
The modified atmosphere developed in the wrapped trays kept at 20 and 10°C prolonged the shelf life of the fruit.
Fruit showed normal ripening and delayed softening at both temperatures.

V International Symposium on Kiwifruit

S. Kitsiou, E. Sfakiotakis

ethylene, flesh firmness, modified atmosphere packaging (MAP)

https://doi.org/10.17660/ActaHortic.2003.610.31