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Brushing of 'Hayward' kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A. R. Ferguson var. deliciosa) to remove trichomes reduced their marketable life. Fruit were brushed with polypropylene brushes having bristles of 0.60, 0.50, 0.30, and 0.25 mm in diameter. The two smallest-diameter bristles removed about 0.1 g of trichomes per fruit. The larger diameter bristles removed 12% more material, including some surface tissue particles. Brushing accelerated ripening during subsequent storage of fruit for 4 days at 4C as indicated by increases in ethylene production and soluble solid concentration and a decrease in firmness. The larger the bristle diameter, the greater the acceleration of ripening. The largest diameter did not accelerate ripening as much as 0.50-mm bristles due to the lower resistance to bending (0.85 N and 2 N for 0.60- and 0.50-mm bristles, respectively) and their greater length. Small surface wounds, visible under the microscope, may have caused the higher ethylene evolution and the consequent ripening response. 1990). Removing trichomes could produce small wounds that would stimulate ethylene production and trigger ripening. We investi- gated the effects of simulated brushing of kiwifruit with commercial brushes on ethyl- ene evolution, soluble solids concentration (SSC), weight loss, and whole-fruit firmness changes.

Ripening of Kiwifruit following Simulated Brushing with Commercial Brushes