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Kiwifruit has a short storage life and encounters severe disorders during maintenance mainly as a result of its climacteric behavior. The role of calcium and heat treatment in delaying degenerative processes during storage has been revealed. This study investigated the effects of hot water combined with calcium (Ca) dips on the quality of kiwifruit ( Actinidia deliciosa  cv. Hayward). Whole fruits were treated with hot water for 5, 10, and 15 minutes at 47 °C, therefore dipped in CaCl 2  solution (2% w/v) and stored at 0 °C for up to 120 days. During storage, fruit were sampled at 0, 30, 60, 90, and 120 days for postharvest quality evaluation. Postharvest evaluations included chromatic parameters (L*, a*, b*, hue, and chroma), firmness, and physiological parameters [phenolic content and polyphenol oxidase (PPO)]. Heating combined with Ca dips significantly reduced PPO activity. The results showed that mild heat treatments in combination with CaCl 2  maintained chromatic parameters for kiwifruits compared with control and hot water or CaCl 2  treatments solely. In addition, the levels of total phenolic compounds remained significantly higher for hot water combined with CaCl 2 -treated fruit as compared with control or untreated fruits. According to the results, hot water treatments had a significant firming effect, whereas CaCl 2  dips solely had less effect on chromatic parameters. However, the influence of hot water treatments was dependent on application time with (treatment that showed significant results) showing significant improved kiwifruit postharvest qualities. Overall, with this simple and non-contaminant technology, after long-term storage, quality of kiwifruit could be even greater than in recently harvested fruits.

hortscience

Hot Water Combined with Calcium Treatment Improves Physical and Physicochemical Attributes of Kiwifruit (Actinidia deliciosa cv. Hayward) during Storage