Kiwifruit size influences softening rate during storage | Zendy

Carlos H. Crisosto | Zendy; David Garner | Zendy; Katia Sáez | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Kiwifruit size influences softening rate during storage

Author(s) -

Carlos H. Crisosto,

David Garner,

Katia Sáez

Publication year - 1999

Publication title -

california agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.472

H-Index - 25

eISSN - 2160-8091

pISSN - 0008-0845

DOI - 10.3733/ca.v053n04p29

Subject(s) - softening , actinidia deliciosa , controlled atmosphere , bin , horticulture , chemistry , ethylene , carbon dioxide , botany , materials science , biology , mathematics , composite material , biochemistry , organic chemistry , algorithm , catalysis

Large (~101 grams), medium (~93 grams) and small (~81 grams) 'Hayward' kiwifruits were stored in either ethylene-free air or in a controlled atmosphere (CA) of 5% carbon dioxide (CO2) and 2% oxygen (O2) at 32°F for 16 weeks. Under both storage conditions, large fruit had a slower rate of softening than smaller fruit. Air-stored kiwi-fruit softened approximately 2.6 times faster than CA-stored fruit. Under air conditions, large, medium and small kiwifruit reached 5.0 lbf (the minimum pounds firmness required for packaging with minimal bruising) by 12, 10 and 8 weeks, respectively, while those stored under CA conditions softened to 5.0 lbf by 49, 30 and 20 weeks, Understanding the relationship between fruit size and the rate of softening under air and CA conditions will help cold storage managers safely monitor kiwifruit softening during bin storage

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research