Premium
The effects of fruit maturation, delayed storage and ethylene treatment on the incidence of low‐temperature breakdown of ‘Hayward’ kiwifruit
Author(s) -
Koutsoflini Alexia,
Gerasopoulos Dimitrios,
Vasilakakis Miltiadis
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5776
Subject(s) - postharvest , ripening , ethylene , horticulture , cold storage , shelf life , chemistry , biology , botany , food science , biochemistry , catalysis
BACKGROUND: Low‐temperature breakdown (LTB), a disorder inducing quality loss, during and after cold storage of ‘Hayward’ kiwifruit was investigated. Harvested kiwifruits during fruit maturation or after delayed storage (DS) at 20 °C for 0, 1, 2, 3 and 4 weeks and 1 µL L −1 ethylene treatment for 24 h were stored at − 0.5 °C for 24 weeks and additional ripening at 20 °C for 5 days. Fruit quality indices and LTB incidence and severity were determined before and after treatments. RESULTS: Harvested fruits ripened during maturation, DS and after ethylene treatment. After storage and shelf life, fruits of all treatments were at complete ripening stage. LTB incidence of early harvested fruits was high, while that of fruits of the mid (third) and late harvests was low. Fruits of the third harvest date showed progressively increased LTB incidence with increasing duration of DS to as high as 95–100% after 4 weeks. Ethylene‐treated fruits showed a comparable increase in LTB to that corresponding to 2–3 weeks of DS. CONCLUSION: In contrast to fruit maturation, postharvest (after harvest and before storage) DS at non‐chilling temperature and ethylene treatment advanced the ripening of ‘Hayward’ kiwifruit and resulted in increased LTB incidence. Copyright © 2012 Society of Chemical Industry