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Postharvest CO 2 and Ethylene Production and Quality Maintenance of Fresh‐Cut Kiwifruit Slices
Author(s) -
Agar I. T.,
Massantini R.,
HessPierce B.,
Kader A. A.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15058.x
Subject(s) - actinidia deliciosa , postharvest , ascorbic acid , citric acid , relative humidity , chemistry , ethylene , horticulture , shelf life , softening , modified atmosphere , flesh , cold storage , food science , botany , biology , biochemistry , mathematics , physics , statistics , catalysis , thermodynamics
The quality attributes and gas production of fresh‐cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C 2 H 4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh‐cut kiwifruit slices. Fresh‐cut kiwifruit slices had a shelf‐life of 9–12 days if treated with 1% CaCl 2 or 2% Ca lactate, and stored atO‐2°C and >90% relative humidity in an C 2 H 4 ‐free atmosphere of 2 to 4 kPa O 2 and/or 5to10kPaCO 2 .