Actinidia (Mini Kiwi) Fruit Quality in Relation to Summer Cutting

Figiel-Kroczyńska, Monika; Ochmian, Ireneusz; Lachowicz, Sabina; Krupa-Małkiewicz, Marcelina; Wróbel, Jacek; Gamrat, Renata

doi:10.20944/preprints202104.0582.v1

2021

DOI: 10.20944/preprints202104.0582.v1

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Actinidia (Mini Kiwi) Fruit Quality in Relation to Summer Cutting

Monika Figiel-Kroczyńska¹,

Ireneusz Ochmian²,

Sabina Lachowicz³

et al.

Abstract: Recently, there has been a trend towards healthy food. Consumers are looking for products that have health-promoting properties in addition to their taste. Actinidia fruit, apart from being tasty, contains valuable nutrients. They are high in vitamin C, polyphenols, and pectins and low in calories. These pro-health properties allow kiwiberry fruit to qualify in the group of so-called superfoods. All tested cultivars belong to two species of Actinidia, well tolerating conditions of moderate climate with negativ… Show more

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Cited by 7 publications

References 35 publications

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Evaluation of Storage Quality of Hardy Kiwifruit (Actinidia arguta): Effect of 1-MCP and Maturity Stage

2022

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Hardy kiwifruit fits into consumer expectations, especially in terms of taste and nutritional value. The main reason for the loss of quality is that the fruit softens too quickly, but storage at low temperatures (0–1 °C) is not effective enough in maintaining high fruit quality. Two cultivars were evaluated for storage quality, i.e., ‘Geneva’ and ‘Ananasnaya’. Minikiwi were harvested at two stages of maturity. The fruit were treated with 1-methylcyclopropene at a concentration of 0.65 µL/L and then stored under common cold storage, ULO, and CA conditions. Fruit evaluation was carried out for 12 weeks, and firmness, soluble solids content, and titratable acidity were evaluated. Post-harvest treatments, as well as the conditions under which the fruit is stored, determine its quality after storage. The application of 1-MCP decisively inhibits the softening of mini kiwi even under normal atmospheric conditions.

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Evaluation of Storage Quality of Hardy Kiwifruit (Actinidia arguta): Effect of 1-MCP and Maturity Stage

2022

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Variation in Fruit and Seed Morphology of Selected Biotypes and Cultivars of Elaeagnus multiflora Thunb. in North-Eastern Europe

Bieniek

Bielska

2023

Agriculture

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Elaeagnus multiflora Thunb., also known as “cherry silverberry”, “cherry elaeagnus”, and “goumi” has been used for a long time in traditional Chinese medicine as a phytosterol-rich plant. Today, the fruits of this species are also becoming more popular as a “superfood” in Europe, but the cultivation of these plants is not yet carried out on a large commercial scale. The aim of this study was to evaluate the yield and morphological quality of the fruit of nine E. multiflora biotypes and two cultivars, ‘Jahidka’ and ‘Sweet Scarlet’, to determine their suitability for cultivation in the climatic conditions of Poland. The lowest yields (an average of 0.49 kg per bush) were recorded in 2021. In this year, the fruits of the biotypes and cultivars were distinguished by the highest mean fruit weight, fruit-to-seed weight ratio, and total soluble solids content. Our research shows that due to the greatest weight of fruits, cultivar ‘Jahidka’ and the biotype B11 can be recommended for cultivation in north-eastern Poland. Biotype B11 was distinguished by the highest yield (an average of 4.02 kg per bush). The smallest share of stone in relation to the weight of the fruit was shown for the cultivars ‘Jahidka’, and biotype B4.

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Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage

Krupa

Tomala

2021

Agronomy

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The rapid increase in the production of hardy kiwi fruit (A. arguta) since the beginning of the 21st century has required the development of new cultivation technologies and postharvest handling procedures in order to extend the supply and transport of the fruit to distant markets. Fruit storage focuses on the inhibition of ripening processes regulated by ethylene activity or respiration. Both of these are effectively regulated by appropriate concentrations of O2 and CO2 in the atmosphere surrounding the fruit. In this study, the effect of the concentration of both gases in the cold room on the physico-chemical indices of fruit quality, i.e., mass loss, firmness, soluble solids and monosaccharides content, titratable acidity and acid content, and color of the peel was evaluated. Studies have shown that high CO2 concentrations inhibit ripening processes more effectively than low O2 concentrations. Softening of berries as well as an increase in soluble solid contents was recorded during the first 4 weeks of storage in the fruit. However, the increase in monosaccharides was fairly stable throughout the study period. The increase in soluble solids content as well as the loss of acidity were more strongly determined by CO2 than O2, although the acid content in a 10% CO2 atmosphere did not change. Additionally, the fruits were greener after storage in 10% CO2, but the weakness was skin dulling and darkening. The results indicate that the use of high CO2 concentrations (5–10%) effectively inhibits ripening processes in fruit. After 12 weeks of storage, the fruit was still not suitable for direct consumption, which suggests that the storage period can be extended further.

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Actinidia (Mini Kiwi) Fruit Quality in Relation to Summer Cutting

Cited by 7 publications

References 35 publications

Evaluation of Storage Quality of Hardy Kiwifruit (Actinidia arguta): Effect of 1-MCP and Maturity Stage

Evaluation of Storage Quality of Hardy Kiwifruit (Actinidia arguta): Effect of 1-MCP and Maturity Stage

Variation in Fruit and Seed Morphology of Selected Biotypes and Cultivars of Elaeagnus multiflora Thunb. in North-Eastern Europe

Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage

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