Changes of Actinidia Kolomikta Fruit Texture During Storage in Controlled Atmosphere Chambers

Paulauskienė, Aurelija; Pranckietis, Viktoras; Barčytė, Toma; Tarasevičienė, Živilė

doi:10.15544/rd.2015.027

Cited by 3 publications

(2 citation statements)

References 13 publications

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“…The greatest amount of ascorbic acid was observed in ʽLandėʼ fruit. Our previous studies indicate that fruit of this cultivar usually accumulate larger amounts of ascorbic acid (Paulauskienė et al, 2015). Delgado and Sun (2000I indicated that amount of ascorbic acid in frozen fruit is most influenced by pre-freezing operations and freezing process basely has no significant effect on vitamin loss.…”

Section: Resultsmentioning

confidence: 77%

Quality Evaluation of Hardy Kiwifruit (Actinidia Kolomikta) Using Non-Destructive and Holistic Research Methods

Paulauskienė¹,

Tarasevičienė²,

Šileikienė³

2020

Rural Development 2019

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Fresh hardy kiwifruit (Actinidia kolomikta (Maxim. & Rupr.) Maxim.) possible to store for only two weeks at 0-5°C, therefore in order to maintain longer, the fruit have to be processed. The purpose of the study was to determine the quality of the Actinidia kolomikta fruit using research methods that are faster and easier, i.e. bioelectric Vincent method and biocrystallization. Four cultivars of Actinidia kolomikta fruits -'Landė', 'Paukštės Šakarva', 'Laiba' and 'Lankė'were investigated. Fresh, frozen and freeze-dried fruit were analysed. The amount of dry matter was determined by drying the samples to constant mass at 105 ºC, ascorbic acid was determined by titration with 2,6-dichlorphenol-indophenol sodium salt dehydrate. The pH and redox potential were measured by 781 pH/Ion Meter, electrical conductivity was measured by conductometer. P value as combined parameter was calculated according to the formula. Biocrystallization studies were carried out with fresh, frozen and freeze-dried fruits of all cultivars. The images derived from the encoded by sort samples were characterised with respect to the visual strength of form expression and were described by 10 criteria, criteria were evaluated using a 5-point scale. Research results showed that the dry matter and ascorbic acid content of A. kolomikta fruit significantly depended on the cultivar. Dry matter content of frozen fruit decreased from 4 to 7%, but increased during freezedrying process by 6 to 7 times compare to the fresh fruit. Fruit processing methods increased pH, redox potential and P values. The lowest redox potential and P values were determined for fresh fruit, medium for freeze-dried and the highest for frozen fruit samples.

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Section: Resultsmentioning

confidence: 77%

Quality Evaluation of Hardy Kiwifruit (Actinidia Kolomikta) Using Non-Destructive and Holistic Research Methods

Paulauskienė¹,

Tarasevičienė²,

Šileikienė³

2020

Rural Development 2019

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“…(Leontowicz et al, 2016). In Lithuania, the cultivation of Actinidia kolomikta (Pranckietis et al, 2009;Česonienė et al, 2013;Paulauskienė et al, 2015) is developing intensively, while in Poland in recent years, the production of Actinidia arguta has been rapidly expanding (Kawecki, Bieniek, 2008;Latocha, 2008;2010;Bieniek, 2013). As results from the research and field experiments concerning morphological, physiological and phenological features in the conditions of growth, pollination, cultivation and storage of hardy kiwifruit carried out so far in Europe, this plant has good prospects for development (Cossio et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Assesment of climatic conditions for Actinidia arguta cultivation in north-eastern Poland

Bieniek

Dragańska

Pranckietis

2016

Zemdirbyste-Agriculture

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This study analysed the effects of weather conditions on the growth and yield of five cultivars of Actinidia arguta, also called hardy kiwifruit, kiwiberry cultivated during 2005-2014 in the Experimental Garden of the University of Warmia and Mazury in Olsztyn, north-eastern Poland. The following cultivars were studied: 'Figurnaja', 'Kijevskaja Gibrydnaja', 'Kijevskaja Krupnoplodnaja', 'Purpurovaja Sadovaja' and 'Sientiabrskaja'. For each cultivar, the following were determined: yielding and the beginning dates of the following phenophases: budswelling, flowering, fruit setting, fruit maturity and the plant growth stages. For the phenophases, the following values were calculated: mean daily temperature (°C), sum of effective temperatures (>5°C and >10°C) and sum of precipitation (mm). Individual phenophases of the analysed cultivars of hardy kiwifruit started in a given year almost on the same dates and demonstrated high year-on-year variety. The largest differences (in four weeks) between the extreme dates were recorded for the fruit maturity of the Actinidia arguta. The differences between the extreme dates of other phases averaged two weeks. Simulated data satisfying the assumptions of the assumed climate change scenarios (GISS model E) were used in order to obtain information about future climatic conditions in which kiwiberry could be cultivated in the region of north-eastern Poland. Using the weather generator WGENK, 300 probable variants of weather sequences were generated in annual periods, which made it possible to examine the probable diversity of future weather conditions. Comparative characteristics of climatic indicators determined on the basis of the data from the 2005-2014 years and the generated data demonstrated that the climatic conditions of the area of north-eastern Poland could be subject to significant change, particularly in thermal resources. Spring frosts, which in the future could be more intense and could emerge much later than now, continue to pose an element of risk related to Actinidia arguta cultivation.

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Effect of Controlled Atmosphere Storage Conditions on the Chemical Composition of Super Hardy Kiwifruit

et al. 2020

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Super hardy kiwifruit [Actinidia kolomikta (Maxim. & Rupr.) Maxim.] accumulate large amounts of biologically active compounds, but it is possible to store ripe fruit for a very short time, only 2 weeks at 0–5 °C. Therefore, it is necessary to determine optimal storage conditions to prolong fruit storage time. The aim of this research was to analyse changes in the basic chemical composition of fruit during ripening in controlled atmosphere chambers. Fruit was stored for 6 weeks at a constant temperature (0 °C) and humidity (90%) in different air compositions (No. 1—21% O2, 78% N2; No. 2—0.5% O2, 98.5% N2, 1% CO2; No. 3—1.5% O2, 95.5% N2, 3% CO2; No. 4—2% O2, 93% N2, 5% CO2). The chemical composition of the fruit was determined at harvest, after 2, 4 and 6 weeks of storage. Dry matter, soluble solids, ascorbic acid, total chlorophyll and carotenoid contents were analysed. The greatest increase in the contents of dry matter and soluble solids after 6 weeks of storage was found in the chamber where O2 was 2% and CO2 was 5%. The ascorbic acid content decreased during the fruit ripening process regardless of the air composition. Most of the ascorbic acid remained in fruit stored in the chamber with 1.5% O2 and 3% CO2. The concentration of total chlorophyll and total carotenoids in the fruit increased as development progressed. The different air parameters in the storage chambers had different effects on the synthesis of pigments in fruit, but the content of pigments increased most in fruit stored in the chamber with atmospheric parameters 0.5% O2 + 1% CO2.

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Changes of Actinidia Kolomikta Fruit Texture During Storage in Controlled Atmosphere Chambers

Cited by 3 publications

References 13 publications

Quality Evaluation of Hardy Kiwifruit (Actinidia Kolomikta) Using Non-Destructive and Holistic Research Methods

Quality Evaluation of Hardy Kiwifruit (Actinidia Kolomikta) Using Non-Destructive and Holistic Research Methods

Assesment of climatic conditions for Actinidia arguta cultivation in north-eastern Poland

Effect of Controlled Atmosphere Storage Conditions on the Chemical Composition of Super Hardy Kiwifruit

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