Controlled atmosphere storage of kiwifruit. Effect on fruit quality and composition

Use of Controlled Atmospheres to Maintain Postharvest Quality and Improve Storage Stability of a Novel Red-Fleshed Kiwifruit (Actinidiachinensis Planch.var.rufopulpa[C.F. Liang et R.H. Huang] C.F. Liang et A.R. Ferguson)

“…; Krupa et al . ) and CA storage (McDonald and Harman ; Harman and McDonald ; Hertog et al . ) could effectively prolong the storage period of kiwifruit by controlling its respiration rate and metabolism.…”

“…Furthermore, these two physical methods are safer to humans than chemical treatments. The existing literature on kiwifruit storage focused on common green‐fleshed varieties like “Hayward” and “Qinmei.” Harman and McDonald () found that kiwifruit ( Actinidia deliciosa ) stored in 5% CO 2 and 2% O 2 , or 3% CO 2 and 3% O 2 for 24 weeks retained a firm texture, good appearance and flavor. Low O 2 (2–3%) with 3–5% CO 2 further delayed the rate of kiwifruit ( Actinidiachinensis Planch.)…”

Relationships between sensory properties and chemical composition of kiwifruit (Actinidia deliciosa)

“…With increasing maturity, citrate, total acids and soluble sugars in eating ripe fruit increase (MacRae et a1 1989a). The flavour and fruit composition are also affected by storage conditions (Harman and MacDonald 1989;MacRae et a1 1989bMacRae et a1 , 1990. Volatiles identified in kiwifruit are commonly found in other fruit, and there do not appear to be any character impact flavour compounds.…”

Effects of postharvest treatment on the sensory qualities of kiwifruit harvested at different maturities

“…Kiwifruit flavour and acceptability have also been shown to be affected by the firmness of the fruit at consumption (Stec et a1 1989), therefore fruit firmness must be taken into account when investigating the effect of treatment on sensory qualities. There have been conflicting findings on the effect of ethylene on sensory qualities of kiwifruit (Itoo and Hashinaga 1985;Lallu et a / 1989), and Harman and MacDonald (1989) found variations in sensory quality with the use of different controlled atmosphere conditions during storage. Some preharvest treatments have also been shown to affect sensory qualities of kiwifruit (Snelgar and Hopkirk 1988).…”