Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Abstract

The kiwiberry (Actinidia arguta (Siebold et Zucc.) Planch ex Miq) has become a widely studied species in recent years due to its high resistance to low temperature and high content of health-promoting phytochemicals. The aim of this study was to verify the effect of pre-storage application of oxalic acid, salicylic acid and acetylsalicylic acid, calcium chloride (CaCl 2 ) and 1-methlycyclopropene (1-MCP) on quality changes of the kiwiberry cultivar 'Weiki' during cold storage. During six weeks of storage fruit firmness, titratable acidity and the total ascorbate content decreased from an average of 61 N, 1.5%, 857 mg kg -1 to 2.5 N, 1%, 380 mg kg -1 , respectively. Contrary, the soluble solids and the total phenolics content increased from an average of 0.30%, 73.5 mg kg -1 to 0.51%, 172 mg kg -1 , respectively. Application of 1-MCP clearly improved fruit firmness and inhibited the ascorbate loss. Compared to the control, the fruit firmness and total ascorbate content was higher by 50% and 13%, respectively. The acetylsalicylic acid treated fruit exhibited significant drop of phenolics as compared to the control. There was no significant difference in fruit total antioxidant activity determined immediately after harvest and at the end of storage (16.7 vs 17 mmol kg -1 , respectively). Fruit treated by salicylic acid, CaCl 2 and 1-MCP was characterized by a significantly higher titratable acidity compared to the control group. This study showed that the highest ability to maintain fruit quality during cold storage was exhibited by 1-MCP treated kiwiberry.

Nutritional Values of Minikiwi Fruit (Actinidia arguta) after Storage: Comparison between DCA New Technology and ULO and CA

“…Such fruits are not suitable for consumption, but their storage period is extended [4,15,17]. A number of different post-harvest treatments, i.e., ethylene inhibitors [1], calcium chloride, or salicylic acid [32], have been tested to prolong the availability of minikiwi. An important factor in storage is the gas composition of the atmosphere in the cold storage.…”

“…Due to increasing consumer awareness of food quality and its impact on health, multidirectional research has been conducted, including on the content of bioactive compounds and potential factors affecting their content [1][2][3][4][5]. This includes endo-and exogenous factors that act on plants during vegetation and also after fruit harvest, shaping the fruit's health-promoting potential [6,7].…”

Changes of bioactive compounds content of kiwiberry during storage

“…In addition, it can be seen that on the last day of the study the flavonoid content was lower than after half the time, where the highest flavonoid content (526 and 579 mg of quercetin per 1 g dry matter) was reported. Stefaniak et al [2017] reported that the total phenolic content of minikiwi fruits increased during storage under refrigeration conditions, in particular after four weeks. Valero et al [2011] observed that in the cherries (sweet cherry) treated after harvesting Mean values for each storage time followed by the same letter do not differ significantly at α = 0.05 (Tukey HSD test) -Wartości średnie dla danego czasu przechowywania, oznaczone tymi samymi literami nie różnią się istotnie przy α = 0,05 (test Tukeya).…”

“…Discussed in this article kiwiberry belongs to climacteric fruits. Under the influence of ethylene processes of fruit ripening and softening are much faster than in normal conditions [Stefaniak et al 2017]. Berries such as minikiwi are very susceptible to quick spoilage and very highly perishable during inappropriate storage conditions.…”

“…Brillante et al [2015] concluded that berries change their physical properties during the ripening progresses, and at the same time accumulate flavonoids in the skin. Stefaniak et al [2017] argued that changes in kiwiberry chemical composition and their quality is not yet known.…”