The susceptibility of kiwifruit to low temperature breakdown is associated with pre-harvest temperatures and at-harvest soluble solids content

Low‐temperature conditioning induces chilling tolerance in ‘Hayward’ kiwifruit by enhancing antioxidant enzyme activity and regulating en‐dogenous hormones levels

“…However, kiwifruit is susceptible to chilling injury (CI) when stored protractedly at temperatures between its freezing point (−2 °C) and 2.5 °C . CI symptoms of kiwifruit are characterised by the appearance of grainy tissue in the outer pericarp and the development of diffuse pitting in association with a water‐soaked appearance …”

“…3 However, kiwifruit is susceptible to chilling injury (CI) when stored protractedly at temperatures between its freezing point (−2 • C) and 2.5 • C. 4 -6 CI symptoms of kiwifruit are characterised by the appearance of grainy tissue in the outer pericarp and the development of diffuse pitting in association with a water-soaked appearance. 4,6,7 CI is a physiological disorder of fruits and vegetables caused by low temperatures, especially those just above freezing. The mechanisms involved in plant CI are still unclear.…”

The effects of fruit maturation, delayed storage and ethylene treatment on the incidence of low‐temperature breakdown of ‘Hayward’ kiwifruit

“…However, fruits harvested at the mid (third) harvest had FI‐ and SI‐LTB incidence decreased to as low as 30 and 11% respectively; No change in LTB incidence was observed at the two late harvest dates. The susceptibility of kiwifruit to LTB has been reported to decrease during fruit maturation owing to the increase in cold acclimatisation in the field , . Also, LTB incidence correlates with accumulated time at temperatures below 10 °C or below 10 or 7 °C in the field (preharvest).…”

“…The susceptibility of kiwifruit to LTB has been reported to decrease during fruit maturation owing to the increase in cold acclimatisation in the field , . Also, LTB incidence correlates with accumulated time at temperatures below 10 °C or below 10 or 7 °C in the field (preharvest). Typically, preharvest accumulated chilling for 90–180 h below 10 °C considerably decreases LTB …”

Effect of ethylene on ripening of kiwifruit stored under controlled or modified atmosphere packaging and treated with 1-methylcyclopropene

“…Especially with immature fruit, the postharvest management practices, such as a storage temperature below 0 • C and the length of storage may promote physiological disorders [17][18][19][20]. The application of 1-MCP, an inhibitor of ethylene action, at harvest has been demonstrated to slow softening at 0 • C and maintain kiwifruit firmness especially during ripening [7][8][9][10].…”