Physical and visual properties of grape rachis as affected by water vapor pressure deficit

Rachis browning of table grapes after harvest is a significant problem, and water loss is considered the primary factor in browning. The major rachis desiccation and browning occurs during marketing at ambient temperatures and relative humidity (RH) which create high water vapor pressure deficits (WVPD). In this study the effect of WVPD and its components on rachis browning were examined on the two white seedless cultivars ‘Superior’ and ‘Thompson’. The grape clusters were stored at 20 °C or at 10 °C with low (70%) or high (>95%) RH, thus creating 4 WVPD levels. At each WVPD the clusters were held in open punnets, punnets sealed with low density polyethylene film or microperforated polyethylene, and examed every 2 or 3 d for weight loss, berry firmness, rachis dry weight and subjective rachis index. In addition, the rachis were photographed and image analysis employed to identify the level of browning. The results show that image analysis gave very similar patterns to subjective evaluation of rachis browning with correlation coefficients up to 0.90. However, image analysis detected an increase in browning before subjective evaluation. There was poor overall correlation between cluster weight loss and rachis dry weight to browning for ‘Superior’ grapes but a good correlation for ‘Thompson’. Rachis of ‘Superior’ suffered extensive browning at 20 °C even at high RH while rachis of ‘Thompson’ remained relatively green under similar conditions. ‘Thompson’ grape rachis remained green during the entire examination period (11 d) when held at high RH in either 10 °C or 20 °C. At high WVPD, microperforated packaging offered better control of browning in ‘Superior’ grapes than closed packaging, while clusters of ‘Thompson’ retained green rachis after 4 d in open punnets, and after 7 d in covered punnets. In summary, detailed analysis of rachis browning shows that water loss is an important but not the only factor in browning. Quantitative and objective measurement of rachis browning is likely to facilitate better communication of experimental data and higher resolution of processes which lead to browning.     

Preharvest applications of growth regulators and their effect on postharvest quality of table grapes during cold storage

Over 54,600 ha of table grapes (Vitis vinifera), mainly cvs. ‘Thompson Seedless’, ‘Flame Seedless’ and ‘Redglobe’, are planted in Chile. Almost the entire production is exported to the USA, Europe, Asia, or one of several Latin American countries, which typically requires 15–40 d of maritime transportation. During this period, several physical, physiological, and pathological factors cause table grape deterioration. Because berry size is the main quality factor in international markets, farmers often overuse the growth regulators, gibberellic acid (GA₃) and forchlorfenuron (CPPU), in an effort to increase berry size. We examined the effect of preharvest growth regulators on seedless (‘Thompson Seedless’, and ‘Ruby Seedless’) and seeded (‘Redglobe’) table grape cultivars during cold (0 °C) storage plus a shelf life period of 3 d at 20 °C. The overuse of GA₃, eight instead of two GA₃ applications on Thompson Seedless, and the use of one GA₃ application on Redglobe and ‘Ruby Seedless’, increased berry pedicel thickness and lowered cuticle content but induced shatter and predisposed grapes to gray mold caused by Botrytis cinerea. In contrast, CPPU increased berry pedicel thickness and cuticle content but did not increase shatter or gray mold incidence. Clusters that were subjected to overuse of combined GA₃ and CPPU were highly sensitive to shatter, had the thickest pedicel, and developed a high gray mold incidence during cold storage. Hairline, a fine cracking developed during cold storage, was induced on ‘Thompson Seedless’ and ‘Ruby Seedless’ by growth regulators, but no hairline occurred on ‘Redglobe’ table grapes. Therefore, berry quality during cold storage is greatly influenced by growth regulator management in the vineyard.     

Use of equilibrium modified atmosphere packaging for preservation of ‘San Antonio’ and ‘Banane’ breba crops (Ficus carica L.)

The purpose of this work was to study the effect of equilibrium modified atmosphere packaging on the stability of ‘San Antonio’ and ‘Banane’ breba fruit during postharvest cold storage by the use of three different microperforated films (1/50 mm, 1/30 mm, and 1/10 mm; ø = 100 μm). Gas composition in the wraps, weight loss, % disorder, and microbial counts were monitored during cold storage for 21 days. The tested microperforated films allowed the extension of cold storage time for brebas, minimizing weight loss and delaying the disorders due to fungal proliferation, especially M50 (1/50 mm). Total soluble solids (TSS), titratable acidity (TA), pH, firmness, and sensory quality were also evaluated. Among the tested microperforated films, M50 showed the best performance in terms of delaying physicochemical senescence processes of fruit. The breba cultivar had an important impact on the extension of cold storage. For ‘San Antonio’ and ‘Banane’ cultivars packaged with microperforated M50, the optimal time of cold storage was 14 and 21 days, respectively.     

Effect of gamma irradiation on the physico-chemical and visual properties of mango (Mangifera indica L.), cv. ‘Dushehri’ and ‘Fazli’ stored at 20 °C

The effect of γ-irradiation doses (0.3, 0.5, 0.7, 1.0, 6.0, 10.0 kGy) on different physico-chemical and visual properties of two Indian cultivars of mango, cv. ‘Dushehri’ and ‘Fazli’ was observed during storage at 20 °C for the evaluation of delayed ripening and extension of shelf-life. Visually all the irradiated fruit showed greener peel and lighter pulp throughout the storage, however, radiation injuries were present in ‘Dushehri’ treated with 6–10 kGy and in ‘Fazli’ with 1–10 kGy. Loss of fruit due to rotting was less in the irradiated samples, treated up to 1 kGy of both the cultivars. Irradiated fruit of both the cultivars at high doses (6–10 kGy) showed increased sugar content from 0 d, however, all the treated fruit registered a slower rate of increase of sugars with storage compared to the respective controls and those treated with the lower doses of 0.5 and 0.7 kGy attained peak sugar concentration later. Significant (p ≤ 0.05) textural deterioration could be detected immediately after irradiation, in ‘Dushehri’ at doses ≥1 kGy and in ‘Fazli’ at doses ≥0.7 kGy. However, low dose treated fruit (0.3–1 kGy) of both the cultivars softened at a considerably slower rate during storage and registered significantly greater fruit firmness (compression strength) throughout the storage period. Similarly, ‘Dushehri’ treated with 0.3–0.7 kGy and Fazli treated with 0.7 kGy registered significantly greater flesh firmness (shear strength). ‘Dushehri’ treated with 0.3–1 kGy and ‘Fazli’ with 0.5–1 kGy also registered significantly harder and tougher peel, as determined by puncture test, throughout the storage. Scanning electron microscopy (SEM) performed on 3rd and 2nd d of storage of ‘Dushehri’ and ‘Fazli’ respectively, revealed microstructural breakdown at and above 1 kGy in both cultivars. Cell separation could be observed in ‘Fazli’ even at 0.7 kGy. SEM also revealed that the control fruit were in a more advanced stage of ripening than the low dose treated fruit. The study showed the feasibility of low dose γ-irradiation on ‘Dushehri’ (0.3–0.7 kGy) and ‘Fazli’ (0.5 and 0.7 kGy) that induced useful delay in ripening and extension of shelf-life by a minimum of 3 and 4 d, respectively.     

Dynamics of ascorbic acid in ‘Braeburn’ and ‘Gala’ apples during on-tree development and storage in atmospheres conducive to internal browning development

The underlying causes as well as chemical and biochemical alleviation for CO₂-induced browning in apple fruit are poorly understood. Ascorbic acid (AsA) dynamics in ‘Braeburn,’ a susceptible cultivar, and ‘Gala’, a resistant cultivar, were evaluated during on-tree development and storage at 0.5 °C in air or controlled atmospheres (CA) containing 1 kPa O₂ and 1, 3 or 5 kPa CO₂. ‘Braeburn’ fruit treated with diphenylamine (DPA) was also stored for 1 month to determine effects on browning incidence and AsA concentration. ‘Braeburn’ apples had significantly higher (p ≤ 0.05) AsA levels than ‘Gala’ during on-tree development, and storage. No correlation between AsA and maturity/ripening indices for ‘Braeburn’ or ‘Gala’ was apparent. Histochemical localization of fruit AsA showed a staining intensity consistent with the quantity analytically determined, and showed that AsA is diffusely distributed throughout the cortex in both cultivars during on-tree development. During storage, AsA was localized to the periphery of brown tissue in ‘Braeburn’ and to the coreline and cortex proximal to the peel in ‘Braeburn’ and ‘Gala’ tissues. DPA decreased browning development during storage, however, no correlation between DPA treatment and AsA quantity in healthy or brown cortex tissue was observed. The results indicate AsA quantity alone is not an indicator of CO₂ sensitivity in these two cultivars.     

Modified ethanol atmosphere to control decay of table grapes during storage

The efficacy of three methods of applying ethanol to prevent storage decay was tested on two cultivars of table grapes, ‘Superior’ and ‘Thompson Seedless’. Ethanol was applied by: (1) dipping grapes in 50% ethanol for 10 s followed by air drying before packaging; (2) placing a container with a wick and 4 or 8 ml ethanol/kg grapes inside the package; (3) applying 4 or 8 ml ethanol/kg grapes to paper and placing this paper above the grapes in the package. The grapes were stored for 6 or 8 weeks at 0 °C and assessed after an additional 3 days at 20 °C. All methods of application controlled decay as well as or better than a SO₂-releasing pad. The ethanol impregnated paper caused high levels of berry browning, perhaps because of high levels of acetaldehyde inside the package. However, the taste of the berries was not impaired by any of the ethanol applications. The taste of ‘Thompson Seedless’ grapes stored for 8 weeks in modified atmosphere storage was affected by CO₂ levels above 7%. Some methods of applying ethanol used here show promise as alternatives to SO₂ to prevent decay of grapes during storage while maintaining fruit quality.     

Controlled atmosphere storage of rabbiteye blueberries enhances postharvest quality aspects

Blueberries are highly perishable and therefore it is necessary to develop strategies to increase their storage life. Two rabbiteye cultivars (‘Centurion’ and ‘Maru’) were stored at 1.5 °C in either regular air or controlled atmosphere (2.5 kPa O₂ + 15 kPa CO₂) for up to 6 weeks. Measurements of firmness, soluble solids content, titratable acidity, weight loss, shrivel and blemishes were combined with determinations of antioxidant activities and total phenolic content. Weight loss and shrivel were not affected by storage atmosphere or storage duration. After 28 days, controlled atmosphere storage resulted in only half as much blemished fruit compared with storage in regular air. Additionally, fungal development in ‘Maru’ fruit was minimised by controlled atmosphere storage.Water-soluble extracts from ‘Centurion’ fruit had higher antioxidant activities and total phenolic content than those from ‘Maru’ fruit at harvest and after storage in regular air and controlled atmosphere. The highest increases in antioxidant activity and total phenolic content occurred during the additional 6 days of shelf-life at 20 °C.     

Preharvest application of methyl jasmonate (MeJA) in two plum cultivars. 2. Improvement of fruit quality and antioxidant systems during postharvest storage

‘Black Splendor’ (BS) and ‘Royal Rosa’ (RR) plums were treated preharvest with methyl jasmonate (MeJA) at three concentrations (0.5, 1.0 and 2.0 mM) along the on-tree fruit development: 63, 77 and 98 days after full blossom (DAFB). Both control and treated fruit were harvested at the commercial ripening stage and stored in two temperature conditions: 9 days at 20 °C or at 2 °C + 1 day at 20 °C for 50 days. Preharvest MeJA at 2.0 mM significantly accelerated whereas 0.5 mM delayed the postharvest ripening process for both cultivars, since ethylene production, respiration rate and softening were reduced significantly at the two storage conditions for 0.5 mM. In these fruit, total phenolics, total antioxidant activity (hydrophilic fraction, HTAA) and the antioxidant enzymes peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) were found at higher levels in treated than control plums during postharvest storage, which could account for the delay of the postharvest ripening process and the extension of shelf-life.     

Inhibition of browning on the surface of apple slices by short term exposure to nitric oxide (NO) gas

Freshly cut slices of apple (Malus x domestica Borkh cv. Granny Smith) were fumigated with nitric oxide (NO) gas at concentrations between 1 and 500 μl l⁻¹ in air at 20 °C for up to 6 h followed by storage at 0, 5, 10 and 20 °C in air. Exposure to nitric oxide delayed the onset of browning on the apple surface with the most effective treatment being fumigation with 10 μl l⁻¹ NO for 1 h. While nitric oxide inhibited browning in slices held at all temperatures, it was relatively more effective as the storage temperature was reduced with the extension in postharvest life over the respective untreated slices increasing from about 40% at 20 °C to about 70% at 0 °C. In a smaller study on ‘Royal Gala’, ‘Golden Delicious’, ‘Sundowner’, ‘Fuji’ and ‘Red Delicious’ slices stored at 10 °C, 10 μl l⁻¹ NO for 1 h was found to be effective in inhibiting surface browning in all cultivars.     

Postharvest treatment of polyamines maintains quality and extends shelf-life of table grapes (Vitis vinifera L.) cv. Flame Seedless

Investigations were carried out to verify the potential of putrescine and spermidine as a postharvest dip treatment for maintaining quality and extending storage life of table grapes (Vitis vinifera L.) cv. Flame Seedless during the 2012 and 2013 seasons. Grape clusters were manually harvested at the commercial mature stage and were dipped in different concentrations (0.0, 0.5, 1.0 and 1.5 mM) of putrescine and spermidine, and then stored at 3–4 °C, and 90–95% RH. Evaluation of physico-chemical parameters and other fruit quality attributes were made at 0 day (before treatment) and at 30, 45, 60 and 75 days of storage. Putrescine and spermidine at the lowest dose (0.5 mM) effectively maintained berry firmness, peel colour (L*, C*, h°) and stabilized anthocyanins as well as suppressing the activity of pectin methylesterase and reducing the rate of electrolyte leakage. The polyamines also retarded the degradation of TSS and TA while maintaining higher total phenol content and reduced decay incidence. Putrescine and spermidine at 1.0 mM exhibited almost similar effects with a 0.5 mM dose. The highest doses (1.5 mM) of both polyamines showed detrimental effects, especially on weight loss, decay incidence, rachis browning and organoleptic properties, as found in the control group, which was commercially acceptable only up to 45 days. Furthermore, analysis of linear regressions and correlations showed that many quality parameters were interdependent. The postharvest dip treatment of spermidine or putrescine at a dose of 0.5 mM for 5 min could be an effective means for prolonging storage and increasing shelf-life of ‘Flame Seedless’ grapes.     

Influence of pre-cutting operations on quality of fresh-cut artichokes (Cynara scolymus L.): Effect of storage time and temperature before cutting

The effect of pre-processing storage time and temperature on post-cutting quality of two artichoke cultivars (‘Catanese’ and ‘Violetto Foggiano’) was studied. Artichoke heads were harvested in January 2010 for ‘Catanese’ and in March 2011 for ‘Violetto Foggiano’ from commercial plantations. Freshly harvested artichoke heads were stored at 0, 5, and 12 °C in a humidified flow of air. Initially, and after 3 and 7 days of storage, respiration rate, weight loss, and electrolytic leakage were monitored. Moreover, at each sampling, artichokes were cut in quarters and stored for additional 3 days at 5 °C. On cut artichokes, soon after cutting and after post-cutting storage, visual appearance, color attributes (on outer bract surface, on cut bracts, and on cut receptacle surface) and phenol content were determined. Time and temperature of storage influenced quality attributes of cut artichokes, but to a different extent depending on the cultivar, whereas temperature did not affect the phenol content. ‘Violetto Foggiano’ artichokes benefited from pre-cutting low storage temperature (0 °C), whereas ‘Catanese’ showed physiological injuries on outer bract surfaces, where brown spots occurred. In both cases low temperatures during pre-cutting storage (5 and 0 °C) reduced the browning rate of the cut surface which maintained a higher L* value, compared to artichokes stored at 12 °C. Moreover, pre-cutting storage at 12 °C resulted in a reduction of quality of artichokes due to growth of floral primordia in the form of reddish tissues at the base of the receptacle for both cultivars. Management of storage conditions before cutting is therefore critical in fresh-cut processing operations of artichokes.     

Effect of prolonged cold storage on the sensory quality of peach and nectarine

To maintain peach and nectarine quality after harvest, low temperature storage is used. Low temperatures induce physiological disorders in peach, but the effect of cold storage on the sensory quality of the fruit before it is damaged by chilling injury syndrome remains unclear. To evaluate the cold storage effect on the sensory quality two peach cultivars (’Royal Glory’ and ‘Elegant Lady’) and two nectarines (’Ruby Diamond’ and ‘Venus’) were harvested at a standardized firmness level and subjected to quality evaluations and sensory analysis at harvest and after storage at 0 °C for 35 d. For both time points, a supplementary ripening followed such that homogeneous flesh firmness and suitability for consumption was achieved.The fruit segregation through the Durofel firmness (DF), evaluated using a non-destructively method (Durofel device), allowed the formation of a uniform group of fruit in terms of flesh firmness (FF), showing scores between 45.1 and 55.9 N. The average FF in fruit ripened immediately after harvest was 22.9 N and 25.6 N in fruit ripened after cold storage for 35 d.The “acceptability” of fruit is highly correlated with “aroma”, “sweetness”, “juiciness”, “texture” and “flavor”. Only the “acid taste” parameter had no significant correlation with “acceptability” or with the other parameters evaluated.It is possible to conclude that the sensory quality and acceptability of peach and nectarine are characteristic of each cultivar and change, depending on the time elapsed after harvest. In general, it was confirmed that nectarine cultivars have a more consistent quality than peach cultivars.     

Repeated treatment of apple fruit with 1-methylcyclopropene (1-MCP) prior to controlled atmosphere storage

The effect of multiple 1-MCP treatments prior to the establishment of controlled atmosphere (CA) storage on the quality of ‘McIntosh’ and ‘Empire’ apples [Malus × sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] was investigated. Fruit were harvested on three occasions over a 1 week period, and at each harvest cooled overnight and 1-MCP applied the following day. Fruit from the first or second harvests were treated again or for the first time when fruit from each successive harvest was treated. CA conditions were established after the last 1-MCP treatment and fruit were stored for up to 8 months. Delays in 1-MCP application generally resulted in progressively higher internal ethylene concentrations (IECs) at the time of treatment and lower firmness both at the time of treatment and after storage. Multiple 1-MCP applications kept IECs low and maintained firmness compared with single applications that were applied after 4 d. For ‘McIntosh’, external CO₂ injury was more prevalent after storage if fruit were treated without delays after harvest for earlier harvests while later harvests were less affected. For ‘Empire’, flesh browning was more prevalent in fruit from later harvests and 1-MCP treated fruit had higher levels than untreated fruit. Either early 1-MCP treatment or multiple treatments reduced senescent breakdown in ‘McIntosh’, and core browning and greasiness in ‘Empire’.     

Effect of modified atmosphere packaging and storage temperature on volatile composition and postharvest life of minimally-processed pomegranate arils (cvs. ‘Acco’ and ‘Herskawitz’)

This study investigated the effects of passive modified atmosphere packaging (MAP), storage temperature (5, 10 and 15 °C) and duration of 14 days on the postharvest quality attributes, compositional change in flavour attributes and microbiological quality of minimally processed pomegranate arils (Punica granatum L.), cvs ‘Acco’ and ‘Herskawitz’. Volatile compounds were extracted via headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC–MS). A total of 17 and 18 volatiles were detected and identified in the headspace of pomegranate juices of ‘Acco’ and ‘Herskawitz’, respectively. Based on the physicochemical attributes and microbial evaluation, the postharvest life of MA-packaged ‘Acco’ and ‘Herskawitz’ was limited to 10 days due to fungal growth ≥2 log CFU g⁻¹ at 5 °C. However, the concentration (%) and compositional changes in volatile compounds indicated that the flavour/aroma life (7 days) was shorter than the postharvest shelf-life based on appearance and other physicochemical (10 days) for both cultivars.     

Application of abscisic acid (ABA) at veraison advanced red color development and maintained postharvest quality of ‘Crimson Seedless’ grapes

‘Crimson Seedless’ is a popular table grape cultivar, but in warm-climates, its fruits often fail to develop adequate red color, even after they have been treated with ethephon. Application of abscisic acid (ABA) may improve color more effectively than ethephon, but its potential effects on postharvest quality must be considered before recommending its use on table grapes. Therefore, we compared the postharvest quality attributes of grapes treated preharvest with 250 μL L⁻¹ ethephon, the current industry standard, to that of grapes treated with 150 or 300 μL L⁻¹ ABA, or nontreated. Treatment with either ethephon or 150 μL L⁻¹ ABA allowed grapes to be harvested 10 d before nontreated fruit, and fruits treated with 300 μL L⁻¹ ABA attained marketable quality 30 d before nontreated fruit. Early harvest was possible because the treatments induced more rapid coloring of the grapes, and though total yield was not affected by any plant growth regulator (PGR), all PGRs doubled packable yields by improving the color of the grapes. ABA-treated grapes were characterized by superior appearance both in berries and clusters’ rachises compared to ethephon-treated and control grapes. Other quality attributes such as firmness, berry weight, decay incidence, and shatter remained unaffected among treatments. Therefore, ABA is an effective alternative to ethephon for enhancing the color and maintaining postharvest quality of ‘Crimson Seedless’ grapes.     

Effect of 1-methylcyclopropene (1-MCP) on softening of fresh-cut kiwifruit,mango and persimmon slices

Ethylene production is enhanced by wounding during fresh-cut processing and the accumulation of this gas within the packages of fresh-cut fruit can be detrimental to their quality and shelf-life. The effect of 1-methylcyclopropene (1-MCP), an ethylene action blocker, applied before or after processing, on the quality of fresh-cut kiwifruit, mangoes and persimmons was evaluated during storage at 5 °C. Fresh-cut ‘Hayward’ kiwifruit slices softened at a slower rate and their ethylene production rate was decreased in response to 1-MCP application (1 μL L⁻¹ for 6 h at 10 °C) either before or after processing. A 2-min dip in 0.09 M (1%, w/v) CaCl₂ synergistically increased the effect of 1-MCP on firmness retention and 1-MCP did not affect the color (L* value) of fresh-cut kiwifruit slices. Softening and browning (decreasing L* value) were delayed when 1-MCP was applied directly on fresh-cut ‘Kent’ and ‘Keitt’ mango slices. Respiration rate of mango slices was not influenced by 1-MCP whereas the ethylene production was affected only towards the end of their shelf-life. Fresh-cut ‘Fuyu’ persimmons treated with 1-MCP after processing presented higher ethylene production rate, slower softening rate and slower darkening of color (decrease in L* value), whereas the respiration rate was not affected.     

Quantitative determination of flesh mealiness in peach [Prunus persica L. (Batch.)] through paper absorption of free juice

A simple and rapid method was developed for quantitative determination of juiciness in peach flesh based on the absorption of free juice with ordinary absorbent paper after a flesh sample is squeezed by two metallic rolling cylinders. Juiciness data were compared with trained panel determinations on three peach cultivars kept at 4 °C and 90% RH for 7, 14 and 21 d plus a ripening period at 20 °C and 65% RH until the flesh reached 19.6 ± 9.2 N. There was a high correlation between panel judgment and paper absorption (r² = 0.75 in ‘Elegant Lady’, 0.77 in ‘O’Henry’ and 0.93 in ‘Ross’). A sub-sample of the juiciest and the mealiest fruit also were sorted after 14 and 21 d in cold storage. ‘Ross’, a non-melting peach cultivar, did not develop flesh mealiness during any evaluation period. During storage, there was a reduction in juiciness reaching 15% less after 21 d. Mealy fruit were exclusively observed with melting cultivars exposed to cold storage. The proposed method for determining juice content is easily executed and shows a high association with human perception of juiciness and mealiness in peach.     

Table olive cultivar susceptibility to impact bruising

Developing mechanical harvesting for table olives will require decreasing fruit damage during harvest and postharvest handling, transport and storage. The susceptibility to bruising and its development over time were studied in three table olive varieties, cv. ‘Manzanilla’, ‘Gordal Sevillana’ and ‘Hojiblanca’. Bruising was produced with controlled energy impacts of 56, 26, 13 mJ. A strong correlation (r² = 0.77–0.90) between bruise volume and impact energy was demonstrated. Bruise susceptibility was higher in the Manzanilla variety, followed by Hojiblanca and Gordal Sevillana cultivars. Bruise time evolution was evaluated using a spectrophotometer for visible and near infrared regions. A bruise index was developed using different wavelengths, 545, 670 and 800 nm. Most darkening due to the browning process happened within 1 h, was exponential and dependent on impact energy level. The discoloration was greatest in the Manzanilla, followed by Hojiblanca and Gordal Sevillana olives.     

Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit (Actinidia arguta and its hybrid) after cold storage under normal versus controlled atmosphere

Changes in sensory and physicochemical characteristics of fruit of Actinidia arguta and its hybrid after cold storage (1 °C and 85%RH) in air (AS) versus controlled atmosphere (CA) with low oxygen concentration (1.5%O₂ + 1.5%CO₂) were examined over a period of four and eight weeks. The investigation was carried out on two cultivars, ‘Ananasnaya’ (A. arguta) and ‘Bingo’ (Actinidia purpurea × A. arguta) harvested at two stages of maturity (6.5–8% and 8–9.5% soluble solids, respectively). During long-term storage the strongest changes in fruit characteristics were in fruit firmness and acidity. Air storage was an adequate method of refrigerated storage of fruit over a short period of 4 weeks. Application of CA can be very useful for storing hardy kiwifruit over a longer, 8 week period. The sensory characteristics of fruit stored in CA and then ripened during simulated shelf-life were similar to those of vine ripe fruit. The most significant negative change in the sensory characteristics of fruit after long-term cold storage was the increase in the intensity of their bitter taste.