Investigating the potential of dual temperature storage as a postharvest management practice to mitigate chilling injury in kiwifruit

被引：29

作者：

Gwanpua, Sunny George ^{[1
]}

Jabbar, Abdul ^{[1
]}

Zhao, Matthew ^{[1
]}

Heyes, Julian A. ^{[1
]}

East, Andrew R. ^{[1
]}

机构：

[1] Massey Univ, Ctr Postharvest & Refrigerat Res, Palmerston North, New Zealand

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 2018年 / 86卷

关键词：

Actinidia deliciosa; Ripening; Softening; Quality; AT-HARVEST MATURITY; HAYWARD KIWIFRUIT; HORT16A KIWIFRUIT; FRUIT MATURATION; ION LEAKAGE; ETHYLENE; BREAKDOWN; VARIABILITY; PERFORMANCE; MECHANISMS;

D O I：

10.1016/j.ijrefrig.2017.12.004

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Kiwifruit develop physiological disorders when stored at or below 0 degrees C. As symptoms are only evident after long term storage, this study aimed at investigating the possibility of reducing chilling injury by temperature switching during storage. 'Hayward' and 'Zesy002' kiwifruit of different maturities were subjected to dual temperature treatments by switching fruit from either 0 or 2 degrees C to 2 or 0 degrees C, respectively, at different times in storage. Initial storage of 'Hayward' at 0 degrees C and later switching to 2 degrees C resulted in a lower proportion of soft fruit and reduced chilling injury incidence. 'Zesy002' was more resistant than 'Hayward' to chilling injury. Tolerance to chilling injury was related to maturity at-harvest. After 150 d in storage, a sudden decline in firmness was observed in 'Hayward' kiwifruit stored continuously at 0 degrees C, but not in the dual temperature treatments. Proportion of soft fruit was correlated with chilling injury incidence. (c) 2017 Elsevier Ltd and IIR. All rights reserved.

引用

页码：62 / 72

页数：11

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