Importance of ethylene control to extend postharvest storage of kiwifruits

The postharvest behavior of the kiwifruit depends mainly on its quality when it enters the warehouse. Therefore, those inadequately harvested fruits (immature, with mechanical damage, etc.) will have worse postharvest storage. Furthermore, kiwifruits are extremely sensitive to ethylene. For optimal conservation, the ethylene concentration in the chamber should be kept as low as possible with a maximum value of 30 ppb. Thus, pulp softening will be avoided.

It is recommended to store the kiwifruit alone or in isolated chambers, take extreme ventilation measures, and even use systems to eliminate ethylene. If ethylene is controlled, it is possible to keep the kiwifruit in optimal conditions for up to seven months in conventional cold storage. On the other hand, a controlled atmosphere delays maturation and preserves the firmness of the pulp.  

Absoger solutions for ethylene control

Ethylene is, therefore, the key factor to achieve the highest quality during the storage of kiwifruits. ABSOGER, a French manufacturer specializing in controlled atmospheres, offers ethylene analyzers with a resolution of 1 ppb (+/- 0.1%). The EASI-1N, a portable analyzer allows you to measure the ethylene concentration in real-time and store the data internally for traceability of the measurements.

The EASI-1N analyser sensor uses a unique, patented nanoporous electrocatalytic sensing element, which is distinct from standard electrochemical sensors. The EASI-2N is its fixed automatic version. It allows the analysis and recording of several chambers' ethylene levels simultaneously and remotely. Thanks to their precision and high technology, these solutions facilitate decision-making for kiwi marketing.