Storage potential of hardy kiwifruit seems to be improved by 1-MCP treatment and modified atmosphere

Hardy kiwifruit (Actinia arguta) are climacteric fruit which ripe under the influence of ethylene. Ripening is mainly characterized by softening and increase of sugar content. When berries are harvested at right maturity stage, sensory quality is considered as optimal. However, storage potential of such fruit is low, mainly due to a rapid softening and decay of the berries. To avoid fruit quality losses during conditioning, transport and storage, hardy kiwifruit are commonly harvested before the optimal maturity, when they are still firm. Improvement of storage conditions are therefore highly demanded to better control distribution, while preserving fruit gustative and physical quality. The aim of this study was to evaluate the benefit of 1-MCP treatment (600 ?LL-1 applied at 0.5?C for 24h) and modified atmosphere on the quality of hardy kiwifruit harvested at two maturity stages (at optimal maturity and 10 days later) and to compare it to a standard storage at 0.5?C under regular atmosphere. The results showed that 1-MCP treatment reduced fruit softening and development of skin darkening during storage, in particular for fruit of the first picking date. Firmness of fruit harvested 10 days later, rapidly decreased during storage and the effect of 1-MCP treatment on this parameter was only observed after a long period of storage and during shelf life. Fruit from the first picking date, stored in modified atmosphere better prevented softening and development of skin darkening compared to regular atmosphere. This effect was not observed on fruit from the second pick. This study also showed that brown spots were developed on the skin of the hardy kiwifruit when CO2 level was higher than 15 kPa in the storage atmosphere. 1-MCP treatment and modified atmosphere slightly slowed down the increase of sugar content and the loss of acidity during storage. These results suggest that storage potential of hardy kiwifruit is improved by 1-MCP treatment and modified atmosphere when fruit are harvested at optimal maturity stage and CO2 level is kept under 15 kPa. ? Sources Influence of 1-MCP treatment and modified atmosphere on the quality of hardy kiwifruit S?verine G. Rebeaud, V?ronique Varone, Pierre-Yves Cotter, Andr? An?ay, Danilo Christen Agroscope, Route des Eterpys 18, 1964 Conthey, Switzerland VIII International Postharvest Symposium, Cartagena. Spain. 21-24 June 2016 Im?genes Los frutos sobre la mano son de thisgardenisillegal.com El racimo de kiwi Hardi es de waldeneffect.org