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Condition of kiwifruit on the European market after storage under CA in New Zealand.

Parmentier, V. M.; Proft, M. M. P. de;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 17 Pages: 62-68 Ref: 13 ref.

1997

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Condition of kiwifruit on the European market after storage under CA in New Zealand.

Kiwifruits, cv. Hayward, harvested in the Bay of Plenty, New Zealand, were stored for 3 months in controlled atmospheres (CA, 2% O2 and 5% CO2) or in air in open bins. The fruits were repacked prior to being transported to the European market (one-month sea transport in air). Upon arrival, fruits were placed at room temperature and tested for flesh firmness, soluble solids content, ACC (1-aminocyclopropane-1-carboxylic acid) content, ACC oxidase (ACO) activity and ethylene production during shelf life. CA-stored fruits were significantly firmer at repacking in New Zealand than air-stored fruits. On arrival in Europe, no significant differences in fruit quality were found between storage types. The ACC content of CA-stored fruits was significantly lower than the ACC content of air-stored fruits, but this did not result in lower or later ethylene production. The results suggest that CA storage has no advantage or disadvantage over air storage regarding the shelf life behaviour of kiwifruits on the

 European market. The only advantage of CA storage is that it can give more flexibility at the time of industrial grading and packing in New Zealand.