ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Low temperature breakdown in kiwifruit.

Lallu, N.;

Acta Horticulturae Year: 1997 Issue: No. 444 Pages: 579-585 Ref: 7 ref.

1997

บทคัดย่อ

The effect of postharvest temperature management on kiwifruit quality was studied with specific reference to the occurrence of internal breakdown symptoms. Compared with passive cooling, precooling significantly increased the occurrence of breakdown symptoms after cold storage (0 deg C for 20-24 weeks), whereas the incidence and severity of symptoms was significantly decreased by delays at ambient conditions prior to cold storage. Fruit temperatures at the end of precooling, and the time taken to reach 0 deg after precooling also had a significant effect on the occurrence and severity of breakdown symptoms. The higher the fruit temperature after precooling and the longer the time taken to reach 0 deg after precooling, the lower the incidence of breakdown symptoms. Over the temperature range -0.5 to 2.5 deg , breakdown symptoms were significantly lower in fruits stored at temperatures above 1 deg than in fruits stored at or below 0 deg . It was concluded that kiwifruit cv. Hayward fruits are chil

ling sensitive, and that small differences in storage temperatures and the time to reach the storage temperature after precooling have a significant effect on quality. It is suggested that the term low temperature breakdown (LTB) be used to describe the symptoms of chilling injury, which includes the development of a ring or zone of granular, water-soaked tissue in the outer pericarp at the stylar end of the fruit. Chilling injury may also involve the development of diffuse pitting in association with the development of a dark scald-like appearance in the skin.