The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C 2 H 4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices. Fresh-cut kiwifruit slices had a shelf-life of 9-12 days if treated with 1% CaCl 2 or 2% Ca lactate, and stored at 0-2°C and >90% relative humidity in an C 2 H 4 -free atmosphere of 2 to 4 kPa O 2 and/or 5 to 10 kPa CO 2 .

Black-ripe olives (Olea europaea cv. Ascolano, Manzanillo, Mission, and Sevillano), intended for oil extraction, were stored at 5 °C for 6−8 weeks to evaluate their postharvest physiology and quality changes. Also, samples of olives were placed at 20 °C for 2 weeks to determine the deterioration rate of four cultivars at ambient temperature. Fruit quality evaluations included color, visual quality, fruit firmness, mass loss, and water and oil content. Decay incidence, physiological disorders, and respiration and ethylene production rates of the olives were also recorded. Olive oil quality was determined by analysis of titratable acidity, peroxide value, K 232 and K 270 coefficients, and fatty acid composition of the olives. Fruit and oil quality of Ascolano and Manzanillo cultivars deteriorated more rapidly than that of Mission and Sevillano olives. Black-ripe Manzanillo and Ascolano olives could be stored with good air circulation at 5 °C for 2 and 4 weeks, respectively, whereas Mission and Sevillano cultivars could be stored for 6−8 weeks at 5 °C with maintenance of good fruit and oil quality. Keywords: Olea europaea; olive; cultivar; fatty acids; olive oil; quality; storage

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During three consecutive years, 'Bing' sweet cherry (Prunus avium L.) trees were treated during dormancy with the dormancy-manipulating compounds, CH2N2 or CaNH4NO3, or were treated with the plant growth regulator GA3 at straw color development. Fruit of a range of maturities, based on skin color, were evaluated for quality following harvest and simulated transit and market storage conditions. At comparable maturities, CH2N2 and GA3 fruit were of similar firmness and were consistently firmer than CaNH4NO3-treated and untreated fruit across years, storage regimes, and maturities. CaNH4NO3 and untreated fruit were of similar firmness. CH2N2-treated cherries were larger than fruit of other treatments, but only marginally with respect to variation in fruit size between years. Contraction of fruit diameter occurred after 3 days storage, but ceased thereafter up to 11 days storage. Soluble solids and titratable acidity varied between years, storage regimes, and maturities. Strong interactions of treatment and year concealed possible treatment effects on these indices. GA3 fruit contained fewer surface pits in one year while CH2N2 fruit suffered less shrivel in another. The earlier harvest date for CH2N2 fruit often avoided higher field temperatures and the resulting promotion of postharvest shrivel. Pitting and shrivel were more prevalent in stored fruit. Brown stem discoloration developed in storage, occurring most frequently in mature fruit, although methyl bromide-fumigated fruit were particularly susceptible. This disorder was more common in GA3 fruit during years of high incidence. Chemical names used: gibberellic acid (GA3); calcium ammonium nitrate (CaNH4NO3); hydrogen cyanamide (CH2N2).

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