Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit (Actinidia arguta and its hybrid) after cold storage under normal versus controlled atmosphere

Latocha, Piotr; Krupa, Tyler J.; Jankowski, P.; Radzanowska, J.

doi:10.1016/j.postharvbio.2013.09.005

Cited by 62 publications

(60 citation statements)

References 15 publications

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“…Planch ex Miq.) cultivar 'Weiki' was harvested at commercial maturity stage .5% soluble solid content) (Latocha et al, 2014;Lim et al, 2016) from a commercial plot located in Bodzew, Mazowieckie State, Poland (51°47ʹ49.9″ N, 20°48ʹ44.0″ E). Fruit of a moderate and equal size, without any deformations or damage, was collected manually from a number of randomly selected plants on the 6 th of September, 2014.…”

Section: Methodsmentioning

confidence: 99%

“…Apart from the abovedescribed attributes, postharvest storage ability and fruit storage characteristics are of great importance, especially in the case of commercial production. Physiologically mature fruit of A. deliciosa cultivar 'Hayward' can be stored under refrigeration for 4-6 months, while the kiwiberry only 1-2 months (Fisk et al, 2006;Krupa et al, 2011;Latocha et al, 2014). Kiwiberry belongs to climacteric fruits in which ethylene speeds up the processes of fruit ripening and softening due to continued fruit respiration , which is accompanied by chlorophyll and starch degradation .…”

Section: Introductionmentioning

confidence: 99%

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Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Stefaniak

Sawicka

Krupa

et al. 2017

Zemdirbyste-Agriculture

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The kiwiberry (Actinidia arguta (Siebold et Zucc.) Planch ex Miq) has become a widely studied species in recent years due to its high resistance to low temperature and high content of health-promoting phytochemicals. The aim of this study was to verify the effect of pre-storage application of oxalic acid, salicylic acid and acetylsalicylic acid, calcium chloride (CaCl 2 ) and 1-methlycyclopropene (1-MCP) on quality changes of the kiwiberry cultivar 'Weiki' during cold storage. During six weeks of storage fruit firmness, titratable acidity and the total ascorbate content decreased from an average of 61 N, 1.5%, 857 mg kg -1 to 2.5 N, 1%, 380 mg kg -1 , respectively. Contrary, the soluble solids and the total phenolics content increased from an average of 0.30%, 73.5 mg kg -1 to 0.51%, 172 mg kg -1 , respectively. Application of 1-MCP clearly improved fruit firmness and inhibited the ascorbate loss. Compared to the control, the fruit firmness and total ascorbate content was higher by 50% and 13%, respectively. The acetylsalicylic acid treated fruit exhibited significant drop of phenolics as compared to the control. There was no significant difference in fruit total antioxidant activity determined immediately after harvest and at the end of storage (16.7 vs 17 mmol kg -1 , respectively). Fruit treated by salicylic acid, CaCl 2 and 1-MCP was characterized by a significantly higher titratable acidity compared to the control group. This study showed that the highest ability to maintain fruit quality during cold storage was exhibited by 1-MCP treated kiwiberry.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Stefaniak

Sawicka

Krupa

et al. 2017

Zemdirbyste-Agriculture

Self Cite

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“…The great economic interest in kiwifruit is linked to its high nutraceutical values, together with the long-term storage capability and consequent exportability. After harvest, fruits are usually stored at 0°C under controlled atmosphere (CA), where the removal of ethylene increases the storage time up to 4 months, preserving both fruit quality and flavour (Latocha et al 2014). Kiwifruits are an excellent source of minerals (e.g.…”

Section: Introductionmentioning

confidence: 99%

Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response

Ugolini¹,

Righetti²,

Carbone

et al. 2017

J Food Sci Technol

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The use of natural compounds to preserve fruit quality and develop high value functional products deserves attention especially in the growing industry of processing and packaging ready-to-eat fresh-cut fruit. In this work, potential mechanisms underlying the effects of postharvest biofumigation with brassica meal-derived allyl-isothiocyanate on the physiological responses and quality of 'Hayward' kiwifruits were studied. Fruits were treated with 0.15 mg L -1 of allylisothiocyanate vapours for 5 h and then stored in controlled atmosphere (2% O 2 , 4.5% CO 2 ) at 0°C and 95% relative humidity, maintaining an ethylene concentration \0.02 lL L -1 . The short-and long-term effects of allylisothiocyanate on fruit quality traits, nutraceutical attributes, glutathione content, antiradical capacity and the activity of antioxidant enzymes were investigated. The treatment did not influence the overall fruit quality after 120 days of storage, but interestingly it enhanced the ascorbic acid, polyphenols and flavan-3-ol content, improving the antioxidant potential of kiwifruit. The short-term effect of allyl-isothiocyanate was evidenced by an increase of superoxide dismutase activity and of oxidative glutathione redox state, which were restored 24 h after the treatment. The expression levels of genes involved in detoxification functions, ethylene, ascorbate and phenylpropanoid biosynthesis, were also significantly affected upon allyl-isothiocyanate application. These results suggest that allyl-isothiocyanate treatment probably triggered an initial oxidative burst, followed by an induction of protective mechanisms, which finally increased the nutraceutical and technological value of treated kiwifruits.

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“…As the level of technological innovation continues to improve, new post-harvesting technologies will be able to achieve improved storage times and overall quality of the fruits [64]. During the distribution stage, the expertise developed over the years by Piedmontese distributors represents a positive aspect for further increase of exports in new markets like Russia, Brazil and India [23].…”

Section: External Parameters Opportunitiesmentioning

confidence: 99%

Integrated Methodologies (SWOT, TOWS, LCA) for Improving Production Chains and Environmental Sustainability of Kiwifruit and Baby Kiwi in Italy

et al. 2017

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Abstract:Italy's kiwifruit growers are considered to be world-leading players of the past 20 years. However, with this success come its challenges. In the last five years, a bacterial canker of kiwifruit known as Pseudomonas syringae pv. actinidiae (Psa) has caused a dramatic reduction in the size of the areas cultivated, leading to several experienced Piedmontese Actinidia deliciosa growers beginning to cultivate the A. arguta. To better understand the potential for replacing the common kiwifruit in Italy's Piedmont region with plantations of A. arguta and to attain a systematic approach and support for decision situations; we assessed the environmental impact of the two production chains (field and storage) from a technical-operational perspective. The assessment was conducted through interviews with producers, field and warehouse technicians and sales managers in order to reveal the strengths and weaknesses of the two systems. The work presented below considers the application of the Life Cycle Assessment (LCA) method for the field system (two different phases of the plantation) and the SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis for the entire supply chain (field and warehouse management). Finally, a TOWS analysis (Threats, Opportunities, Weakness, Strengths) integrated the results of both LCA and SWOT analyses and permitted to highlight the development strategies for A. arguta in Piedmont. The total orchard cycle for A. arguta presents an impact of 0.14 kg CO 2 eq (GWP) and for A. deliciosa an impact of 0.11 kg CO 2 eq (GWP). Based on the synthesis of results from our TOWS analysis, we identified the following development strategies to help to shape the future A. arguta supply chain in Piedmont: Large-scale oriented; Berry fruits oriented; Export and organic oriented and Niche oriented.

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Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit (Actinidia arguta and its hybrid) after cold storage under normal versus controlled atmosphere

Cited by 62 publications

References 15 publications

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Effect of kiwiberry pre-storage treatments on the fruit quality during cold storage

Postharvest application of brassica meal-derived allyl-isothiocyanate to kiwifruit: effect on fruit quality, nutraceutical parameters and physiological response

Integrated Methodologies (SWOT, TOWS, LCA) for Improving Production Chains and Environmental Sustainability of Kiwifruit and Baby Kiwi in Italy

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