Characteristic of fruit development for optimal harvest date and postharvest storability in ‘Skinny Green’ baby kiwifruit

Oh, Seong Bok; Muneer, Sowbiya; Kwack, Yong-Bum; Shin, Mi Hee; Kim, Jin Gook

doi:10.1016/j.scienta.2017.05.003

Cited by 33 publications

(21 citation statements)

References 16 publications

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“…The process of fruit ripening is not only softening, and ethylene is responsible for other physiological aging processes of the fruit. During the growth of the minikiwi on the shrub, the total contents of sugars and starch increased in order to decrease during ripening [13,38]. Starch is degraded during fruit storage.…”

Section: Discussionmentioning

confidence: 99%

“…Currently, an important issue is the optimization of the fruit storage conditions and supply. Thus far, assessing the aspects of the physiological ripening of fruits, the appropriate moment of maturity has been determined in which the fruits should be harvested [11][12][13]. However, minikiwi fruits have a relatively low storage ability under refrigerated conditions.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage

Krupa

Tomala

2021

Agronomy

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The rapid increase in the production of hardy kiwi fruit (A. arguta) since the beginning of the 21st century has required the development of new cultivation technologies and postharvest handling procedures in order to extend the supply and transport of the fruit to distant markets. Fruit storage focuses on the inhibition of ripening processes regulated by ethylene activity or respiration. Both of these are effectively regulated by appropriate concentrations of O2 and CO2 in the atmosphere surrounding the fruit. In this study, the effect of the concentration of both gases in the cold room on the physico-chemical indices of fruit quality, i.e., mass loss, firmness, soluble solids and monosaccharides content, titratable acidity and acid content, and color of the peel was evaluated. Studies have shown that high CO2 concentrations inhibit ripening processes more effectively than low O2 concentrations. Softening of berries as well as an increase in soluble solid contents was recorded during the first 4 weeks of storage in the fruit. However, the increase in monosaccharides was fairly stable throughout the study period. The increase in soluble solids content as well as the loss of acidity were more strongly determined by CO2 than O2, although the acid content in a 10% CO2 atmosphere did not change. Additionally, the fruits were greener after storage in 10% CO2, but the weakness was skin dulling and darkening. The results indicate that the use of high CO2 concentrations (5–10%) effectively inhibits ripening processes in fruit. After 12 weeks of storage, the fruit was still not suitable for direct consumption, which suggests that the storage period can be extended further.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage

Krupa

Tomala

2021

Agronomy

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“…When compared to other Actinidiaceae (A. deliciosa, and A. chinensis), the baby kiwifruit can be stored for a shorter period of time, namely for 1-2 months at 0°C [Baudino et al, 2017;Lim et al, 2016;Strik & Hummer, 2006]. Previous studies have attempted to identify the best method for increasing the shelf-life, by utilizing 1-methylcyclopropene (1-MCP) [Wang et al, 2015], edible coating [Fisk et al, 2008;Kaya et al, 2016] or by identifying the optimal harvest date for improving storability [Oh et al, 2017]. According to the current social and economic scenarios, the driver of the innovation and the key point to improve the performance of all preserving techniques is the sustainability requirement to satisfy the competitiveness asset of the supply chain.…”

Section: Introductionmentioning

confidence: 99%

Post-Harvest Warehouse Management for Actinidia arguta Fruits

Giuggioli

Briano

Baudino

et al. 2019

Pol. J. Food Nutr. Sci.

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In the baby kiwifruit food chain, the extent of losses caused by high perishability of the edible skin is a barrier for these fruit's position in the fresh market. Thus, maintaining the overall quality in the warehouse is fundamental for the market channel. The wrapping technique with a stretch fi lm represents a fi ne opportunity for maintaining fruit quality. Hortgem Rua ® and Hortgem Tahi ® cultivars of kiwifruits were evaluated during storage at 1±1°C for up to 60 days. The stretch wrap fi lm used to protect the fruit has shown to limit the weight loss maintained by the pulp of both cultivars that were fi rmer (2.39 N and 2.13 N) and had lower gumminess values (280.92 and 213.57 for Hortgem Rua ® and Hortgem Tahi ® , respectively). Considering sensorial attributes, the wrapped samples also maintained overall quality, especially in terms of fruit colour (luminosity), consistency and taste.

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“…Actinidia arguta hardy kiwifruit or baby kiwifruit, is a widely cultivated fruit species in East Asia, and consumer preference for the fruit has increased due to well-balanced sweet and sour taste and intense flavor (Fisk et al 2006;Oh et al 2017). Hardy kiwifruit have a smooth and edible skin, and the fruit size is smaller than green flesh kiwifruit (A. deliciosa) (Fisk et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Hardy kiwifruit have a smooth and edible skin, and the fruit size is smaller than green flesh kiwifruit (A. deliciosa) (Fisk et al 2008). The fruit are considered healthy as they contain high amounts of vitamin C, approximately 150-200 mg per 100 g of fresh fruit (Krupa et al 2011;Oh et al 2017). The fruit is also rich in phenolic compounds, lutein, and minerals (such as, P, Ca, Fe, and Zn) (Latocha et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical quality of hardy kiwifruit (Actinidia argutaL. cv. Cheongsan) during ripening is influenced by harvest maturity

Han

Park

Kim

et al. 2019

Forest Science and Technology

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Hardy kiwifruit is popular among consumers, but it has a short shelf-life. In this study, the influence of harvest maturity on the physicochemical properties of 'Cheongsan' hardy kiwifruit was investigated during storage at 22 C. Harvested fruit were divided based on the soluble solids content (SSC) into 'harvest 1' and 'harvest 2' with 6% and 8% SSC, respectively. As the fruit continued growing on the vine, the fresh and dry weights at harvest were 1.3 and 1.7 times higher in 'harvest 2' than in 'harvest 1', respectively. There was no significant difference in titratable acidity between the two groups. Harvest maturity significantly affected the content of total phenolic compounds; 'harvest 2' fruit had 2.1 times higher concentration than that of 'harvest 1' fruit. The respiration rate rapidly increased after harvest, and the SSC also increased throughout the ripening, regardless of fruit maturity. 'Harvest 2' fruit exhibited significant reduction of weight loss and retained firmness during ripening compared with those of 'harvest 1' fruit. The 'harvest 1' fruit were not of adequate quality and spoiled before ripening. These data suggest that 'Cheongsan' hardy kiwifruit should be harvested when the SSC is greater than 8% to retain premium quality fruit.

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Characteristic of fruit development for optimal harvest date and postharvest storability in ‘Skinny Green’ baby kiwifruit

Cited by 33 publications

References 16 publications

Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage

Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage

Post-Harvest Warehouse Management for Actinidia arguta Fruits

Physicochemical quality of hardy kiwifruit (Actinidia argutaL. cv. Cheongsan) during ripening is influenced by harvest maturity

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