Effect of Controlled Atmosphere Storage Conditions on the Chemical Composition of Super Hardy Kiwifruit

Abstract

Super hardy kiwifruit [Actinidia kolomikta (Maxim. & Rupr.) Maxim.] accumulate large amounts of biologically active compounds, but it is possible to store ripe fruit for a very short time, only 2 weeks at 0–5 °C. Therefore, it is necessary to determine optimal storage conditions to prolong fruit storage time. The aim of this research was to analyse changes in the basic chemical composition of fruit during ripening in controlled atmosphere chambers. Fruit was stored for 6 weeks at a constant temperature (0 °C) and humidity (90%) in different air compositions (No. 1—21% O2, 78% N2; No. 2—0.5% O2, 98.5% N2, 1% CO2; No. 3—1.5% O2, 95.5% N2, 3% CO2; No. 4—2% O2, 93% N2, 5% CO2). The chemical composition of the fruit was determined at harvest, after 2, 4 and 6 weeks of storage. Dry matter, soluble solids, ascorbic acid, total chlorophyll and carotenoid contents were analysed. The greatest increase in the contents of dry matter and soluble solids after 6 weeks of storage was found in the chamber where O2 was 2% and CO2 was 5%. The ascorbic acid content decreased during the fruit ripening process regardless of the air composition. Most of the ascorbic acid remained in fruit stored in the chamber with 1.5% O2 and 3% CO2. The concentration of total chlorophyll and total carotenoids in the fruit increased as development progressed. The different air parameters in the storage chambers had different effects on the synthesis of pigments in fruit, but the content of pigments increased most in fruit stored in the chamber with atmospheric parameters 0.5% O2 + 1% CO2.

‘Tango’ Female and ‘Hombre’ Male Freeze-tolerant Kiwis (Actinidia chinensis Planch var. chinensis)

“…3), with a range of 10.8 to 17.7 Brix. These data are comparable to those reported for A. kolomikta (Paulauskiene et al 2020) and for A. chinensis var. deliciosa (A.Chev.)…”

“…These values are greater than A. deliciosa Planch var. deliciosa (A.Chev) 'Hayward' at a comparable harvest date (Gullo et al 2016) and are comparable to A. kolomikta cultivars at their harvest dates (Paulauskiene et al 2020). After harvest, 'Tango' fruit were stored at 5 C in a covered, but not sealed, container to retain humidity.…”

“…deliciosa (A.Chev.) (Paulauskiene et al 2020;Williams et al 2003). Zespri TM SunGold TM and ChinaBelle V R are A. chinensis Planch var.…”

Phenolic Compounds in Berries of Winter-Resistant Actinidia arguta Miq. and Actinidia kolomikta Maxim.: Evidence of Antioxidative Activity

“…Moreover, even higher amounts of TPC in berries of the ‘Izumrudna’ cultivar did not significantly influence the antioxidant activity compared to A. kolomikta cultivars. This could be explained by the effect of another strong antioxidant-ascorbic acid because the concentration of this compound in the berries of A. kolomikta was determined to be several times higher than that of A. arguta [ 46 , 47 ]. Different phytochemicals contribute to the total antioxidant capacity in different proportions.…”

Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit (Morus alba L. cv Kokuso 21)

“…Modified atmosphere packaging (MAP) treatment effect on fruit quality was tested in strawberries, sweet cherries [30], pomegranate [31,32], litchi [33], table grapes [34], kiwi [35], and blueberry [36]. MAP resulted in an effective method of fruit quality preservation to extend the shelf life of small fruits, with positive effects on physical-chemical parameters and a reduction in the development of fungi.…”