Effects of postharvest treatment on the sensory qualities of kiwifruit harvested at different maturities

MacRae, Elspeth; Stec, Margaret G H; Triggs, C.M.

doi:10.1002/jsfa.2740500411

Cited by 26 publications

(5 citation statements)

References 13 publications

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“…'Hayward' fruit can be stored for more than 8 weeks at low temperature since the fruit were firmer with high acidity even after 8 weeks at 5 and 10°C. Since consumer preference for kiwifruit is based on fruit firmness, SSC, and acidity, ethylene treatment is usually performed after storage to ensure fruit show uniform ripening characteristics before being brought to market (Boquete et al, 2004;MacRae et al, 1990). The present study shows that for 'Rainbow Red' and 'Sanuki Gold' fruit, 5 or 10°C can be recommended for storage periods of 4 or 8 weeks without ethylene treatment before shipping.…”

Section: Implications Of Storage Temperature In Kiwifruit Cultivarsmentioning

confidence: 99%

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Asiche¹,

Mitalo²,

Kasahara³

et al. 2017

The Hortic J

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The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20°C) for 8 weeks were investigated. The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature. Early-maturing cultivars, 'Rainbow Red' and 'Sanuki Gold' fruit stored at 5, 10, and 15°C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20°C maintained high firmness and TA even after 8 weeks unless they were infected with rot. A late-maturing cultivar, 'Hayward' fruit stored at 5 and 10°C softened more rapidly than when stored at 0, 15, or 20°C. Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene. These results suggest that 'Sanuki Gold' and 'Rainbow Red' are more sensitive to low temperatures compared to 'Hayward' and the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine.

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Section: Implications Of Storage Temperature In Kiwifruit Cultivarsmentioning

confidence: 99%

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Asiche¹,

Mitalo²,

Kasahara³

et al. 2017

The Hortic J

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“…In other fruit, it has been reported that consumer preferences or acceptance are mainly based on SSC but other quality attributes may also be important (Sozzi et al, 1980;Ben-Arie et al, 1982;Matsumoto et al, 1983;Young and Paterson, 1985;Robertson and Meredith, 1989;MacRae et al, 1990). Among these other quality attributes, TA may play an important role in consumer preferences or acceptance (Lawes and Sawanobori, 1984;Pehrson and Ivans, 1988;Crisosto et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Understanding consumer acceptance of early harvested ‘Hayward’ kiwifruit

Crisosto

2001

Postharvest Biology and Technology

100

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During two seasons, 'in-store' consumer acceptance tests were performed to determine the relationship between ripe soluble solids concentration (RSSC) and/or ripe titratable acidity (RTA) on 'Hayward' kiwifruit consumer acceptance. For this, 252 consumers were presented kiwifruit slice samples with RSSC of 11.0, 12.0, 13.0, and 14.0% with a RTA ranging from 0.8 to 1.2%. Kiwifruit with RSSC that ranged from 11.6 to \ 13.5% were always liked by consumers but with different degrees of liking. A 12.5% RSSC is proposed as a minimum quality index for early-marketed kiwifruit. RTA played a significant role in consumer acceptance only on kiwifruit that had RSSCB11.6% with RTA ]1.17% ('sour'). This kiwifruit quality survey indicated that some vineyards had kiwifruit with RSSC higher than 12.5% before they met the recommended minimum maturity standard of 6.5% HSSC. Kiwifruit picked with SSC B6.2% developed flesh breakdown. This work demonstrated that some California vineyards could produce high taste quality (12.5% RSSC) kiwifruit before they reach 6.5% SSC measured when kiwifruit are hanging on the vines.

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“…Michaelis-Menten type models are monotonic models that represent firmness loss, and contain different parameters for characterising the dataset (Benge, De Silva, Banks, & Jeffery, 2000), while reciprocal, power and reciprocal quadratic models (Westcott & Callan, 1990) represent models that can be used to fit storage potential parameters. The most studied physiological mechanisms that regulate decreasing kiwifruit firmness include the disassembly of polysaccharide networks in cell walls, pectin degradation, hydrolysis of starch celluloses and hemicellulose (Hertog, Nicholson, & Jeffery, 2004;Macrae, Lallu, Searle, & Bowen, 1989;Macrae, Stec, & Triggs, 1990;Paliyath & Murr, 2008;Pyke, Hopkirk, Alspach, & Cooper, 1996).…”

Section: Michaelis-menten Type Complementary Gompertz and Jointedmentioning

confidence: 99%

“…Simple exponential, Boltzmann, inverse exponential polynomial (Jordan & Loeffen, 2009), complementary Michaelis–Menten type, complementary Gompertz and jointed Michaelis–Menten type models are monotonic models that represent firmness loss, and contain different parameters for characterising the dataset (Benge, De Silva, Banks, & Jeffery, ), while reciprocal, power and reciprocal quadratic models (Westcott & Callan, ) represent models that can be used to fit storage potential parameters. The most studied physiological mechanisms that regulate decreasing kiwifruit firmness include the disassembly of polysaccharide networks in cell walls, pectin degradation, hydrolysis of starch celluloses and hemicellulose (Hertog, Nicholson, & Jeffery, ; Lallu, Searle, & Macrae, ; Macrae, Lallu, Searle, & Bowen, ; Macrae, Stec, & Triggs, ; Paliyath & Murr, ; Pyke, Hopkirk, Alspach, & Cooper, ). Cellular turgor decreases due to water loss by transpiration (Biswas, East, Hewett, & Heyes, ; Saladie et al, ), and the softening processes of fruits is known to be affected by storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Prediction models for the softening of new commercialActinidiacultivars

Giuggioli

Girgenti

Baudino

et al. 2017

J Food Process Preserv

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Empirical models for the softening of Actinidia deliciosa fruits (exponential decay, complementary Gompertz and modified Boltzmann models) were applied to the 'Hortgem Tahi of Actinidia chinensis Planch., all of which are emerging cultivars in the baby kiwi and yellow pulp kiwifruit markets. A texture analyser collected firmness data for kiwifruits stored up to 18 days at 2 and 248C, for use in prediction models. The dry matter, soluble solid, and vitamin C content was also determined for these new commercial cultivars, which were compared to the control 'Hayward' cultivar. The Boltzmann model, which is known to perform well for the 'Hayward' cultivar, was confirmed as the best fit for baby kiwi 'Rua ® ' and yellow 'Jingold ® Jintao' cultivars for all studied conditions, whereas the exponential decay model was the best fit for the 'Tahi ® ' cultivar. Practical applicationsIn the postharvest sector, models or equations can represent effective tools for the prediction and characterization of physiological and qualitative changes during fruit ripening in different storage conditions. We evaluated the softening of new commercial cultivars of the Actinidia genus, which could improve our understanding of the behavior of these fruits under different temperatures, as well as allowing prediction of their shelf-life. Moreover, the evaluation of mathematical models on softening could facilitate the scheduling of the post-harvest management of kiwifruit. This would assist with managing this product for distant or demanding markets, as well as other operations such as packaging, where this information could help to reduce economic losses associated with excessive softening.

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Effects of postharvest treatment on the sensory qualities of kiwifruit harvested at different maturities

Abstract: ABSTRACT

Cited by 26 publications

References 13 publications

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Understanding consumer acceptance of early harvested ‘Hayward’ kiwifruit

Prediction models for the softening of new commercialActinidiacultivars

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