Prediction models for the softening of new commercial<i>Actinidia</i>cultivars

Giuggioli, Nicole Roberta; Girgenti, Vincenzo; Baudino, Claudio; Giacalone, Giovanna; Chiabrando, V.

doi:10.1111/jfpp.13245

Cited by 8 publications

(6 citation statements)

References 36 publications

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“…The texture profile analysis (TPA) assessment was conducted with a texturometer (TA.XTplus; Stable Micro Systems, Godalming, UK) with a 75-mm aluminium compression plate (P/75). For the TPA test, a 25% strain was applied, with a pre-test speed of 1 mm s -1 , a test speed of 5 mm s -1 and a 5-g trigger force (Giuggioli et al, 2017). The following TPA parameters from the resulting force-time curve were registered: hardness, springiness, cohesiveness, adhesiveness, gumminess, chewiness and resilience.…”

Section: Weight Loss (%) =mentioning

confidence: 99%

Coatings role in the baby kiwi shelf life

Brondino¹,

Peano²,

Giuggioli³

2022

Acta Hortic.

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Baby kiwi, also called hardy kiwi (Actinida arguta) is native to East Asia and currently commercialized in USA, Canada, Chile, New Zealand and Europe; however, it is still relatively unknown to consumers. In recent years, baby kiwi has gained popularity due to its nutraceutical superiority over the well-accepted green kiwi and its ease of consumption -when ripe, hardy kiwi is suitable for direct consumption without peeling. Hardy kiwi is typically harvested at commercial maturity, so weight losses and pulp hardness are the most difficult parameters in postharvest management of the supply chain and the availability of fruits in the fresh market. This work was focused on the hardy kiwi 'Hortgem Rua ® ', marketed under the Nergi ® brand and cultivated in the Piedmont region of northern Italy. The aim was to evaluate the application of two different coatings, C1 (commercial formulation in the absence of amines, made from natural shellac dissolved in ethyl alcohol) and C2 (commercial formulation based on sucrose ester), in the maintenance of shelf life up to 21 days at 2 and 24°C. Qualitative analyses (weight loss, skin colour, texture profile analysis, soluble solid content and titratable acidity) were performed at harvest time (0 days) and every 3 days thereafter. The results indicate that the C1 coating was better for reducing moisture loss, maintaining pulp hardness and containing the evolution of soluble solid content throughout the shelf life at 24±1°C of 'Hortgem Rua ® '. However, there was no improvement in shelf life at 2±1°C.

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Section: Weight Loss (%) =mentioning

confidence: 99%

Coatings role in the baby kiwi shelf life

Brondino¹,

Peano²,

Giuggioli³

2022

Acta Hortic.

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“…Although knowledge about the importance of the softening models of baby kiwifruits has increased in recent years [Giuggioli et al, 2017], the evolution of texture parameters under packaging conditions, such as the wrapping of mini pallet, has not been reported. Changes in fi rmness and gumminess values are reported in Table 2.…”

Section: Textural Parametersmentioning

confidence: 99%

“…Among fresh and perishable fruits, the baby kiwifruits are consumed without peeling, similarly to berries. Due to the rapid transformation to softening, skin wrinkling, water loss and fruit decay [Latocha et al, 2014], baby kiwifruits require effi cient storage tools in the supply chain management [Giuggioli et al, 2017;White et al, 2005]. 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].…”

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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“…However, minikiwi fruits have a relatively low storage ability under refrigerated conditions. The main reason is not fungal or physiological diseases, but the quick softening of fruit stored in a common cold store [14,15]. Appropriate storage conditions limit the ripening processes in fruit [16,17].…”

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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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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Prediction models for the softening of new commercialActinidiacultivars

Cited by 8 publications

References 36 publications

Coatings role in the baby kiwi shelf life

Coatings role in the baby kiwi shelf life

Post-Harvest Warehouse Management for Actinidia arguta Fruits

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

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