Get access

The effects of fruit maturation, delayed storage and ethylene treatment on the incidence of low-temperature breakdown of ‘Hayward’ kiwifruit

Authors

  • Alexia Koutsoflini,

    1. Laboratory of Pomology, Sector of Horticulture and Viticulture, Department of Agriculture, Aristotle University of Thessaloniki, GR-54 124 Thessaloniki, Greece
    Search for more papers by this author
  • Dimitrios Gerasopoulos,

    Corresponding author
    1. Laboratory of Food Processing and Engineering, Sector of Food Science and Technology, Department of Agriculture, Aristotle University of Thessaloniki, GR-54 124 Thessaloniki, Greece
    Search for more papers by this author
  • Miltiadis Vasilakakis

    1. Laboratory of Pomology, Sector of Horticulture and Viticulture, Department of Agriculture, Aristotle University of Thessaloniki, GR-54 124 Thessaloniki, Greece
    Search for more papers by this author

Errata

This article is corrected by:

  1. Errata: The effects of fruit maturation, delayed storage and ethylene treatment on the incidence of low-temperature breakdown of ‘Hayward’ kiwifruit Volume 93, Issue 9, 2338, Article first published online: 4 June 2013

Dimitrios Gerasopoulos, Laboratory of Food Processing and Engineering, Sector of Food Science and Technology, Department of Agriculture, Aristotle University of Thessaloniki, GR-54 124 Thessaloniki, Greece. E-mail: dgerasop@agro.auth.gr

Abstract

BACKGROUND: Low-temperature breakdown (LTB), a disorder inducing quality loss, during and after cold storage of ‘Hayward’ kiwifruit was investigated. Harvested kiwifruits during fruit maturation or after delayed storage (DS) at 20 °C for 0, 1, 2, 3 and 4 weeks and 1 µL L−1 ethylene treatment for 24 h were stored at − 0.5 °C for 24 weeks and additional ripening at 20 °C for 5 days. Fruit quality indices and LTB incidence and severity were determined before and after treatments.

RESULTS: Harvested fruits ripened during maturation, DS and after ethylene treatment. After storage and shelf life, fruits of all treatments were at complete ripening stage. LTB incidence of early harvested fruits was high, while that of fruits of the mid (third) and late harvests was low. Fruits of the third harvest date showed progressively increased LTB incidence with increasing duration of DS to as high as 95–100% after 4 weeks. Ethylene-treated fruits showed a comparable increase in LTB to that corresponding to 2–3 weeks of DS.

CONCLUSION: In contrast to fruit maturation, postharvest (after harvest and before storage) DS at non-chilling temperature and ethylene treatment advanced the ripening of ‘Hayward’ kiwifruit and resulted in increased LTB incidence. Copyright © 2012 Society of Chemical Industry

Ancillary