Ethylene emission and physicochemical changes during cool storage of Kiwifruit

• Published in: International journal of food science & technology Vol. 45(7); pp. 45(7), 1513 - 1516
• Main Authors: Chiaramonti, Nathalie, Barboni, Toussaint
• Format: Journal Article
• Language: English
• Published: Wiley 2010
• Subjects: Analytical chemistry; Chemical Sciences
• ISSN: 0950-5423; 1365-2621

Kiwifruit production is a dynamic agricultural activity in Corsica and represents 10% of the French total. Because of its composition, sensory characteristics and resistance during preservation, the kiwifruit has great potential for industrial exploitation. The kiwifruit (Actinidia deliciosa cv. Hayward) produces ethylene because it is a climacteric fruit. The concentration of ethylene increases during cold storage at 0 C. This increase is slow in the first 2 months of storage and then accelerates quickly to reach the climacteric peak. The timing of this climacteric peak varies in function of the year of harvest, occurring after between 100 and 140 days of storage. In parallel with this ethylene production, there is an increase in reducing sugar concentration, Brix, acidity and Botrytis cinerea contamination and conversely a reduction in the firmness and mass of the fruits. This study used statistical analysis to summarise these changes and show the influence of ethylene on the ripening and storage time of the kiwifruits.