A REVIEW OF HOW TO OPTIMIZE STORAGE AND SHELF LIFE EXTENDING TECHNOLOGIE OF KIWIFRUIT (ACTINIDIA SP.) BY USING 1-METHYLCYCLOPROPENE TO MEASURABLY REDUCE FRUIT WASTE

Published in Scientific Papers. Series B, Horticulture, Volume LXI
Written by Ramona COTRUŢ, Anca Amalia UDRIŞTE

Kiwifruit (Actinidia deliciosa) are capable of long term storage only if carefully protected against deterioration prior to and during storage. They are harvested when mature but unripe and must ripen before eating. They are extremely sensitive to ethylene gas, which causes rapid flesh softening during storage, starch depletions to reduced sugars, increased susceptibility to spread of fruit rotting organisms and physiological breakdown. Hardy kiwifruit/Baby kiwi (Actinidia arguta) have smooth, edible skins and are smaller in size than 'Hayward’ kiwifruit. Unlike A. deliciosa, baby kiwi fruits are very sensitive to dryness because of their smooth peels that lack hair. This phenotype characteristic is the main reason for the short-storage time and fast loss of postharvest quality. Fruits are not picked vine ripe, as they would be too soft to package and ship, instead they are picked when physiologically mature and firm, and are stored under refrigeration (00C, 90–95% RH). Limited information exists regarding the ripening physiology of hardy kiwifruit or the ideal packaging and storage conditions for optimum quality, storage and shelf life. The objectives of this paper is to integrate existing knowledge and findings about applying technologies developed to suppress ethylene content and its effects degrading the kiwifruit post-harvest by applying 1-methylcyclopropene and periodically reviewing its effects and changes in kiwifruit quality, thereby improving storage technologies and extend the shelf life. The paper is an overview of how to optimize storage technologies of kiwifruit, managing fruit ripening by controlling naturally occurring ethylene during storage for optimal market value and more efficient harvest management, while maintaining excellent quality fruit and reduce losses and findings reveal the importance for assessing the marketing performance of the retail wine stores and the limits that generated lack of adoption on a large scale.

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COTRUŢ R., UDRIŞTE A.A. 2017, A REVIEW OF HOW TO OPTIMIZE STORAGE AND SHELF LIFE EXTENDING TECHNOLOGIE OF KIWIFRUIT (ACTINIDIA SP.) BY USING 1-METHYLCYCLOPROPENE TO MEASURABLY REDUCE FRUIT WASTE. Scientific Papers. Series B, Horticulture, Volume LXI, Print ISSN 2285-5653, 33-38.


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