A STUDY OF RESPIRATORY AND PHYSICOCHEMICAL CHANGES OF 4 KIWI FRUIT CULTIVARS DURING COOL-STORAGE

Fruits of Actinidia deliciosa cv. Allison, Bruno, Hayward and Monty ha rvested at the proper stage of maturity with a mean soluble solids con tent of 6.7% were stored at 0 degrees C in an ethylene-free atmosphere for a 17-week period. Respiration rates, production of ethylene, shel f-life, composition and changes in quality attributes were measured at regular intervals throughout the storage season. Cv. Hayward showed t he lowest respiration rate and produced less ethylene than Allison or Bruno. During storage, the most remarkable changes in quality characte ristics were observed in flesh firmness and soluble solids. The soften ing process was remarkable in Allison even after the 9th week of stora ge, followed by Bruno and Monty. The ascorbic acid content was statist ically higher in Bruno and lower in Monty. Best results and storage pe rformance were obtained with cv. Hayward followed by Monty. Comparing those results it can be seen that the physiological behaviour of kiwi fruit varieties is related to storage time at 0 degrees C. (C) 1998 El sevier Science Ltd. All rights reserved.