Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices

The quality attributes and gas production of fresh-cut kiwifruit slices (Ac tinidia deliciosa cv Hayward) were studied to identify the optimum ranges o f storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investiga ted. Flesh softening was the major quality loss of stored fresh-cut kiwifru it slices. Fresh-cut kiwifruit slices had a shelf-life of 9-12 days if trea ted with 1% CaCl2 or 2% Ca lactate, and stored at 0-2 degrees C and >90% re lative humidity in an C2H4-free atmosphere of 2 to 4 kPa O-2 and/or 5 to 10 kPa CO2.