pom212-kiwifruits_ak_2005_handout

3 62 67 120 133 lb force lb12 14 15 27 30 0 7 average

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Unformatted text preview: ons 5.3 6.2 6.7 12.0 13.3 Lb-force Lb1.2 1.4 1.5 2.7 3.0 0 7 Average Rate of Kiwifruit Softening Following Ethylene Treatment at 20°C (68°F) Firmness loss per day Newtons 6.7 8.9 13.3 lb-force lb1.5 2.0 3.0 Number of days to soften from 12 to 3 lbf 7.0 6.0 3.0 Temperature °C °F 32 45 68 20 Starch Disappearance in Kiwifruits during Storage at 0ºC (32ºF) for 12 Weeks From Mary Lu Arpaia 2 3 4 Defects Sunburn symptoms Control Shriveled 5 Control Shriveled Hard Soft Control Impact bruising Freezing damage 1 2 3 4 5 6 Vibration Injury Rating Scale Pericarp translucency 6 Pericarp granulation White core inclusions Postharvest Diseases Botrytis cinerea Ammonia injury Penicillium expansum Fludioxonil (Scholar) Postharvest Fungicides: Fenhexamid (Elevate) Tools for measuring flesh firmness and soluble solids content of kiwifruit Kiwifruit Harvesting 7 Packinghouse Operations 8 9 Conclusion Fresh-cut kiwifruit slices had a shelf-life of 9-12 days if treated with 1% CaCl2, or 2% Ca lactate, and stored at 0-2°C and >90% relative humidity in an C2H4-free atmosphere of 2 to 4 kPa O2 and/or 5 to 10 kPa CO2 10...
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