Food and Fermentation Industries >

2021 , Vol. 47 >Issue 4: 27 - 32

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025157

Effect of adequate postharvest ripening on the shelf quality of kiwifruits with cold storage treatment

  • LIU Na ,
  • LONG Junyan ,
  • HE Wencan ,
  • ZHAO Zhibing ,
  • XIE Guofang
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  • 1(Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China)
    2(Guizhou Engineering Research Center for Fruit Processing, Guiyang 550005, China)

Received date: 2020-07-24

  Revised date: 2020-08-31

  Online published: 2021-03-16

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Abstract

To explore the postharvest ripening on the extension of cold storage and the preservation of kiwifruit shelf quality, “Guichang” kiwifruits were used to investigate the effect of adequate postharvest ripening on their shelf quality after cold storage. The results showed that when the kiwifruits were transferred to a (4 ± 0.5) ℃ condition after dissipating their field heat in a cold place, their respiration and ethylene release rate increased significantly upon ripening and the antioxidant content of the fruits was low. Besides, the O-2and H2O2 accumulated rapidly and the metabolism of reactive oxygen species was imbalanced. These leading to the rotting of all kiwifruits after 40 days of cold storage. When kiwifruits were transferred to a (4±0.5) ℃ after ripening to 9.5% of soluble solid content, their respiration and ethylene release could be efficiently inhibited during shelf storage. Thereby, this method could reduce nutrient loss and maintain the antioxidant content and the reactive oxygen species metabolism balance the fruits. This further decreased the kiwifruit decay rate and prolonged the cold storage period. However, when the kiwifruits were transferred to (4±0.5) ℃ of after ripening to 14.5% of soluble solid content, it promoted fruit rotting. Therefore, adequate postharvest ripening could preserve the shelf quality after transferring to cold storage by reducing the ethylene release rate, increasing the antioxidant enzymatic activity, and maintaining the reactive oxygen metabolism balance. These findings have provided theoretical evidence for the development of kiwifruit storage and preservation technology.

Key words： kiwifruit; adequate postharvest ripening; cold storage; shelf quality

Cite this article

LIU Na , LONG Junyan , HE Wencan , ZHAO Zhibing , XIE Guofang . Effect of adequate postharvest ripening on the shelf quality of kiwifruits with cold storage treatment[J]. Food and Fermentation Industries, 2021 , 47(4) : 27 -32 . DOI: 10.13995/j.cnki.11-1802/ts.025157

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