Use of Controlled Atmospheres to Maintain Postharvest Quality and Improve Storage Stability of a Novel Red‐Fleshed Kiwifruit (Actinidiachinensis Planch. var. rufopulpa [C.F. Liang et R.H. Huang] C.F. Liang et A.R. Ferguson)

“Hongyang” kiwifruit, a rare red-fleshed kiwifruit with superior nutritional content and economic value, is widely cultivated in Sichuan province of China. In this study, the effects of controlled atmospheres on the postharvest quality and storage stability of “Hongyang” kiwifruit at 2C were investigated. The parameters tested included: firmness changes, soluble solids content, titratable acidity, reducing sugar, ascorbic acid (AA), total phenols and respiration rate over a 120-day storage period. The results showed that, under conditions of approximately 2–5% O2, 3% CO2 and 2C, the kiwifruit could be stored for more than 120 days. However, optimal retention of firmness, AA and longest shelf life were achieved by storage at 2% O2 and 3% CO2. Thus, storage at 2% O2, 3% CO2 and 2C was most effective for quality retention and storage stability of “Hongyang” kiwifruit. Practical Applications “Hongyang” kiwifruit matures in mid-August and is more perishable and less suitable for storage than other kiwifruit varieties. Based on the current study, it was demonstrated that controlled atmospheres with a gas composition of 2% O2 and 3% CO2 maintained postharvest quality and prolonged shelf life of “Hongyang” kiwifruit more effectively than refrigeration alone. This method is a significant improvement over refrigeration alone as it is able to extend the storage period during which the organoleptic properties and nutritional content of “Hongyang” kiwifruit are retained.

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