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

The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C 2 H 4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices. Fresh-cut kiwifruit slices had a shelf-life of 9-12 days if treated with 1% CaCl 2 or 2% Ca lactate, and stored at 02°C and >90% relative humidity in an C 2 H 4 -free atmosphere of 2 to 4 kPa O 2 and/or 5 to 10 kPa CO 2 .

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