Vol. 84 No: 2

Title:
Ripening behaviour and storage ability of ''Shima sarunashi'' [Actinidia rufa (Sieb. et Zucc.) Planch. ex Miq.] fruit, a kiwifruit adapted to warm climates

Authors:
JIN GOOK KIM, KENJI BEPPU, TETSUO FUKUDA and IKUO KATAOKA

pp: 187-192

Abstract:
The ripening behaviour and storage ability of “Shima sarunashi” [Actinidia rufa (Sieb. et Zucc.) Planch. ex Miq.] and A. deliciosa ‘Koryoku’ fruit were compared. In A. rufa fruit stored at 15°C after harvest, the soluble solids contents (SSC) increased, and the titratable acidity (TA) decreased gradually, in the same way as in A. deliciosa fruit. During 17 d of storage, neither A. rufa nor A. deliciosa fruit produced detectable levels of ethylene. In contrast, treatment with propylene at 100 or 1,000 μl l^-1 accelerated the increase in SSC and the decrease in TA in both species. Ripe fruit of A. rufa had higher TA values than those of A. deliciosa. Softening of fruit, especially the core, was more pronounced in A. rufa than in A. deliciosa. Under modified atmosphere packaging (MAP) at 2°C, A. rufa fruit could be stored for 60 d without excessive softening, whereas A. deliciosa fruit could be stored for 90 d.These results suggest that A. rufa fruit have a climacteric ripening pattern similar to commercial A. deliciosa, but that the storage-life of A. rufa fruit was shorter than that of A. deliciosa.

Full text: JHSB Subscribers     ISHS members & other users
(PDF 2331882 bytes)

Translate:

Go back to previous page