Evaluation of storage temperature on quality attributes of red-fleshed kiwifruit (Actinidia chinensis var. chinensis)

The range of commercially grown kiwifruit cultivars is increasing. However, the knowledge on external or intrinsic changes, as well as postharvest performance in storage is insufficient. Red-fleshed kiwifruit (Actinidia chinensis var. chinensis) have a limited storage capacity and shelf life due to rapid softening and shrivelling. The aim of this study was to analyse the quality characteristics of red-fleshed kiwifruit during long-term storage at different temperatures. Fruit were harvested at optimal harvest time and stored for 4 months at 0 and 2°C. At 0, 1, 2, 3 and 4 months, fruits were transferred to a simulated shelf-life period of 7 days at room temperature. Colour (CIELab), firmness, weight loss, soluble solids content, titratable acidity and dry matter were measured at the end of the shelf-life period. The results of this study suggest that the main effect of temperature on red-fleshed kiwifruit was on weight loss, which was significantly higher at 2 than at 0°C. Also, firmness decreased faster (in the 1^st month storage) at 0 than at 2°C, but after 2 months storage, firmness was similar at both temperatures. The other quality parameters measured did not shown significant differences. Considering water loss is an important fruit quality parameter it is possible to conclude that temperature 0°C allows a longer storage capacity for red-fleshed kiwifruit.