RELATIONSHIPS BETWEEN DIFFERENT MAP BAGS AND THE QUALITY DURING THE STORAGE IN 'HAYWARD' KIWIFRUIT
The objective of this study was to evaluate the different MAP bags that are already on the market, especially in relation to decay and storability of kiwifruits, so as to guide exporters in the bags that are more beneficial for fruit. Hayward kiwifruits were harvested, packed in MAP bags and stored in a regular atmosphere (RA) at 0°C and 85-90% RH. The fruit was stored for 16 weeks in the case of fruit from regular atmosphere (RA) and for 14 weeks in the case of fruit from a controlled atmosphere (CA). Every 10 days was analysed the level of gases, O2 and CO2. At the end of the storage period, the fruit was kept at room temperature for one week like a shelf life. There are large differences between trademarks of MAP bags that are currently available on the market. Among the various trademarks of MAP bags tested, there is one that can cause harmful effects on the behaviour of the fruit in storage such as accelerated softening and decay, because the level of CO2 can be as so high as 16% or more. The fruit respiration in regular atmosphere storage compared to kiwifruits from controlled atmosphere storage, is different. In the latter, gas levels vary less than in regular atmosphere. This study is very useful for farmers and exporters of kiwifruits, because it allows identifying, which is the trademarks of MAP bags to use for each particular case.
García, M.A. (2015). RELATIONSHIPS BETWEEN DIFFERENT MAP BAGS AND THE QUALITY DURING THE STORAGE IN 'HAYWARD' KIWIFRUIT. Acta Hortic. 1096, 127-130
'Hayward', kiwifruit, MAP bag, storage, CO2, O2, decay