What happens in a full-scale kiwifruit curing stack?

A.R. East, L. Doleh, P.B. Jeffery, N. Tapia, S.G. Gwanpua, A.F. Woolf
Curing of kiwifruit occurs immediately after harvest, where the fruit are placed in picking bins in a shaded region for a few days. This procedure was originally developed in order to reduce subsequent Botrytis rots in storage, but now is also used as a logistical tool to enable accumulation of fruit at the packhouse in front of the grading system. Rates of cooling to storage temperature have been identified as influencing long-term storage outcomes (firmness and low-temperature breakdown development) for kiwifruit. Consequently, given that curing is the process immediately prior to packing and cooling, questions now exist about how curing is influencing long-term storage outcomes. In order to be able to simulate and understand the curing process, more knowledge on what occurs within a commercial-scale curing stack is required. In this work, temperature, humidity and weight loss of more than 200 full-scale commercial bins of fruit from a block of orchard were monitored from harvest to packing over a three-day period. The resulting data provide an example of the potential for positional and temporal variability that is created during the curing process, within a typical batch of kiwifruit destined for long-term storage.
East, A.R., Doleh, L., Jeffery, P.B., Tapia, N., Gwanpua, S.G. and Woolf, A.F. (2018). What happens in a full-scale kiwifruit curing stack?. Acta Hortic. 1218, 525-532
DOI: 10.17660/ActaHortic.2018.1218.72
Actinidia, temperature, humidity, weight loss

Acta Horticulturae