The effect of pre-storage short-term hypobaric treatment, combined with modified atmosphere packaging storage on fresh quality of kiwifruit
Kiwifruit is sensitive to low temperature. Chilling injury could cause quality deteriorate and economic loss of kiwifruits. This study was aimed to investigate the effect of short-term hypobaric treatment (SHT) combined with modified atmosphere packaging (MAP) storage to reduce chilling injury and improve shelf life quality of kiwifruit. The harvested LSQUOTaishan No.1RSQUO kiwifruit were treated with 0.15 atm for 15 h, then the fruit were stored at modified atmosphere packaging under 1.0±1.0°C and 90% relative humidity for 3 months. Qualitative traits such as appearance, decay rate, firmness, soluble solid content and titration acid content were tested after cold storage and shelf life at 20°C. The results showed that SHT+MAP could significantly reduce chilling injury, decrease decay rate. The fruits treated with SHT+MAP had higher firmness, lower content of soluble solids and higher content of titration acid. This study proved that SHT+MAP could be an effective method to be used in kiwifruit storage and logistics.
Zhang, X., Tao, J., Wang, D. and Xin, L. (2021). The effect of pre-storage short-term hypobaric treatment, combined with modified atmosphere packaging storage on fresh quality of kiwifruit. Acta Hortic. 1319, 259-264
kiwifruit, hypobaric treatment, modified atmosphere packaging, quality