CONTROLLED ATMOSPHERE STORAGE OF KIWIFRUIT: EFFECTS ON STORAGE LIFE AND FRUIT QUALITY
Storage in low oxygen (1–3%) with 3–8% CO2 further retarded the rate of kiwifruit softening. Fruit stored under 5 or 8% CO2 + 2% O2, 5% CO2 + 1% O2 or 3% CO2 + 3% O2 for 24 weeks retained good texture, appearance and flavour after cool-storage. The combination of 1% CO2 + 1% O2 in the storage atmosphere resulted in fruit with poor consumer acceptability after storage.
Contamination of the storage atmosphere by as little as 0.1 ppm ethylene reduced the effectiveness of controlled atmosphere storage in maintaining kiwifruit firmness at O°C.