AI Article Synopsis
- The study investigated how different storage temperatures (0.5, 3, and 10 °C) affect the quality and health of hardy kiwifruit, focusing on symptoms of chilling injury and physiological disorders.
- The lowest temperature (0.5 °C) caused the highest levels of peel pitting and elevated proline and branched-chain amino acids, indicating stress responses, while the highest temperature (10 °C) led to increased fruit shriveling and decay after 5 weeks.
- Proper temperature management is essential for maintaining fruit quality and minimizing disorders during cold storage of 'Autumn Sense' kiwifruit.
Article Abstract
This study aimed to elucidate the effects of storage temperature on various fruit quality attributes, physiological disorders, and associated metabolites in the 0.5, 3, or 10 °C stored hardy kiwifruit. Peel pitting, which was highest in the 0.5 °C stored fruit, was identified as a chilling injury symptom of hardy kiwifruit. Proline and branched-chain amino acid contents showed higher values at 0.5 °C stored fruit as chilling responses. On the other hand, fruit shriveling and decay were highest in the 10 °C after 5 weeks of storage. The 10 °C storage induced fruit ripening during 3 weeks, but fruit shriveling and decay were severe after 5 weeks of storage. Therefore, storing the 'Autumn Sense' hardy kiwifruit at proper temperatures would be more beneficial, as it alters targeted metabolites and helps reduce the incidence of physiological disorders during cold storage.
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| http://dx.doi.org/10.1016/j.foodchem.2024.140730 | DOI Listing |
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