Ethylene and Temperature Effects on Softening and White Core Inclusions of Kiwifruit Stored in Air or Controlled Atmospheres

Abstract

The effects of C 2 H 4 concentration, duration and timing of exposure to C 2 H 4 , and temperature on storage performance of kiwifruit ( Actinidia chinensis Planch. ‘Hayward’) kept in air or a controlled atmosphere (CA) of 2% O 2 + 5% CO 2 were investigated. The presence of 0.05, 0.1, 0.5, 1.0, or 5.0 μl·liter −1 C 2 H 4 in CA accelerated softening and induced white core inclusions (WCI) which increased with storage time and C 2 H 4 concentration. There was no difference between a 2-week or a 4-week exposure to 0.5 μl·liter −1 C 2 H 4 at the beginning of CA storage in the extent of softening or WCI incidence and severity, but prolonged exposures accelerated deterioration. The softening rate of kiwifruit kept in air or CA increased with temperature. The incidence and severity of WCI were much greater in fruit kept in CA + 0.5 μl·liter −1 C 2 H 4 at 0° or 2.5°C than in fruit stored at 5° or 10°.