A study of respiratory and physico-chemical changes of four kiwi fruit cultivars during cool-storage

Fruits of Actinidia deliciosa cv. Allison, Bruno, Hayward and Monty harvested at the proper stage of maturity with a mean soluble solids content of 6.7% were stored at 0°C in an ethylene-free atmosphere for a 17-week period. Respiration rates, production of ethylene, shelf-life, composition and changes in quality attributes were measured at regular intervals throughout the storage season. Cv. Hayward showed the lowest respiration rate and produced less ethylene than Allison or Bruno. During storage, the most remarkable changes in quality characteristics were observed in flesh firmness and soluble solids. The softening process was remarkable in Allison even after the 9th week of storage, followed by Bruno and Monty. The ascorbic acid content was statistically higher in Bruno and lower in Monty. Best results and storage performance were obtained with cv. Hayward followed by Monty. Comparing those results it can be seen that the physiological behaviour of kiwi fruit varieties is related to storage time at 0°C..