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Effects of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra Franch) during cold storage

고농도 이산화탄소와 에틸렌처리가 레드키위의 수확 후 저온저장 중 숙성조절에 미치는 효과

  • Yang, Yong-Joon (Department of Plant and Food Science, Sangmyung University) ;
  • Lim, Byung-Seon (National Institute of Horticultural & Herbal Science, RDA)
  • 양용준 (상명대학교 식물식품공학과) ;
  • 임병선 (농촌진흥청 국립원예특작과학원 저장유통과)
  • Received : 2017.03.21
  • Accepted : 2017.06.09
  • Published : 2017.06.30

Abstract

The effect of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra) was investigated during cold storage. Physio-chemical properties such as weight loss, firmness, SSC, acidity, and market quality were analysed in red kiwifruit held at $10^{\circ}C$ compared to the fruit treated with carbon dioxide and ethylene during 75 days of storage. No significant weight loss was detected in red kiwifruit treated with carbon dioxide until 75 days of storage while the most rapid loss was found in fruit treated with ethylene. In ethylene-treated fruit, the firmness was dramatically reduced from 4.2kg on the first day to 1.2 kg after 27 days of storage at $10^{\circ}C$. However, the firmness of the carbon dioxide-treated fruit was 1.8kg after 54 days of storage. The highest level of SSC(%) was investigated within the 27 storage days at $10^{\circ}C$ for fresh red kiwifruit treated with exogenous ethylene, whereas the carbon dioxide-treated fruit exhibited a greatly increased SSC after 64 days. The carbon dioxide-treated red kiwifruit maintained statistically(p<.01) higher levels of acidity compared to the control and the exogenous ethylene-treated ones during 41 days of storage at $10^{\circ}C$. The SSC/Acid ratio of fruit treated with carbon dioxide was significantly lower (p<.01) maintained than the other two treatments (ethylene-treated and control fruit)throughout the 75-day experiment. Based on the quality characteristics of postharvest red kiwifruit, it could be concluded that the carbon dioxide treatment significantly delayed the ripening process and maintained the market quality of harvested red kiwifruit, which can be a potential application for commercial use in the kiwi industry.

Keywords

Carbon dioxide;Ethylene;Firmness;Red kiwifruit;Ripening

Acknowledgement

Grant : Cooperative Research Program for Agricultural Science & Technology Development

Supported by : RDA

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