Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage

The rapid increase in the production of hardy kiwi fruit (<i>A. arguta</i>) since the beginning of the 21st century has required the development of new cultivation technologies and postharvest handling procedures in order to extend the supply and transport of the fruit to distant markets...

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Autores principales:	Tomasz Krupa, Kazimierz Tomala
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	controlled atmosphere ultra-low oxygen storage fruit quality minikiwi Agriculture S
Acceso en línea:	https://doaj.org/article/b3784a50e97c4a53810c4064eb3b0d49
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spelling	oai:doaj.org-article:b3784a50e97c4a53810c4064eb3b0d492021-11-25T16:08:48ZEffect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage10.3390/agronomy111122512073-4395https://doaj.org/article/b3784a50e97c4a53810c4064eb3b0d492021-11-01T00:00:00Zhttps://www.mdpi.com/2073-4395/11/11/2251https://doaj.org/toc/2073-4395The rapid increase in the production of hardy kiwi fruit (<i>A. arguta</i>) since the beginning of the 21st century has required the development of new cultivation technologies and postharvest handling procedures in order to extend the supply and transport of the fruit to distant markets. Fruit storage focuses on the inhibition of ripening processes regulated by ethylene activity or respiration. Both of these are effectively regulated by appropriate concentrations of O<sub>2</sub> and CO<sub>2</sub> in the atmosphere surrounding the fruit. In this study, the effect of the concentration of both gases in the cold room on the physico-chemical indices of fruit quality, i.e., mass loss, firmness, soluble solids and monosaccharides content, titratable acidity and acid content, and color of the peel was evaluated. Studies have shown that high CO<sub>2</sub> concentrations inhibit ripening processes more effectively than low O<sub>2</sub> concentrations. Softening of berries as well as an increase in soluble solid contents was recorded during the first 4 weeks of storage in the fruit. However, the increase in monosaccharides was fairly stable throughout the study period. The increase in soluble solids content as well as the loss of acidity were more strongly determined by CO<sub>2</sub> than O<sub>2</sub>, although the acid content in a 10% CO<sub>2</sub> atmosphere did not change. Additionally, the fruits were greener after storage in 10% CO<sub>2</sub>, but the weakness was skin dulling and darkening. The results indicate that the use of high CO<sub>2</sub> concentrations (5–10%) effectively inhibits ripening processes in fruit. After 12 weeks of storage, the fruit was still not suitable for direct consumption, which suggests that the storage period can be extended further.Tomasz KrupaKazimierz TomalaMDPI AGarticlecontrolled atmosphereultra-low oxygenstoragefruit qualityminikiwiAgricultureSENAgronomy, Vol 11, Iss 2251, p 2251 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	controlled atmosphere ultra-low oxygen storage fruit quality minikiwi Agriculture S
spellingShingle	controlled atmosphere ultra-low oxygen storage fruit quality minikiwi Agriculture S Tomasz Krupa Kazimierz Tomala Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage
description	The rapid increase in the production of hardy kiwi fruit (<i>A. arguta</i>) since the beginning of the 21st century has required the development of new cultivation technologies and postharvest handling procedures in order to extend the supply and transport of the fruit to distant markets. Fruit storage focuses on the inhibition of ripening processes regulated by ethylene activity or respiration. Both of these are effectively regulated by appropriate concentrations of O<sub>2</sub> and CO<sub>2</sub> in the atmosphere surrounding the fruit. In this study, the effect of the concentration of both gases in the cold room on the physico-chemical indices of fruit quality, i.e., mass loss, firmness, soluble solids and monosaccharides content, titratable acidity and acid content, and color of the peel was evaluated. Studies have shown that high CO<sub>2</sub> concentrations inhibit ripening processes more effectively than low O<sub>2</sub> concentrations. Softening of berries as well as an increase in soluble solid contents was recorded during the first 4 weeks of storage in the fruit. However, the increase in monosaccharides was fairly stable throughout the study period. The increase in soluble solids content as well as the loss of acidity were more strongly determined by CO<sub>2</sub> than O<sub>2</sub>, although the acid content in a 10% CO<sub>2</sub> atmosphere did not change. Additionally, the fruits were greener after storage in 10% CO<sub>2</sub>, but the weakness was skin dulling and darkening. The results indicate that the use of high CO<sub>2</sub> concentrations (5–10%) effectively inhibits ripening processes in fruit. After 12 weeks of storage, the fruit was still not suitable for direct consumption, which suggests that the storage period can be extended further.
format	article
author	Tomasz Krupa Kazimierz Tomala
author_facet	Tomasz Krupa Kazimierz Tomala
author_sort	Tomasz Krupa
title	Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage
title_short	Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage
title_full	Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage
title_fullStr	Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage
title_full_unstemmed	Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage
title_sort	effect of oxygen and carbon dioxide concentration on the quality of minikiwi fruits after storage
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b3784a50e97c4a53810c4064eb3b0d49
work_keys_str_mv	AT tomaszkrupa effectofoxygenandcarbondioxideconcentrationonthequalityofminikiwifruitsafterstorage AT kazimierztomala effectofoxygenandcarbondioxideconcentrationonthequalityofminikiwifruitsafterstorage
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Effect of Oxygen and Carbon Dioxide Concentration on the Quality of Minikiwi Fruits after Storage

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