USE OF CONTROLLED ATMOSPHERES TO MAINTAIN POSTHARVEST QUALITY AND IMPROVE STORAGE STABILITY OF A NOVEL RED-FLESHED KIWIFRUIT (ACTINIDIACHINENSIS PLANCH. VAR. RUFOPULPA [CF LIANG ET RH HUANG] CF LIANG ET AR FERGUSON)
文献类型： 外文期刊
作者： Li, Huajia 1 ; Zhu, Yongqing 1 ; Luo, Fangyao 1 ; He, Hongyu 1 ; Yuan, Huaiyu 1 ; Gao, Jia 1 ; Zeng, Xiaodan 1 ; Huang, C 1 ;
作者机构： 1.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
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收录情况： SCI
摘要： "Hongyang" kiwifruit, a rare red-fleshed kiwifruit with superior nutritional content and economic value, is widely cultivated in Sichuan province of China. In this study, the effects of controlled atmospheres on the postharvest quality and storage stability of "Hongyang" kiwifruit at 2C were investigated. The parameters tested included: firmness changes, soluble solids content, titratable acidity, reducing sugar, ascorbic acid (AA), total phenols and respiration rate over a 120-day storage period. The results showed that, under conditions of approximately 2-5% O-2, 3% CO2 and 2C, the kiwifruit could be stored for more than 120 days. However, optimal retention of firmness, AA and longest shelf life were achieved by storage at 2% O-2 and 3% CO2. Thus, storage at 2% O-2, 3% CO2 and 2C was most effective for quality retention and storage stability of "Hongyang" kiwifruit.
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