Textural changes in 'Hayward' kiwifruit during and after storage in controlled atmospheres
文献类型： 外文期刊
作者： Li, Huajia 1 ; Billing, David 1 ; Pidakala, Paul 1 ; Burdon, Jeremy 1 ;
作者机构： 1.New Zealand Inst Plant & Food Res Ltd PFR, Auckland Mail Ctr, Private Bag 92169, Auckland 1142, New Zealand
关键词： Actinidi;Fruit;Firmness;Controlled atmosphere;Pericarp;Core
期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： Storage of kiwifruit in controlled atmospheres (CA) is a common practice to extend the marketing window. An investigation into the softening of CA-stored 'Hayward' kiwifruit is described. Fruit softening during and after CA was recorded by standard penetrometer and also for specific tissue zones: outer pericarp, inner pericarp and core. In addition, when making standard penetrometer measurements, the degree of displacement of the fruit surface prior to penetration was recorded. The data have been used to describe the rate of post-CA softening and the relative softening of the outer pericarp, inner pericarp and core tissue zones.
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