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 (A. arguta) since beginning 21st century has required development new cultivation technologies and postharvest handling procedures order to extend supply transport distant markets. Fruit storage focuses on inhibition ripening processes regulated by ethylene activity or respiration. Both these are effectively appropriate concentrations O2 CO2 atmosphere surrounding fruit. In this study, effect concentration both gases cold room physico-chemical indices quality, i.e., mass loss, firmness, soluble solids monosaccharides content, titratable acidity acid color peel was evaluated. Studies have shown that high inhibit more than low concentrations. Softening berries as well an solid contents recorded during first 4 weeks However, fairly stable throughout study period. content loss were strongly determined O2, although a 10% did not change. Additionally, fruits greener after CO2, but weakness skin dulling darkening. results indicate use (5–10%) inhibits After 12 storage, still suitable for direct consumption, which suggests period can be extended further.