Storage Temperature Influences Fruit Ripening and Changes in Organic Acids of Kiwifruit Treated with Exogenous Ethylene

Abstract

The influence of storage temperature on ripening and physiochemical changes in kiwifruit (Actinidia sp.) cultivars Garmrok' , 'Hayward', Goldone', and 'Jecy Gold' treated with exogenous ethylene was investigated to optimize the storage temperature of kiwifruit. Kiwifruit were stored at 5, 10, and 18 degrees C for 0, 3, 6, 9, 12, 15, and 18 days and evaluated for soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio, firmness, and organic acids content. The SSC, SSC/TA ratio, and malic acid content increased, while the kiwifruit firmness, TA, and citric acid content decreased with increasing storage temperature and time. Kiwifruit ripening and quality were least affected when stored at 5 degrees C, but suffered rapid degradation at 18 degrees C. Temperature management during kiwifruit storage and ripening directly correlates with the qualitative attributes and influences consumers' acceptability of "ready to eat" kiwifruit.