Browsing by Author "Crisosto, C.H."

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    Determination of harvest period of Chilean kiwifruit in relation to fruit quality and temperature during maturation
    (1999) Zoffoli Guerra, Juan Pablo; Gil, G.F.; Crisosto, C.H.
    The harvest period (optimum and minimum maturity stages) of thirteen Chilean kiwifruit orchards was determined following the development of harvest soluble solids (HSS), final soluble solids after forced ripening with Ethephon or storage (FSS), firmness and acidity of fruits on the vine from 90 to 170 days after fill bloom (DAB). A period of harvest (harvest window) was obtained for each orchard with the lowest value of HSS characterised by the inflexion point of the exponential curve of soluble solids accumulation and the upper limit of HSS was defined as the value that allowed maximum value of soluble solids to be attained in ripe fruit (FSS). A single given value of HSS was not useful to predict FSS in all cases. Shelf life of fruit harvested with the highest level of soluble solids was two times longer than that of fruit harvested with the lowest level. An exponential relationship (R-2=0.87) existed between accumulated degree hours below 10 degrees C and soluble solids concentration during maturation; the concentration of SS increased rapidly after 150 degree hours at temperature below 10 degrees C.
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    Low temperature storage enhances subsequent softening of kiwifruit at high temperature
    (1999) Zoffoli, Juan Pablo; Gil, G.F; Crisosto, C.H.
    The effect of low temperature storage on ripening capacity of kiwifruit was studied on fruit from four different orchards in the Curico area of Chile. The fruit was stored at 0 degrees C for 0, 10, 25 and 35 days and ripened for 10 days at 20 degrees C in an atmosphere free of ethylene. Fruit firmness was assessed at the end of the ripening period and ethylene production quantified after 5 and 10 days of ripening. Fruit harvested and ripened without a period of 0 degrees C storage did not soften at 20 degrees C but a pattern of softening was obtained in all orchards with increased days of storage at low temperature. The average rate of softening was 0.67, 1.65 and 2.27 Newtons day(-1) at 20 degrees C after a period of 10, 25 and 35 days of storage at 0 degrees C respectively. The ethylene production rate was low through 35 days of storage, after which it increased to between 1.1 and 28 mu L Kg(-1) hr(-1).