Browsing by Author "Gil, G.F"

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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).