Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit

Autores
Quillehauquy, Victoria; Fasciglione, Gabriela; Moreno, Ayelén; Monterubbianesi, María Gloria; Casanovas, Mabel; Sanchez, Enrique Eduardo; Yommi, Alejandra Karina
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND:It is known that 1-MCP delays softening in kiwifruit. Time to ripen (eating-window) and its variability are considered useful for planning commercial strategies. However, few studies report the firmness and quality changes during long-term cold storage. OBJECTIVES:To study the effects on ripening and sensory attributes of different 1-MCP treatments during long (180 d) and very long-term (≥210 d) cold storage. Then, the optimal 1-MCP dose was applied to determine the time to ripen after cold storage for 30 to 240 d. METHODS:Kiwifruits were treated with 1-MCP: 0.0 (control), 0.5 and 1.0μL L–1. Maturity indices and sensory analysis were achieved after 180 and 210 d of storage at 0 °C. Ethylene production was also measured. Firmness and number of fruits at eating-ripe state (at 20 °C) were monthly determined after 30 to 240 d of cold storage. RESULTS:1-MCP (1.0μL L–1) delayed kiwifruit softening and prolonged the storage to up 180 d. Longer periods were associated to losses due to over-ripe. Eating windows of 1-MCP-treated fruits were longer than those for untreated fruits. CONCLUSIONS:1.0μL L–1 1-MCP extends the postharvest life of ‘Hayward’ kiwifruit and prolongs the eating window, allowing to plan different commercialization strategies.
EEA Balcarce
Fil: Quillehauquy, Victoria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Fasciglione, María Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Moreno, Ayelén Débora. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Monterubbianesi, María Gloria. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Casanovas, Elda Mabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Sánchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Agencia de Extensión Rural Olavarría; Argentina.
Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fuente
Journal of Berry Research 10 (3) : 419-435 (2020)
Materia
Kiwi (fruta)
Ablandamiento
Calidad
Almacenamiento en Frío
Maduración
Tenderizing
Quality
Cold Storage
Maturation
Kiwifruits
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7944
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7944
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruitQuillehauquy, VictoriaFasciglione, GabrielaMoreno, AyelénMonterubbianesi, María GloriaCasanovas, MabelSanchez, Enrique EduardoYommi, Alejandra KarinaKiwi (fruta)AblandamientoCalidadAlmacenamiento en FríoMaduraciónTenderizingQualityCold StorageMaturationKiwifruitsBACKGROUND:It is known that 1-MCP delays softening in kiwifruit. Time to ripen (eating-window) and its variability are considered useful for planning commercial strategies. However, few studies report the firmness and quality changes during long-term cold storage. OBJECTIVES:To study the effects on ripening and sensory attributes of different 1-MCP treatments during long (180 d) and very long-term (≥210 d) cold storage. Then, the optimal 1-MCP dose was applied to determine the time to ripen after cold storage for 30 to 240 d. METHODS:Kiwifruits were treated with 1-MCP: 0.0 (control), 0.5 and 1.0μL L–1. Maturity indices and sensory analysis were achieved after 180 and 210 d of storage at 0 °C. Ethylene production was also measured. Firmness and number of fruits at eating-ripe state (at 20 °C) were monthly determined after 30 to 240 d of cold storage. RESULTS:1-MCP (1.0μL L–1) delayed kiwifruit softening and prolonged the storage to up 180 d. Longer periods were associated to losses due to over-ripe. Eating windows of 1-MCP-treated fruits were longer than those for untreated fruits. CONCLUSIONS:1.0μL L–1 1-MCP extends the postharvest life of ‘Hayward’ kiwifruit and prolongs the eating window, allowing to plan different commercialization strategies.EEA BalcarceFil: Quillehauquy, Victoria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.Fil: Fasciglione, María Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.Fil: Moreno, Ayelén Débora. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.Fil: Monterubbianesi, María Gloria. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.Fil: Casanovas, Elda Mabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.Fil: Sánchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Agencia de Extensión Rural Olavarría; Argentina.Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.IOS Press2020-09-22T14:34:26Z2020-09-22T14:34:26Z2020-09-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7944https://content.iospress.com/articles/journal-of-berry-research/jbr1904921878-50931878-5123https://doi.org/10.3233/JBR-190492Journal of Berry Research 10 (3) : 419-435 (2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-11T10:23:30Zoai:localhost:20.500.12123/7944instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-11 10:23:31.746INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
title Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
spellingShingle Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
Quillehauquy, Victoria
Kiwi (fruta)
Ablandamiento
Calidad
Almacenamiento en Frío
Maduración
Tenderizing
Quality
Cold Storage
Maturation
Kiwifruits
title_short Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
title_full Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
title_fullStr Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
title_full_unstemmed Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
title_sort Effects of cold storage duration and 1-MCP treatment on ripening and ‘eating window’ of ‘Hayward’ kiwifruit
dc.creator.none.fl_str_mv Quillehauquy, Victoria
Fasciglione, Gabriela
Moreno, Ayelén
Monterubbianesi, María Gloria
Casanovas, Mabel
Sanchez, Enrique Eduardo
Yommi, Alejandra Karina
author Quillehauquy, Victoria
author_facet Quillehauquy, Victoria
Fasciglione, Gabriela
Moreno, Ayelén
Monterubbianesi, María Gloria
Casanovas, Mabel
Sanchez, Enrique Eduardo
Yommi, Alejandra Karina
author_role author
author2 Fasciglione, Gabriela
Moreno, Ayelén
Monterubbianesi, María Gloria
Casanovas, Mabel
Sanchez, Enrique Eduardo
Yommi, Alejandra Karina
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Kiwi (fruta)
Ablandamiento
Calidad
Almacenamiento en Frío
Maduración
Tenderizing
Quality
Cold Storage
Maturation
Kiwifruits
topic Kiwi (fruta)
Ablandamiento
Calidad
Almacenamiento en Frío
Maduración
Tenderizing
Quality
Cold Storage
Maturation
Kiwifruits
dc.description.none.fl_txt_mv BACKGROUND:It is known that 1-MCP delays softening in kiwifruit. Time to ripen (eating-window) and its variability are considered useful for planning commercial strategies. However, few studies report the firmness and quality changes during long-term cold storage. OBJECTIVES:To study the effects on ripening and sensory attributes of different 1-MCP treatments during long (180 d) and very long-term (≥210 d) cold storage. Then, the optimal 1-MCP dose was applied to determine the time to ripen after cold storage for 30 to 240 d. METHODS:Kiwifruits were treated with 1-MCP: 0.0 (control), 0.5 and 1.0μL L–1. Maturity indices and sensory analysis were achieved after 180 and 210 d of storage at 0 °C. Ethylene production was also measured. Firmness and number of fruits at eating-ripe state (at 20 °C) were monthly determined after 30 to 240 d of cold storage. RESULTS:1-MCP (1.0μL L–1) delayed kiwifruit softening and prolonged the storage to up 180 d. Longer periods were associated to losses due to over-ripe. Eating windows of 1-MCP-treated fruits were longer than those for untreated fruits. CONCLUSIONS:1.0μL L–1 1-MCP extends the postharvest life of ‘Hayward’ kiwifruit and prolongs the eating window, allowing to plan different commercialization strategies.
EEA Balcarce
Fil: Quillehauquy, Victoria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fil: Fasciglione, María Gabriela. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Moreno, Ayelén Débora. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Monterubbianesi, María Gloria. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Casanovas, Elda Mabel. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
Fil: Sánchez, Enrique Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Agencia de Extensión Rural Olavarría; Argentina.
Fil: Yommi, Alejandra Karina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina.
description BACKGROUND:It is known that 1-MCP delays softening in kiwifruit. Time to ripen (eating-window) and its variability are considered useful for planning commercial strategies. However, few studies report the firmness and quality changes during long-term cold storage. OBJECTIVES:To study the effects on ripening and sensory attributes of different 1-MCP treatments during long (180 d) and very long-term (≥210 d) cold storage. Then, the optimal 1-MCP dose was applied to determine the time to ripen after cold storage for 30 to 240 d. METHODS:Kiwifruits were treated with 1-MCP: 0.0 (control), 0.5 and 1.0μL L–1. Maturity indices and sensory analysis were achieved after 180 and 210 d of storage at 0 °C. Ethylene production was also measured. Firmness and number of fruits at eating-ripe state (at 20 °C) were monthly determined after 30 to 240 d of cold storage. RESULTS:1-MCP (1.0μL L–1) delayed kiwifruit softening and prolonged the storage to up 180 d. Longer periods were associated to losses due to over-ripe. Eating windows of 1-MCP-treated fruits were longer than those for untreated fruits. CONCLUSIONS:1.0μL L–1 1-MCP extends the postharvest life of ‘Hayward’ kiwifruit and prolongs the eating window, allowing to plan different commercialization strategies.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-22T14:34:26Z
2020-09-22T14:34:26Z
2020-09-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/7944
https://content.iospress.com/articles/journal-of-berry-research/jbr190492
1878-5093
1878-5123
https://doi.org/10.3233/JBR-190492
url http://hdl.handle.net/20.500.12123/7944
https://content.iospress.com/articles/journal-of-berry-research/jbr190492
https://doi.org/10.3233/JBR-190492
identifier_str_mv 1878-5093
1878-5123
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv IOS Press
publisher.none.fl_str_mv IOS Press
dc.source.none.fl_str_mv Journal of Berry Research 10 (3) : 419-435 (2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842975492237426688
score 12.993085

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