Artículo de revista
Effect of the application timing of 1-MCP on postharvest traits and sensory quality of a yellow-fleshed kiwifruit
Fecha
2019Registro en:
Scientia Horticulturae, Volumen 244, 2019, Pages 82-87
03044238
10.1016/j.scienta.2018.09.028
Autor
Salazar, Juan
Jorquera, Claudia
Campos Vargas, Reinaldo
Jorgensen, Chad
Zapata, Patricio
Infante Espiñeira, Rodrigo
Institución
Resumen
Chile is the third largest exporter of kiwifruit in the world. Its varietal production has traditionally been focusedon green-fleshed kiwifruit varieties, with‘Hayward’being the most exported variety.‘Soreli’is a new Italiankiwifruit variety, which is characterized by its early ripening, big size, sweet taste, as well as its yellowflesh. Thisgives‘Soreli’a good opportunity to promote the consumption of yellow-fleshed varieties, and a wider assortmentof kiwifruit in the market. The aim of this work is to evaluate postharvest traits and consumer acceptance inkiwifruit var.‘Soreli’, with a combination of storage temperatures of 0 °C and 20 °C and 1-methylcyclopropene(1-MCP) applications.Cold storage and 1-MCP treatments caused a positive response in kiwifruit var. 'Soreli'. In the case of fruitsstored at 20 °C, 1-MCP treatment extended the postharvest life of the fruits at least 3 weeks while the fruits storedin cold at 0 °C treated with 1-MCP reached 8 weeks. In general, the respiration rate was higher in the controltreatments with respect to the 1-MCP treatments, as well as the ethylene emission occurred earlier in the control.In addition, the kiwifruit sensory quality attributes were adequate in all cases, reaching a medium or highacceptability in the evaluation panel.