ABSTRACT

From knowledge of kiwifruit softening, it is suggested that firmness early in storage may be indicative of the risk of chilling injury (CI) expression later in storage. Firmness early in storage integrates both the at-harvest physiology of the fruit and the subsequent temperature management. This hypothesis has been tested by measuring the firmness change up to 6 weeks into storage at 1°C for Actinidia chinensis var. chinensis ‘Zesy002’ kiwifruit of different maturities from 10 orchards (lines) and relating this to the chilling symptoms seen after 12 and 16 weeks of storage. It is concluded that the line risk of CI may be indicated by the fruit firmness after 4–6 weeks of storage, and the within-line proportion of fruit at CI risk may be indicated by the variation in firmness of fruit after 4–6 weeks of storage, with a greater risk in fruit which are > 40 N. Individual fruit can also be identified for their risk of CI by a non-destructive firmness measurement after 6 weeks of storage. These findings suggest inventory management decisions at the line or individual fruit level may be made based on firmness data gathered early in storage.

摘要

从猕猴桃软化的知识来看，储藏早期的硬度可能表明储藏后期冷害 (CI) 表达的风险。贮藏早期的坚固性结合了果实的收获生理和随后的温度管理。这一假设已通过测量猕猴桃变种在 1°C 下储存长达 6 周的硬度变化进行了测试。来自 10 个果园（品系）的不同成熟度的 chinensis 'Zesy002' 奇异果，并将其与储存 12 周和 16 周后出现的寒冷症状联系起来。得出结论，CI风险的线风险可以通过贮藏4-6周后的果实硬度来指示，CI风险果实的线内比例可以通过4-6周后果实硬度的变化来指示。的存储，在 > 40 N 的水果中风险更大。单个水果也可以在储存 6 周后通过无损硬度测量来识别其 CI 风险。这些发现表明，生产线或单个水果级别的库存管理决策可以根据储存早期收集的硬度数据做出。