Abstract
Abstract Several strategies for ripening and handling early season kiwifruit ( Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) were investigated. Fruit were harvested from the same block of mature vines of kiwifruit in 1985 and 1986, when fruit had reached 5.5 and 6.2% w/v soluble solids concentration (SSC), and treated with ethylene (1 ml litre −1 , 12h, 20°C), either before or after cool storage at 0°C for either 4 or 6 weeks. In addition, the effect of short delays at 20°C and/or ambient temperatures (16–21°C) for up to 5 days prior to ethylene treatment, and the effect of short delays at 20°C for up to 96 h after ethylene treatment prior to cool storage, were assessed. Fruit softening in response to ethylene treatment comprised two phases: a rapid phase lasting 3 to 4 days during which flesh firmness decreased from a harvest firmness of 8–10kgf (kgf × 9.807=N) to approximately 1.5–2kgf, followed by a second, slower phase during which flesh firmness decreased from 2 kgf to an eating firmness of approximately 0.7kgf. Softening was more rapid and uniform in response to ethylene treatment, irrespective of fruit maturity or prior treatment. Delays at ambient temperature and/or 20°C prior to ethylene treatment had no effect on subsequent softening rates. Fruit which had been cool stored at 0°C after ethylene treatment continued to soften but at reduced rates relative to fruit held at 20°C. Increasing delays at 20°C prior to cool storage decreased subsequent storage and shelflife. Softening and ripening rates were similar in fruit of different maturity indices in 1985 but not in 1986. Fruit harvested at 5.5% SSC always had acceptable eating quality if treated with ethylene. The results indicate that several ripening and handling strategies are possible for early season kiwifruit. However, an appropriate maturity index is required to determine how early fruit should be harvested if fruit are to be treated with ethylene for early season marketing.
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Claims 10
Claim · model-written summary
Ethylene softening had a rapid 3 to 4 day phase, reducing firmness from 8–10kgf to about 1.5–2kgf.
- Taxon
- kiwifruit
Actinidia deliciosat0 - Outcome
- flesh firmnesse0
- Direction
- decreasede0
- Value
- 1.5–2kgfe0
- Qualifier
- 3 to 4 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a rapid phase lasting 3 to 4 days during which flesh firmness decreased from a harvest firmness of 8–10kgf (kgf × 9.807=N) to approximately 1.5–2kgf”
t0“kiwifruit”
Claim · model-written summary
A slower phase reduced firmness from 2 kgf to about 0.7kgf.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- flesh firmnesse0
- Direction
- decreasede0
- Value
- 0.7kgfe0
- Qualifier
- 2 kgfe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a second, slower phase during which flesh firmness decreased from 2 kgf to an eating firmness of approximately 0.7kgf”
t0“kiwifruit”
Claim · model-written summary
Ethylene made fruit softening faster and more uniform regardless of fruit maturity or prior treatment.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- ethylene treatmente0
- Outcome
- Softeninge0
- Direction
- more rapid and uniforme0
- Qualifier
- irrespective of fruit maturity or prior treatmente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Softening was more rapid and uniform in response to ethylene treatment, irrespective of fruit maturity or prior treatment.”
t0“kiwifruit”
Claim · model-written summary
Delays at ambient temperature or 20°C before ethylene did not affect later softening rates.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- Delays at ambient temperature and/or 20°C prior to ethylene treatmente0
- Outcome
- subsequent softening ratese0
- Direction
- no effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Delays at ambient temperature and/or 20°C prior to ethylene treatment had no effect on subsequent softening rates.”
t0“kiwifruit”
Claim · model-written summary
Fruit cooled at 0°C after ethylene kept softening at lower rates than fruit held at 20°C.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- cool stored at 0°C after ethylene treatmente0
- Outcome
- softene0
- Direction
- reduced ratese0
- Comparator
- fruit held at 20°Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit which had been cool stored at 0°C after ethylene treatment continued to soften but at reduced rates relative to fruit held at 20°C.”
t0“kiwifruit”
Claim · model-written summary
Longer 20°C delays before cool storage reduced storage life and shelf life.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- Increasing delays at 20°C prior to cool storagee0
- Outcome
- subsequent storage and shelflifee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing delays at 20°C prior to cool storage decreased subsequent storage and shelflife.”
t0“kiwifruit”
Claim · model-written summary
Softening and ripening rates were similar across fruit maturities in 1985.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- Softening and ripening ratese0
- Direction
- similare0
- Qualifier
- 1985e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Softening and ripening rates were similar in fruit of different maturity indices in 1985 but not in 1986.”
t0“kiwifruit”
Claim · model-written summary
Softening and ripening rates differed across fruit maturities in 1986.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- Softening and ripening ratese0
- Direction
- not in 1986e0
- Qualifier
- different maturity indicese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Softening and ripening rates were similar in fruit of different maturity indices in 1985 but not in 1986.”
t0“kiwifruit”
Claim · model-written summary
Fruit harvested at 5.5% SSC had acceptable eating quality after ethylene treatment.
- Taxon
- kiwifruitActinidia deliciosat0
- Treatment
- treated with ethylenee0
- Outcome
- acceptable eating qualitye0
- Qualifier
- 5.5% SSCe0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit harvested at 5.5% SSC always had acceptable eating quality if treated with ethylene.”
t0“kiwifruit”
Claim · model-written summary
The authors recommend a suitable maturity index to determine harvest timing for ethylene treated early season fruit.
- Taxon
- kiwifruitActinidia deliciosat0
- Outcome
- an appropriate maturity index is required to determine how early fruit should be harvestede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“an appropriate maturity index is required to determine how early fruit should be harvested if fruit are to be treated with ethylene for early season marketing”
t0“kiwifruit”
The same questions in other papers
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- no effect
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6 papers in the same direction as this paper · 24 in the opposite direction
- negative
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See all 31 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.