Influence of handling at harvest on the softening behaviour of kiwifruit : a thesis presented in partial fulfilment of the requirements for the degree of Master in Horticultural Science at Massey University, New Zealand
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Date
1992
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Massey University
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Abstract
The New Zealand Kiwifruit industry in 1991 lost an estimated $54 million due to premature softening of kiwifruit during postharvest storage. The present study sought to determine if premature softening might be associated with the physical damage resulting from handling at harvest.
The influence of physical damage on fruit was investigated on fruit from eleven kiwifruit properties from the Bay of Plenty region in New Zealand. Fruit were harvested and stored at 0°C and 20°C; firmness was destructively assessed. Softening behaviour of fruit sampled immediately after harvest from the vine (no physical damage) were compared with fruit from the same orchard block handled through the normal postharvest handling chain and packed in a packhouse. Analysis of variance and nonlinear regression using two, three and four parameter models were used to help in describing any differences in firmness values for fruit held in cool storage (0°C). The advantages and disadvantages of using analysis of variance and nonlinear regression to describe differences in firmness values between treatments are discussed.
Analysis of variance determined that the packhouse and vine fruit on average were of a similar firmness. Nonlinear three parameter model:
Firmness = a exp-bt + c (starting values: a = 6, b = 0.01 and c = 0.5)
where:
a = difference between initial and final asymptotic firmness
b = exponent describing rate of decline in firmness
c = final asymptotic value for fitted firmness
was found to best characterise changing fruit firmness values over time. An analysis of variance was then performed on the resulting parameter values a, b and c which found that vine fruit on average had a slightly faster rate of softening than packhouse fruit. Packhouse fruit were not expected on average to have a similar firmness to vine fruit, as packhouse
fruit were thought to have been exposed to potentially damaging impacts during handling. This may have been due to vine fruit being of a smaller size, position of fruit trays in cool storage or the rewarming of fruit during transportation.
A non-destructive measure of firmness would help to identify the factors leading to premature softening and help to quantify fruit to fruit variability. A second part of this study therefore involved development and evaluation of a non-destructive instrument for measuring kiwifruit firmness (softness meter) compared with a penetrometer and its ability to repeatedly measure an individual fruit's firmness over time.
The non-destructive softness meter characterised fruit firmness by measuring changes in deformation over time. Plots of deformation versus the natural log of time were linear and the gradient of the line was used as the measure of firmness (softness coefficient). Fruit with a range of firmness values were assessed using the softness meter, then penetrometer readings were obtained on the same location of each fruit and the relationship between the two instruments established. Within-fruit variation for both softness coefficients and penetrometer data was strongly related to fruit firmness, with coefficients of variation remaining approximately constant at about 10% for each variable. The softness meter will help to identify how localised treatments applied to fruit affect firmness and help to identify premature softening causes in individual fruit.
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New Zealand Kiwifruit, Packing, Harvesting, Grading