Understanding kiwifruit postharvest physiology and quality changes in tropical retail market conditions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand EMBARGOED until 30 June 2024

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Date
2022
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Massey University
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Abstract
Kiwifruit is New Zealand’s major horticulture crop. A challenge that exists for the New Zealand kiwifruit industry in emerging tropical markets is maintaining fruit quality during marketing. In Asia and the Middle East, high ambient temperatures (> 30 °C) are often prevalent. The domination of traditional fruit marketing practices in these regions results in fruit exposure to these conditions. Understanding of fruit postharvest responses to high ambient temperatures is limited. In this thesis, a supply chain survey was conducted in India and Singapore, where kiwifruit at edible ripeness were found to be exposed to temperatures > 30 °C and ethylene concentrations as high as 150 nL L-1 during retail. Back in the laboratory, kiwifruit were exposed to simulated tropical conditions, where 12 h of exposure to 40 °C resulted in significant changes in fruit physiology as evidenced by rapid respiratory decline. The findings from this initial study indicated that 40 °C exposure may have a lethal impact on kiwifruit whilst 33 °C may not.--Shortened abstract
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Embargoed until 30 June 2024
Keywords
Kiwifruit, Postharvest physiology, Tropics, Effect of temperature on, Ethylene, Physiological effect
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