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ARS Home » Research » Publications at this Location » Publication #128230
Title: MAINTAINING QUALITY OF FRESH-CUT KIWIFRUIT WITH VOLATILE COMPOUNDS

Author
item Wang, Chien
item BUTA, J. G. - RETIRED ARS/PSI/PQSL SY

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/7/2002
Publication Date: 1/1/2003
Citation: Wang, C.Y., Buta, J. Maintaining quality of fresh-cut kiwifruit with volatile compounds. Postharvest Biology and Technology, 28 (2003) 181-186

Interpretive Summary: Fresh-cut kiwifruit is a popular item in the salad bars of many restaurants. However, kiwifruit slices do not store well because of their susceptibility to infections by various fungal diseases and their rapid physiological breakdown because of high water content and soft texture. We have found that by treating kiwifruit slices with various volatile compounds, their shelf-life could be extended and decay could be reduced. Among the volatile compounds used, methyl jasmonate, ethyl alcohol and isopropyl alcohol were found to be the most effective, 1-propanol was less effective, and methyl alcohol was not effective. Methyl jasmonate treatment also maintained higher levels of sugars and organic acids compared to the control during storage at 10 degrees C. This information is useful to kiwifruit growers and shippers and the consumers.

Technical Abstract: Kiwifruit (Actinidia deliciosa) slices treated with 2.24, 11.2, or 22.4 microliter/liter methyl jasmonate maintained good quality after 3 weeks at 10 degrees C. Comparable results were obtained with absolute ethyl alcohol (300 microliter/liter) or isopropyl alcohol (300 microliter/liter). However, 1-propanol was less effective and methyl alcohol was not effective ein maintaining the quality of kiwifruit slices. Methods of application affected the efficacy of the volatile compounds. In general, spotting the volatile compounds onto hanging filter paper strips yielded better results compared to putting the volatile compounds into small beakers placed inside the trays. In addition to having less decay, kiwifruit slices treated with methyl jasmonate also maintained higher levels of sugars and organic acids compared to the untreated slices. Measurement of oxygen and carbon dioxide concentrations in the trays indicated that oxygen never dropped below 19.5% %and carbon dioxide remained at approximately 0.8% in all treatments during the three weeks at 10 degrees C. No differences in respiration rates between methyl jasmonate treatment and control were detected. Ethylene production increased during the first 7 days and then decreased gradually. However, no differences in ethylene production between methyl jasmonate treatment and control were found.