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Authordc.contributor.authorSalazar, Juan 
Authordc.contributor.authorJorquera, Claudia 
Authordc.contributor.authorCampos Vargas, Reinaldo 
Authordc.contributor.authorJorgensen, Chad 
Authordc.contributor.authorZapata, Patricio 
Authordc.contributor.authorInfante Espiñeira, Rodrigo 
Cita de ítemdc.identifier.citationScientia Horticulturae, Volumen 244, 2019, Pages 82-87
Abstractdc.description.abstractChile is the third largest exporter of kiwifruit in the world. Its varietal production has traditionally been focusedon green-fleshed kiwifruit varieties, with‘Hayward’being the most exported variety.‘Soreli’is a new Italiankiwifruit variety, which is characterized by its early ripening, big size, sweet taste, as well as its yellowflesh. Thisgives‘Soreli’a good opportunity to promote the consumption of yellow-fleshed varieties, and a wider assortmentof kiwifruit in the market. The aim of this work is to evaluate postharvest traits and consumer acceptance inkiwifruit var.‘Soreli’, with a combination of storage temperatures of 0 °C and 20 °C and 1-methylcyclopropene(1-MCP) applications.Cold storage and 1-MCP treatments caused a positive response in kiwifruit var. 'Soreli'. In the case of fruitsstored at 20 °C, 1-MCP treatment extended the postharvest life of the fruits at least 3 weeks while the fruits storedin cold at 0 °C treated with 1-MCP reached 8 weeks. In general, the respiration rate was higher in the controltreatments with respect to the 1-MCP treatments, as well as the ethylene emission occurred earlier in the control.In addition, the kiwifruit sensory quality attributes were adequate in all cases, reaching a medium or highacceptability in the evaluation panel.
Publisherdc.publisherElsevier B.V.
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
Link to Licensedc.rights.uri
Sourcedc.sourceScientia Horticulturae
Keywordsdc.subjectActinidia chinensis
Keywordsdc.subjectCold storage
Keywordsdc.subjectSensorial attributes
Títulodc.titleEffect of the application timing of 1-MCP on postharvest traits and sensory quality of a yellow-fleshed kiwifruit
Document typedc.typeArtículo de revista
Indexationuchile.indexArtículo de publicación SCOPUS

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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile