Abstract
Kiwifruits are climacteric fruit and therefore regarded as dependent on ethylene for ripening. Kiwifruits are highly susceptible to ethylene even at very low levels after short periods of storage. The effectiveness of potassium permanganates and short period of hypobaric (LP) treatment, alone or in combination, to increase shelf-life of kiwifruits was studied. Mature and ripe kiwifruits 'Hayward' were treated under hypobaric atmospheric of 200 mm Hg for 6h and held in high density polyethylene plastic bags (40 μm thickness) containing 0 (control), 3, 6 and 12 g potassium permanganate per bag (per kg of fruits) and stored at room temperatures of 20°C for four weeks. Treating fruits with potassium permanganates significantly extended shelf-life of the fruit after 4 weeks storing at 20°C. Also, fruits treated with ethylene absorbant were firmer, with higher content of vitamin C and total soluble solid content, compared to control non-treated fruits. Pre-treatment of kiwifruit by 6h under hypobaric conditions in combination with potassium permanganates was more marked after 4 weeks.
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