The responses of ‘Hayward’ kiwifruit to ethylene during regular and controlled atmosphere storage

Abstract

ABSTRACT Maintaining kiwifruit firmness is key to global supply chain. Controlled atmosphere (CA) technology can maintain kiwifruit quality. However, there is a risk of ethylene (C2H4) accumulation in CA that may accelerate kiwifruit softening. The objectives of this study were to determine the impact of ethylene on kiwifruit quality in CA. ‘Hayward’ kiwifruit were stored in air and CA (5% CO2 + 2% O2) at 0°C, 95% RH for 13 weeks. Ethylene at concentrations of 10, 100, 1000 nL·L−1 was added after 3 weeks of storage. The responses of kiwifruit to ethylene were dose-dependent in both air and CA storage. Ethylene-induced kiwifruit softening was delayed and slowed by CA. However, white-core inclusions (WCI) disorder was observed after 8 weeks of exposure to 100 and 1000 nL·L−1 ethylene in CA. The lowest concentrations of ethylene (≤ 10 nL·L−1) in CA did not influence kiwifruit quality. This work demonstrates that kiwifruit sensitivity to ethylene is lower in CA than that in air, but excessive softening and WCI may negatively impact kiwifruit quality when exposed to a high ethylene concentration in CA for extended periods. Hence, ethylene monitoring and management may be less critical in kiwifruit stored in CA but are required.