New Zealand Journal of Crop and Horticultural Science abstracts
Pairwise comparison of the storage potential of kiwifruit from organic and
conventional production systems
J. R. BENGE
N. H. BANKS
Institute of Food, Nutrition and Human Health
Massey University
Private Bag 11 222
Palmerston North, New Zealand
email: J.R.Benge@massey.ac.nz
R. TILLMAN
Institute of Natural Resources
Massey University
Private Bag 11 222
Palmerston North, New Zealand
H. NIHAL DE SILVA
The Horticulture & Food Research
Institute of New Zealand
Private Bag 11 030
Palmerston North, New Zealand
Abstract In 1996, the responses of organic and conventional
(i.e., "Kiwigreen") `Hayward' kiwifruit (
Actinidia deliciosa (A. Chev.)
C. F. Liang et A. R. Ferguson var.
deliciosa) to typical postharvest
handling and storage regimes were compared, as were their compositional
attributes. Although harvested on the same day, Kiwigreen fruit were generally
more mature, as indicated by soluble solids concentrations, but their average
firmness did not differ significantly. Despite the differences in maturity,
whole fruit softening during storage at 0deg.C did not differ significantly
with production system. However, organic fruit nearly always developed less
soft patches on the fruit surface than Kiwigreen fruit with the average
difference being significant. Fruit from organic production sites often
contained more calcium (Ca) with the average difference being on the borderline
of significance while across all production sites, the incidence of soft
patches was negatively associated with the average levels of Ca in fruit.
Typical postharvest handling practices, compared to harvesting directly into
trays, did not significantly affect whole fruit softening.
Keywords Botrytis cinerea; calcium; firmness;
Kiwigreen; softening; soft patches; soluble solids concentration
H99047
Received 29 November 1999; accepted 29 February 2000
Short communication
PDF file of entire paper: medium quality (492K); (scanned from paper original: notes about this process)
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