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2024 Vol.42, Issue 4 Preview Page

Research Article

Packaging Container Effects on Fruit Quality Attributes, Mechanical Injury and Physiological Disorders in Hardy Kiwifruit Cultivars under a Simulated Handling System
Hyowon Park1
,
Theint Thandar Latt1
,
Sangyo Jeong1
,
Si-Eun Byeon1
,
Jinhee Lee1
,
Hnin Phyu Lwin12
,
Hyun Ji Eo3
,
Chul-Woo Kim3
,
Uk Lee3
,
Jinwook Lee1*
1Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Korea
2Department of Horticulture, Tree Fruit Research & Extension Center, Washington State University, Wenatchee, WA 98801, USA
3Special Forest Resources Division, National Institute of Forest Science, Suwon 16631, Korea
*Corresponding Author
31 August 2024. pp. 399-413
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Abstract

Fruit of hardy kiwifruit is highly susceptible to physiological disorders and mechanical damage during handling and transport when packed in conventional clamshell containers. Thus, this study assessed the impact of different packaging containers on fruit quality attributes, mechanical injuries, and physiological disorders of ‘Autumn Sense’ and ‘Daebo’ hardy kiwifruit cultivars stored at 22°C for 7 d of shelf life and 3 d of shelf life after 7 d of cold storage at 10°C. During the shelf life, fruit weight loss was highest in the pressed pulp egg tray but lowest in the 10-cavity container for both cultivars. The soluble solids content (SSC) increased, whereas the flesh firmness and titratable acidity (TA) decreased. Thus, the SSC/TA ratio increased, irrespective of the packaging container and cultivar. Ethylene production was highest in the clamshell container but lowest in the 10-cavity container in the ‘Autumn Sense’ cultivar. Fruit peel color variables were lowest in the clamshell container for the ‘Autumn Sense’ cultivar but were inconsistent in the ‘Daebo’ cultivar. Fruit bruising, wounding, and softening were highest in clamshell containers for both cultivars, whereas fruit shriveling was highest in the pressed pulp egg tray. Fruit spoilage was highest in the clamshell container for both cultivars. After 3 d of shelf life following cold storage, fruit weight loss remained the highest in the pressed pulp egg tray and the lowest in the 10-cavity container in both cultivars. Although the firmness and TA declined sharply, the SSC increased substantially, resulting in a higher SSC/TA ratio. The SSC/TA ratio was higher in the ‘Autumn Sense’ cultivar than in the ‘Daebo’ cultivar, regardless of the packaging container. The ethylene level was negligible in the ‘Daebo’ cultivar and highest in the pressed pulp egg tray but lowest in the 10-cavity container in the ‘Autumn Sense’ cultivar. Fruit bruising, wounding, and softening were most prevalent in the clamshell and pressed pulp containers for both cultivars. Fruit shriveling, peel browning, and overall fruit spoilage were highest in the pressed pulp egg tray for the ‘Autumn Sense’ cultivar and the pressed pulp container for the ‘Daebo’ cultivar. Therefore, the results indicate that a 10-cavity container could be more suitable for the packaging and handling of hardy kiwifruit.

Keywords
cavity container
clamshell container
fruit bruise
fruit wound
peel browning
shriveling
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Information
  • Publisher :KOREAN SOCIETY FOR HORTICULTURAL SCIENCE
  • Publisher(Ko) :한국원예학회
  • Journal Title :Horticultural Science and Technology
  • Journal Title(Ko) :원예과학기술지
  • Volume : 42
  • No :4
  • Pages :399-413
  • Received Date : 2023-12-08
  • Revised Date : 2024-01-22
  • Accepted Date : 2024-01-29
  • DOI :https://doi.org/10.7235/HORT.20240034
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