Physiological characteristics and keeping qualities on the strawberry and kiwifruits during chilled storage.

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The study of physiological characteristics and keeping quality on strawberry cv. 'Honey berry' and kiwifruits cv. 'Hayward' stored at chilled storage condition were carried out in order to obtain the information of chilling injury (CI) below 0°C by using the investigation of ion leakage.<BR>The fruits were packed with P. E. (thickness ; 0.05mm) and stored under 5.0°C, -1.0°C and-3.0°C, respectively. On the kiwifruits, it was observed that the fruits under -1.0°C were obviously sound until duration of 40 days thereafter the flesh color of that turned to dark green, and the state of that core became sticky because of weakening of resistance to low temperature. Thus, they showed to be non-commercial qualities. It was appeared the physiological changes of the fruits during chilled storage as follows ; firstly, the respiration increased, thereafter the ion leakage occured remarkably prior to the appearance of CI symptom.<BR>On the other hand, storage condition which were combined with P. E. bag and storing under -1.0°C inhibited the withering and decay of the strawberry fruit, remained the firmness and the quality of the juice component, and affected to retard ripening. It could be suggested that chilled storage under-1.0°C would be possible in the case of the strawberry fruit over 1 month.<BR>Chilled storage was recognized to be an effective storage system but temperature nearby the freezing point should be avoidable. Changes of ion leakage were probably an indicator of the occurrence of CI during storage.
日本食品保蔵科学会の論文

Physiological characteristics and keeping qualities on the strawberry and kiwifruits during chilled storage.

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