<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Mini kiwi fruits are tasty and contain valuable nutrients - vitamin, micro end macroelements and polyphenols. The tested cultivars (Sientiabrskaja, Geneva, Issai, Ken’s Red) belong to two species of Actinidia (A. arguta and A. kolomikta), which tolerate well the conditions of a temperate climate with negative temperatures in winter. The effect of postharvest shock cooling on fruit quality was investigated after 6 weeks of storage in CA and then after 5 days of shelf life. Shock cooling of fruit after harvest reduced adverse changes in fruit quality after storage in CA cold storage and shelf life. They were firmer, more puncture resistant, and retained more L-ascorbic acid and polyphenols. After 6 weeks of cold storage in CA, eight types of fungi and molds were found that caused the mycotoxins patulin, deoxynivalenol, and zearalenone were found in the fruit of all cultivars. Fruits of the Ken’s Red cultivar were the most firm and puncture resistant, the darkest, and contained the most anthocyanins and the least L-ascorbic acid. In contrast, fruits of the cultivar Sientaibrskaja were the least suitable for storage and transport.</p>
</abstract>

Mini kiwi fruits are tasty and contain valuable nutrients - vitamin, micro end macroelements and polyphenols. The tested cultivars (Sientiabrskaja, Geneva, Issai, Ken’s Red) belong to two species of Actinidia (A. arguta and A. kolomikta), which tolerate well the conditions of a temperate climate with negative temperatures in winter. The effect of postharvest shock cooling on fruit quality was investigated after 6 weeks of storage in CA and then after 5 days of shelf life. Shock cooling of fruit after harvest reduced adverse changes in fruit quality after storage in CA cold storage and shelf life. They were firmer, more puncture resistant, and retained more L-ascorbic acid and polyphenols. After 6 weeks of cold storage in CA, eight types of fungi and molds were found that caused the mycotoxins patulin, deoxynivalenol, and zearalenone were found in the fruit of all cultivars. Fruits of the Ken’s Red cultivar were the most firm and puncture resistant, the darkest, and contained the most anthocyanins and the least L-ascorbic acid. In contrast, fruits of the cultivar Sientaibrskaja were the least suitable for storage and transport.

Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage

West Pomeranian University of Technology Szczecin

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mini kiwi fruits are tasty and contain valuable nutrients - vitamin, micro end macroelements and polyphenols. The tested cultivars (Sientiabrskaja, Geneva,...

Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage

Data publikacji: 28 cze 2021

Zakres stron: 155 - 166

Otrzymano: 28 kwi 2021

Przyjęty: 11 cze 2021

DOI: https://doi.org/10.2478/aucft-2021-0015

Słowa kluczowe
colour, firmness, polyphenols, CA storage, shelf life

© 2021 Monika Figiel-Kroczyńska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage

Data publikacji: 28 cze 2021

Zakres stron: 155 - 166

Otrzymano: 28 kwi 2021

Przyjęty: 11 cze 2021

DOI: https://doi.org/10.2478/aucft-2021-0015

Słowa kluczowecolour, firmness, polyphenols, CA storage, shelf life

© 2021 Monika Figiel-Kroczyńska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
colour, firmness, polyphenols, CA storage, shelf life