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Changes in the Fruit Quality of Organic and Low-level Agrochemical-grown Kiwifruit during Storage  

Park, Yong-Seo (Department of Horticultural Science, Mokpo National University)
Lim, Dong-Guen (Jeonnam Agricultural Research and Extension Services)
Heo, Buk-Gu (Naju Foundation of natural Dyeing Culture)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 327-332 More about this Journal
Abstract
Kiwifruits conventionally grown (CG), grown with low levels of chemicals (LCG), and organically grown (OG), were kept in cold storage for 24 weeks. Firmness gradually decreased with increasing storage time, regardless of cultivation mode, and the rate of softening was slightly higher in OG than in CG or LCG fruit. Neither dry matter level nor sensory values differed with varying types of cultivation. Soluble solid content increased with storage time, whereas acidity decreased in all fruit. Reducing sugar content increased notably until 12 weeks of storage, whereas starch content significantly decreased. The rate of OG fruit decay abruptly increased mid-storage and reached 35% 24 weeks after storage. Most fruit decayed due to infection with Botritis cinerea, regardless of cultivation type. Respiration and ethylene content peaked at mid-storage and were both slightly higher in OG fruit than in CG or LCG fruit. The shelf life of kiwifruit was reduced in OG fruit by increased fruit decay and softening during storage.
Keywords
organic fruit; firmness; reducing sugar; decay; ethylene;
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Times Cited By KSCI : 2  (Citation Analysis)
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