36E-86 |
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C. L. FISK1, A. M. Silver2, M. R. McDaniel1, B. C. Strik3, and Y. Zhao1. (1) Dept. of Food Science & Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602, (2) Culinary Institute of America, 1356 Monte Vista Ave., Saint Helena, CA 94574, (3) Dept. of Horticulture, Oregon State Univ., 4017 Agricultural & Life Sciences Bldg., Corvallis, OR 97331-7304 Hardy kiwifruit (Actinidia arguta) have an edible skin and are smaller in size than fuzzy kiwifruit. They are picked when physiologically mature, with ripening triggered during storage. It is not known how ºBrix at harvest affects shelf-life and quality of ripened fruit. Hardy kiwifruit are very sensitive to dehydration during storage and transport. Variable fruit quality, dehydration, and short shelf-life have been identified as the major problems related to fresh marketing. The objectives of this study were to determine the effects of harvest Brix and storage conditions on the physicochemical and sensory qualities of hardy kiwifruit and to use edible coatings to extend the shelf-life of fresh fruit. Hardy kiwifruit were harvested at 6.0, 8.7, 9.1, and 15.1 ºBrix and packaged in either high- or low-vent clamshell packaging and stored under room (22±1ºC, 45% RH) or refrigeration (2°C, 88% RH) conditions until ripe. Physicochemical properties were measured using AOAC methods and ripened fruit were processed into purees for sensory evaluation by Free-Choice Profiling method. Fruit harvested at 9.1 ºBrix were coated using a commercial coating material, SemperfreshTM, and stored at 2°C and 88% RH for up to 10 weeks for shelf-life evaluation. Results show that the use of low-vent packaging and refrigeration reduced moisture loss and lengthened the shelf-life of fresh fruit. Edible coatings provided glossiness, reduced moisture loss, and slowed ripening and surface pitting. Fruit harvested at 6.0 ºBrix were higher in sourness, astringency, and vegetal character and lower in fruity character and soluble solids than fruit harvested at later ripeness levels. Results suggest that the shelf-life of hardy kiwifruit can be extended through the use of low-vent packaging, refrigeration, and edible coatings, and support industry observation that hardy kiwifruit harvested at the same stage as fuzzy kiwifruit do not develop adequate aroma and flavor profiles for fresh marketing.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |