Abstract:

Storage conditions are important factors determining quality in fruits. Kiwi berries (Actinidia arguta ‘Ken’s Red’) have a very limited storage capacity and shelf life due to rapid softening and shrivelling. The aim of this study was to analyze the quality characteristics of fruit in different storage temperatures and explore the use of VIS and NIR spectroscopy measurements, to improve the quality control at harvest and during storage. Fruits were harvested at optimal harvest time and stored for 35 days at 0 and 2°C. At 0, 7, 14, 28 and 35 days, fruits were transferred to a simulated shelf-life period of 5 days at 5°C. Color (CIELab), firmness, weight loss, soluble solids content, titratable acidity and dry matter, as well as diffuse reflectance spectroscopy measurements in the visible, Near Infrared (vis/NIR) range) with the interactance mode, were measured at the end of the shelf-life period. The results of this study suggest that Vis/NIR spectroscopy can be used successfully for prediction of firmness and SSC in the fruit, these preliminary results are promising. No significant differences were detected between 0 and 2°C storage for fruit except for slightly higher firmness at 0°C after 7 and 14 days.