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Post-Harvest Warehouse Management of Actinidia arguta Fruits
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Department of Agricultural Forest and Food Sciences (DISAFA), University of Torino, Largo Braccini 2, Grugliasco (TO) 10095, Italy
Submission date: 2018-05-29
Final revision date: 2018-10-25
Acceptance date: 2018-11-16
Online publication date: 2019-01-22
Publication date: 2019-01-22
Corresponding author
Nicole Roberta Giuggioli   

Department of Agricultural Forest and Food Sciences (DISAFA), University of Torino, Largo Braccini 2, Grugliasco (TO) 10095, Italy; Tel.: +39.011.670.8646; Fax +39.011.670.8658
Pol. J. Food Nutr. Sci. 2019;69(1):63-70
In the baby kiwifruit food chain, the extent of losses caused by high perishability of the edible skin is a barrier for these fruit’s position in the fresh market. Thus, maintaining the overall quality in the warehouse is fundamental for the market channel. The wrapping technique with a stretch film represents a fine opportunity for maintaining fruit quality. Hortgem Rua® and Hortgem Tahi® cultivars of kiwifruits were evaluated during storage at 1±1°C for up to 60 days. The stretch wrap film used to protect the fruit has shown to limit the weight loss maintained by the pulp of both cultivars that were firmer (2.39 N and 2.13 N) and had lower gumminess values (280.92 and 213.57 for Hortgem Rua® and Hortgem Tahi®, respectively). Considering sensorial attributes, the wrapped samples also maintained overall quality, especially in terms of fruit colour (luminosity), consistency and taste.
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