Abstract:

The purpose of this study was to prolong the shelf life and maintain the quality of ‘Qinmei’ kiwifruit after 90 days cold storage. Solid chlorine dioxide releasing agent was applied on kiwifruit packed with polyethylene bags or carton. The result showed that: the decrease of firmness, titratable acid, ascorbic acid was delayed and no decay fruit was observed in chlorine dioxide treatments of fruit packed with carton, and utilization of low dose of chlorine dioxide did not suppress the appearance and eating quality, while there was no significantly difference in quality between control and treatments in kiwifruit packed with polyethylene bags. All treatments did not affect solid soluble contents. Application of solid chlorine dioxide releasing agent on kiwifruit packed with carton is an effective method to prolong shelf life and maintain fruit quality.