期刊名称：Polish Journal of Food and Nutrition Sciences
印刷版ISSN：1230-0322
电子版ISSN：2083-6007
出版年度：2019
卷号：69
期号：1
页码：63-70
DOI：10.31883/pjfns-2019-0006
出版社：Walter de Gruyter GmbH
摘要：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 fi lm represents a fi ne 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 fi lm used to protect the fruit has shown to limit the weight loss maintained by the pulp of both cultivars that were fi rmer (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.
