1993 Volume 55 Issue 2 Pages 59-67
The purpose of this study is to evaluate and control fruit quality of kiwifruit nondestructively during storage and ripening. It was proved in part 1 and part 2 of this study that fruit quality was able to be predicted by measuring cumulative quantity of evolved CO2.
In this paper, the control, method of cumulative quantity of evolved CO2 was mainly investigated. It was shown that cumulative quantity of evolved CO2 could be controlled by temperature and gaseous component of stored atmosphere. Based on the data of organoleptic evaluation, the best taste score was obtained when the quantity of evolved CO2 amounted to about 14500mg/kg. Also the method to control storage and ripenig considering the best eating period was shown.
