Effect of Packaging Conditions on Physiology Quality and Shelf-life of Fresh-cut Kiwifruit

Impacts of packaging conditions on shelf-life quality of fresh-cut 'Lushanxiang' kiwifruit were investigated during 12 d of storage at 4 degrees C. Fruit slices were wrapped in 64 mu m polypropylene (PP) film flushing with high CO2 (40% or 10%) atmosphere or passive modified atmospheres (air). Measurements of firmness, total phenolic content, chlorophyll and microbial growth were evaluated over time. Active packaging with the initial 10% CO2 plus 5% O-2 was the most effective in maintaining flesh firmness, total phenolic and chlorophyll content, which was still 11N, 0.75 mg/mL and 0.09 mg/g respectively. Both 40% and 10% CO2 active modified packaging significantly inhibited the microbial grows. Further researches are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon of fresh-cut kiwifruits.