Benefits of modified atmosphere packaging in maintaining ‘Hayward’ kiwifruit quality at room temperature retail conditions

ABSTRACT

Modified atmosphere packaging (MAP) is a promising approach to extend the storage life of kiwifruit (Actinidia deliciosa) and reduce food waste at retail. To investigate the effect of MAP on maintaining fruit quality during post-storage shelf life, ‘Hayward’ kiwifruit were stored in MAP or air (perforated polyethylene film) at 1°C 60%–70% RH for 35 days before being repacked in either perforated film (air), a non-perforated (MAP) retail bag or in MAP with an ethylene scrubber (ES) and stored at 20°C 67%–70% RH for 10 days (simulating retail conditions). The atmospheres created by MAP were 12%–15% O₂ + 3%–4% CO₂ at 1°C and 12%–16% O₂ + 7%–10% CO₂ at 20°C. MAP reduced kiwifruit softening during coolstorage, and this benefit was maintained during subsequent shelf life. However, MAP in simulated retail conditions benefited only weight loss and SSC. Ethylene was detected only in retail bags with rotten fruit, including one with an ES, suggesting that an ES may not be sufficient to manage ethylene in retail conditions. The application of MAP in retail as a means of reducing fruit losses at the end of the supply chain requires further research attention.

KEYWORDS:

• Actinidia deliciosa
• postharvest
• MAP
• shelf-life
• ethylene scavenger
• KMnO₄

Acknowledgements

The authors are grateful to Anthony Pangborn (Agriculture Risk Management Ltd.) for fruit sourcing and David Tanner (StartAfresh Ltd.) for supplying the packaging material. We would also like to acknowledge the help of Micaela Reyes and Josephine Longuet-Higgins on fruit quality assessment.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by Zespri International (FP20171).