BENEFITS OF USING TRENDLIFE MODIFIED ATMOSPHERE BAGS FOR KIWI STORAGE
- TRENDLIFE MODIFIED ATMOSPHERE BAGS HAVE BEEN SHOWN TO LOWER RESPIRATION RATES AND RIPENING OF FRUIT BY ALTERING THE OXYGEN AND CARBON DIOXIDE CONCENTRATION IN THE BAGS TO CLOSE TO IDEAL MA CONDITIONS FOR KIWI.
- TRENDLIFE MODIFIED ATMOSPHERE BAGS PREVENT WATER LOSS AND FRUIT SHRIVELLING BY MAINTAINING A HIGH HUMIDITY ENVIRONMENT OF 90-95% RELATIVE HUMIDITY.
- TRENDLIFE MODIFIED ATMOSPHERE BAGS MAINTAIN FRUIT FIRMNESS.
- TRENDLIFE MODIFIED ATMOSPHERE BAGS INHIBIT DECAY DEVELOPMENT CAUSED BY Botrytis cinerea (GRAY MOLD).
- TRENDLIFE MODIFIED ATMOSPHERE BAGS PRESERVE THE NATURAL COLOUR OF FRUIT FLESH
OVERALL PROTOCOL FOR LONG TERM STORAGE OF KIWI FRUIT
- HARVEST FRUIT WHEN SSC LEVEL IS AROUND 6.5%.
- SELECT FRUIT WITHOUT ANY INJURY AND BRUISE.
- SELECT FRUIT THAT HAS A WEIGHT AROUND 100g.
- PLACE FRUIT IN PROPER LIFEPACK MA BAGS.
- PRECOOL FRUIT AS QUICK AS POSSIBLE TO 0ºC .
- CLOSE THE BAG AS AIRTIGHT.
- KEEP FRUIT IN STORAGE FOR 3-4 MONTHS.
- FOR STORAGE LONGER THAN 4 MONTHS, CHEC THE FIRMNES OF FRUIT EVERY WEEK AND MARKET FRUIT IF YOU OBSERVE A HIDG REDUCTION IN FLESH FIRMNESS.
Kiwi fruit should be stored as near to 0 ºC as possible and under 90 to 95 % relative humidity. Care should be taken to assure than the storage temperature is not lower than 0 ºC. The freezing point of kiwifruit is difficult to predict. A freshly harvested fruit at 6.5 % SSC may have a freezing point near 0.5 ºC, especially in the stem end of the fruit where the lowest SSC is found. Freeze damage is characterized by a water-soaked appearance on both the fruit flesh and core. During storage, when starch is hydrolyzed and SSC levels reach at least 13 %, the freezing point declines to about -1.5 ºC, although even at this point a lower storage temperature is not recommended.