Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit (Actinidia arguta and its hybrid) after cold storage under normal versus controlled atmosphere

• Physicochemical qualities of hardy kiwifruit after storage were examined.
• Sensory and physicochemical qualities of hardy kiwifruit after storage followed by shelf life were examined.
• Fruit maturity at harvest had no significant effect on fruit quality after cold storage.
• The increase in intensity of bitter taste was the most important change after storage.
• Normal atmospheres are preferable for short-term cold storage and controlled atmospheres for long-term cold storage of hardy kiwifruit.

Changes in sensory and physicochemical characteristics of fruit of Actinidia arguta and its hybrid after cold storage (1 °C and 85%RH) in air (AS) versus controlled atmosphere (CA) with low oxygen concentration (1.5%O2 + 1.5%CO2) were examined over a period of four and eight weeks. The investigation was carried out on two cultivars, ‘Ananasnaya’ (A. arguta) and ‘Bingo’ (Actinidia purpurea × A. arguta) harvested at two stages of maturity (6.5–8% and 8–9.5% soluble solids, respectively). During long-term storage the strongest changes in fruit characteristics were in fruit firmness and acidity. Air storage was an adequate method of refrigerated storage of fruit over a short period of 4 weeks. Application of CA can be very useful for storing hardy kiwifruit over a longer, 8 week period. The sensory characteristics of fruit stored in CA and then ripened during simulated shelf-life were similar to those of vine ripe fruit. The most significant negative change in the sensory characteristics of fruit after long-term cold storage was the increase in the intensity of their bitter taste.