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.