Kiwifruit: Effect of post-harvest fumigation on fruit quality

Abstract New Zealand kiwifruit (Actinidia deliciosa (A. Chev.) C. F. Liang et A. R. Ferguson var. deliciosa) were treated with methyl bromide or hydrogen cyanide fumigants at dose rates similar to those used to treat insect-infested fruit on arrival in Japan. Methyl bromide treatment (48 g/m3 for 3 h at 12°C) stimulated fruit respiration and increased the rate of fruit softening at 20°C. In contrast, fruit softening in storage at 0°C was delayed by methyl bromide treatment. Hydrogen cyanide fumigation (1.8 g/m3 for 30 min at 12°C) had no effect on fruit quality as indicated by the parameters measured.