Effects of different storage temperature on fruit quality and storability of Actinidia arguta (Sieb. & Zucc.) Planch. ex Miq. 'Mizao 1'

To explore the effects of different storage temperature on post-harvest physiology, quality, and storability of Actinidia arguta 'Mizao 1', changes in fruit firmness, non-destructive compression force, soluble solids content, weight loss, and soluble sugar, total acidity, and vitamin C content were investigated in fruit stored at room temperature (20℃, 85% relative humidity) for up to 12 days and at low temperature (1.5℃, 90% relative humidity) for up to six weeks, followed by three days of shelf life at 20℃. Diseases in fruit at the end of cold storage and shelf life were also evaluated. Results indicated that different storage temperatures had significant effects on fruit softening, weight loss, and internal quality. During the storage period at 20℃, the fruit softened quickly, and fruit firmness declined rapidly from day 1, reaching 2.38 N after seven days when the fruit became edible and 0.99 N after 12 days of storage when the fruit became over-ripe. Both fruit weight loss and soluble sugar content increased gradually with storage time, reaching 7.17% and 9.60% at the end of storage, respectively. Total acidity and vitamin C content stabilized in the early stage of storage but increased slightly in the late stage. During the storage period at 1.5℃, fruit softened slowly, and firmness dropped to 14.61 N (26.4% decrease) after four weeks of storage, then rapidly decreased to 4.60 N after six weeks. After three days of shelf life at 20℃, the fruit became over-ripe, and firmness further decreased to 0.88 N. The fruit weight loss rate per day was much lower than that at room temperature storage, leading to a very low level of weight loss (3.0%) after six weeks of storage. The change in soluble sugar content was similar to that at room temperature storage, but total sugar content after shelf life was slightly higher (10.73%) than that at the end of room temperature storage. Total acidity and vitamin C content decreased slightly and was generally lower than that during room temperature storage. At the end of cold storage, the fruit decay rate was 6.7%, but increased sharply to 81.7% at the end of shelf-life storage. All fruit showed shriveling to different extents, but no chilling injury. These findings suggest that whole cold chain logistics should be carried out to ensure fruit quality and reduce post-harvest loss for 'Mizao 1'.