Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina)

Climacteric fruits, like kiwifruit, must be harvested at physiological maturity, in order to not affecting their organoleptic quality. The aim of the present work was to determinate the developmental time at which 'Hayward' fruits reached physiological maturity, by measuring objective ripe...

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Autores principales:	Godoy, Carlos, Dome, Claudia
Formato:	Online
Lenguaje:	spa
Publicado:	Facultad de Ciencias Agrarias-UNCuyo 2022
Materias:	kiwi madurez fisiológica materia seca kiwifruit physiological maturity dry matter
Acceso en línea:	https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6187

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spelling	I11-R107article-61872022-10-18T17:31:05Z Relationship between physiological maturity and commercial maturity of kiwifruit 'Hayward' growing at the South-East of Buenos Aires province (Argentina) Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina) Godoy, Carlos Dome, Claudia kiwi madurez fisiológica materia seca kiwifruit physiological maturity dry matter Climacteric fruits, like kiwifruit, must be harvested at physiological maturity, in order to not affecting their organoleptic quality. The aim of the present work was to determinate the developmental time at which 'Hayward' fruits reached physiological maturity, by measuring objective ripening indexes. A commercial kiwifruit orchard, which was located at the South-East of Buenos Aires province in Argentina, was harvested weekly from 11 weeks after full bloom (wafb) to commercial harvest, at 18 wafb. Fruits were analyzed at harvest and after storage (53 days at 2°C) and ripening (7 days at 20°C) time. At harvest, fruit dry matter content, pulp firmness, and juice tirtratable acidity did not significantly change from 16 wafb. At the end of storage and ripening time, juice soluble solids content, tirtratable acidity, and fruit loss weight did not significantly change in fruits harvested from 16 wafb. These results suggests that physiological maturity was reached two weeks before commercial harvest. If higher standard requirements of dry matter content had to be fulfilled, commercial maturity would be just achieved at 18 wafb. At physiological maturity, the ripening indexes gave the following values: 5.4% soluble solids, 1.18% tirtratable acidity, 14.2% dry matter, and 49% black seeds. Los frutos climatéricos, como el kiwi, deben cosecharse una vez que alcanzan la madurez fisiológica, a fin de no comprometer su calidad gustativa. El propósito del presente trabajo fue determinar la instancia del desarrollo cuando los frutos del cv. 'Hayward' alcanzaron la madurez fisiológica, mediante la medición de índices de madurez objetivos. Para tal fin, un lote comercial de kiwi cv 'Hayward' situado en el sudeste de la provincia de Buenos Aires (Argentina) s e c o s e c h ó s e m a n a l m e n t e d e s d e l a s 11 semanas después de plena floración (sdpf) hasta la cosecha comercial, a las 18 sdpf. La fruta fue analizada a la cosecha y después de un período de almacenamiento (53 días a 2°C) y maduración (7 días a 20°C). A cosecha, el contenido de materia seca de la fruta, la firmeza de la pulpa y la acidez titulable del jugo no sufrieron cambios significativos a partir de las 16 sdpf. Al final del período de almacenamiento y maduración, los sólidos solubles y la acidez titulable, así como la pérdida de peso de los frutos, no variaron significativamente en frutos cosechados a partir de las 16 sdpf. Estos resultados sugieren que la madurez fisiológica se alcanzó dos semanas antes de la cosecha comercial. Con mayores exigencias protocolares de contenido de materia seca, la madurez comercial se habría logrado recién a las 18 sdpf. A madurez fisiológica, los índices de madurez registraron los siguientes valores: 5,4% sólidos solubles, 1,18% acidez titulable, 14,2% materia seca y 49% semillas negras. Facultad de Ciencias Agrarias-UNCuyo 2022-10-13 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6187 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 45 No. 2 (2013): July-December; 311-325 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 45 Núm. 2 (2013): Julio-Diciembre; 311-325 1853-8665 0370-4661 spa https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6187/5021 https://creativecommons.org/licenses/by-nc-sa/3.0/deed.es
institution	Universidad Nacional de Cuyo
building	Revistas en línea
filtrotop_str	Revistas en línea
collection	Revista de la Facultad de Ciencias Agrarias
journal_title_str	Revista de la Facultad de Ciencias Agrarias
institution_str	I-11
repository_str	R-107
language	spa
format	Online
author	Godoy, Carlos Dome, Claudia
spellingShingle	Godoy, Carlos Dome, Claudia Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina) kiwi madurez fisiológica materia seca kiwifruit physiological maturity dry matter
author_facet	Godoy, Carlos Dome, Claudia
author_sort	Godoy, Carlos
title	Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina)
title_short	Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina)
title_full	Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina)
title_fullStr	Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina)
title_full_unstemmed	Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina)
title_sort	relationship between physiological maturity and commercial maturity of kiwifruit 'hayward' growing at the south-east of buenos aires province (argentina)
description	Climacteric fruits, like kiwifruit, must be harvested at physiological maturity, in order to not affecting their organoleptic quality. The aim of the present work was to determinate the developmental time at which 'Hayward' fruits reached physiological maturity, by measuring objective ripening indexes. A commercial kiwifruit orchard, which was located at the South-East of Buenos Aires province in Argentina, was harvested weekly from 11 weeks after full bloom (wafb) to commercial harvest, at 18 wafb. Fruits were analyzed at harvest and after storage (53 days at 2°C) and ripening (7 days at 20°C) time. At harvest, fruit dry matter content, pulp firmness, and juice tirtratable acidity did not significantly change from 16 wafb. At the end of storage and ripening time, juice soluble solids content, tirtratable acidity, and fruit loss weight did not significantly change in fruits harvested from 16 wafb. These results suggests that physiological maturity was reached two weeks before commercial harvest. If higher standard requirements of dry matter content had to be fulfilled, commercial maturity would be just achieved at 18 wafb. At physiological maturity, the ripening indexes gave the following values: 5.4% soluble solids, 1.18% tirtratable acidity, 14.2% dry matter, and 49% black seeds.
publisher	Facultad de Ciencias Agrarias-UNCuyo
publishDate	2022
url	https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6187
topic	kiwi madurez fisiológica materia seca kiwifruit physiological maturity dry matter
topic_facet	kiwi madurez fisiológica materia seca kiwifruit physiological maturity dry matter
work_keys_str_mv	AT godoycarlos relationshipbetweenphysiologicalmaturityandcommercialmaturityofkiwifruithaywardgrowingatthesoutheastofbuenosairesprovinceargentina AT domeclaudia relationshipbetweenphysiologicalmaturityandcommercialmaturityofkiwifruithaywardgrowingatthesoutheastofbuenosairesprovinceargentina AT godoycarlos relacionentrelamadurezfisiologicaylamadurezcomercialdefrutosdekiwihaywardproducidosenelsudestedelaprovinciadebuenosairesargentina AT domeclaudia relacionentrelamadurezfisiologicaylamadurezcomercialdefrutosdekiwihaywardproducidosenelsudestedelaprovinciadebuenosairesargentina
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Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina)

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