Prediction models for the softening of new commercial Actinidia cultivars

Empirical models for the softening of Actinidia deliciosa fruits (exponential decay, complementary Gompertz and modified Boltzmann models) were applied to the Hortgem Tahi((R))' and Hortgem Rua((R))' cultivars of Actinidia arguta (Seib. Et Zucc.) Planch. Ex Miq, and the Jingold((R))Jintao' cultivar of Actinidia chinensis Planch., all of which are emerging cultivars in the baby kiwi and yellow pulp kiwifruit markets. A texture analyser collected firmness data for kiwifruits stored up to 18 days at 2 and 24 degrees C, for use in prediction models. The dry matter, soluble solid, and vitamin C content was also determined for these new commercial cultivars, which were compared to the control Hayward' cultivar. The Boltzmann model, which is known to perform well for the Hayward' cultivar, was confirmed as the best fit for baby kiwi Rua((R))' and yellow Jingold((R)) Jintao' cultivars for all studied conditions, whereas the exponential decay model was the best fit for the Tahi((R))' cultivar. Practical applicationsIn the postharvest sector, models or equations can represent effective tools for the prediction and characterization of physiological and qualitative changes during fruit ripening in different storage conditions. We evaluated the softening of new commercial cultivars of the Actinidia genus, which could improve our understanding of the behavior of these fruits under different temperatures, as well as allowing prediction of their shelf-life. Moreover, the evaluation of mathematical models on softening could facilitate the scheduling of the post-harvest management of kiwifruit. This would assist with managing this product for distant or demanding markets, as well as other operations such as packaging, where this information could help to reduce economic losses associated with excessive softening.