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The quality attributes and gas production of fresh‐cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C 2 H 4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh‐cut kiwifruit slices. Fresh‐cut kiwifruit slices had a shelf‐life of 9–12 days if treated with 1% CaCl 2 or 2% Ca lactate, and stored atO‐2°C and >90% relative humidity in an C 2 H 4 ‐free atmosphere of 2 to 4 kPa O 2 and/or 5to10kPaCO 2 .
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Agar et al. (1999) studied this question.
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