Effects of 2% O2 and Varying Concentrations of CO2 with or without C2H4 on the Storage Performance of Kiwifruit

The storage performance of kiwifruit ( Actinidia chinensis Planch. ‘Hayward’) was evaluated during and after storage for up to 24 weeks in 2% O 2 and 0%, 3%, 5%, and 7% CO 2 at 0°C. In addition, the influence of exposure to 0.5 or 1 μl·-liter −1 C 2 H 4 on fruit performance was evaluated. The rate of softening during storage was reduced in proportion to the CO 2 level and was accelerated by C 2 H 4 . The presence of white core inclusions under controlled atmospheres (CA) plus C 2 H 4 was dependent upon the CO 2 concentration. Two other physiological disorders were observed, and their severity was influenced by the combination of elevated CO 2 and C 2 H 4 . The results suggest that there are 2 types of interactions between CO 2 and C 2 H 4 , competition and synergism, which occur in kiwifruit during storage.