High Humidity Storage Close to Saturation Reduces Kiwifruit Postharvest Rots and Maintains Quality
2025
Fabio Buonsenso | Simona Prencipe | Silvia Valente | Giulia Remolif | Jean de Barbeyrac | Alberto Sardo | Davide Spadaro
Postharvest storage of kiwifruit requires the implementation of precise environmental conditions to maintain fruit quality and reduce decay. In this research, conducted over two years, we examined whether the storage conditions, characterized by low temperature (1 ±: 1 °:C) and ultra-high relative humidity (higher than 99%, close to saturation), generated by the Xedavap®: machine from Xeda International, were effective in maintaining the fruit quality and reducing postharvest rots compared to standard storage conditions, characterized by involved low temperature (1 ±: 1 °:C) and high relative humidity (98%). Kiwifruits preserved under the experimental conditions exhibited a significantly lower rot incidence after 60 days of storage, with the treated fruits showing 4.48% rot compared to 23.03% under the standard conditions in the first year, using inoculated fruits, and 6.30% versus 9.20% in the second year using naturally infected fruits, respectively. After shelf life (second year only), rot incidence remained significantly lower in the treated fruits (12.80%) compared to the control (42.30%). Additionally, quality analyses showed better parameters when using the Xedavap®: system over standard methods. The ripening process was effectively slowed down, as indicated by changes in the total soluble solids, firmness, and titratable acidity compared to the control. These results highlight the potential of ultra-high relative humidity conditions to reduce postharvest rot, extend the shelf life, and enhance the marketability of kiwifruit, presenting a promising and innovative solution for the horticultural industry.
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