Abstract: Different packages have different effects on reducing vibration damage during the transportation and storage of fruits. The aim of this work was to study the effects of three packaging methods during long-distance transportation on the shelf-life quality of kiwifruit (Actinidia chinensis cv. ‘Huayou’) at room temperature and low temperatures. The results showed that the three packaging methods significantly reduced the mass loss rate, respiration rate and ethylene production of kiwifruit during its shelf-life, and inhibited the decrease in protopectin content. The firmness and vitamin C content of kiwifruit with box packaging were significantly higher than those with flat packaging (P < 0.05), and soluble solid content (SSC) was significantly lower than that from flat packaging (P < 0.05). On the other hand, no significant difference in the relative conductivity among the three packaging groups was observed (P > 0.05). In conclusion, box packaging is more effective in preventing vibration damage and delaying the quality deterioration of kiwifruit than flat packaging.

Key words: kiwifruit; physiological quality; tissue structure; vibration intensity; anti-vibration packaging; transportation