Impact of Diverse Packaging on Shelf Quality of Kiwifruit after Falling during Transportation

In order to explore the effect of different packaging methods on the shelf quality（20 ℃） of ‘Xuxiang’ kiwi fruits after the falling impact, the kiwifruits were packaged with four ways（foam egg tray group: corrugated paper（CP） boxes + EPS foam fruit separation box; fruit separation carton group: pearl cotton net cover + double CP fruit separation box; foam box group: CP boxes + EPS foam box; carton group: pearl cotton net cover + CP boxes）. A logistics drop impact simulation test was conducted. The kiwifruits packaged in perforated PE bags without falling were used as the control group. The decay rate, hardness, color, respiratory strength, weight loss rate, relative conductivity, soluble solid content（SSC）, titratable acid（TA） content, and VC content of fruits were determined during the shelf life. The results showed that the indexes of decay index, firmness, color, respiration intensity,weight loss, cell membrane permeation rate, soluble solid content, and titrable acid content of kiwifruits in foam egg tray group after drop impact test were better than those in other packaging groups, and the fruit quality was closest to that of the control group. While the shelf quality of kiwifruit in carton group was the worst. Which suggested that the separate fruit tray vibration reduction packaging method in foam egg tray group can effectively reduce the falling impact force of kiwifruit and avoid the accelerated quality deterioration of kiwifruit due to drop damage.