Fruit Physio-Biochemical Changes During Cold Storage in Actinida Deliciosa

Abstract

Abstract: Fruit physio-biochemical changes during cold storage of 2 kiwifruit(Actinidia deliciosa) species were studied.The results showed that the fruit firmness decreased rapidly after picking and involved with 2 obvious softening periods during cold storage(0℃).The firmness decreased faster in the first period than in the second period.The total soluble solids increased gradually until the fruits reached full ripe.There were magnificent maximum respiration inhibition in kiwifruit when they were storaged in 0℃.Cold storage could markedly resist the ethylene production and the respiration rate was very low and stable.

Key words: Actinidia deliciosa, cold storage, ripening, physio-biochemical change

CHEN Jin-Yin, ZENG Rong, LI Ping. Fruit Physio-Biochemical Changes During Cold Storage in Actinida Deliciosa[J]. FOOD SCIENCE, 2003, 24(2): 138-141.

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Fruit Physio-Biochemical Changes During Cold Storage in Actinida Deliciosa

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