Physiological and Quality Changes in Actindia eriantha Benth   Walter   Fruit during Storage at Normal Temperature

doi:10.7506/spkx1002-6630-201108070

Abstract

Abstract: Harvested kiwifruits of a new variety of Actinidia eriantha Benth Walter were stored at 20 ℃, and then the postharvest respiratory rate, nutritional and functional ingredients were investigated at intervals of three days. The results showed that fruit firmness and titratable acid decreased sharply in the first six days and then maintained a relatively stable level, while respiratory rate, the contents of soluble solid, ascorbic acid and reducing sugar increased at the early period of storage and then decreased gradually. In addition, the contents of total phenol and flavonoids had no obvious changes during storage.

Key words: kiwifruit (Actinidia eriantha Benth), quality, storage

CLC Number:

TS255.3

ZHANG Jia-jia，ZHENG Xiao-lin ，LI Jian-rong. Physiological and Quality Changes in Actindia eriantha Benth Walter Fruit during Storage at Normal Temperature[J]. FOOD SCIENCE, 2011, 32(8): 309-312.

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Physiological and Quality Changes in Actindia eriantha Benth Walter Fruit during Storage at Normal Temperature

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