|Table of Contents|

Quality Changes of Kiwifruit During Postharvest Storage in Actinidia chinensis cv. ‘Hongyang

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年17
Page:
108-117
Research Field:
Publishing date:

Info

Title:
Quality Changes of Kiwifruit During Postharvest Storage in Actinidia chinensis cv. ‘Hongyang
Author(s):
ZHANG Peishu1; HE Wujin1; MA Guanxue1; ZHANG Ruiyu1; LI Ziming2; ZHANG Yunfeng1; 3
(1.School of Life Sciences，Yunnan Normal University，Kunming,Yunnan 650500；2.Liangfeng Agricultural Science and Technology Co.Ltd.,Jianshui,Yunnan 654306；3.Engineering Research Center of Bio-Energy Development and Utilization，Ministry of Education，Kunming,Yunnan 650500)
Keywords:
kiwifruit; quality change; flavor index; bio-functional composition
PACS:
-
DOI:
10.11937/bfyy.20183874
Abstract:
The quality change in the stored process of Actinidia chinensis cv. ‘Hongyang’ which cultured in Qujiang county,Yunnan was studied.And at the same time，kiwifruit of different varieties which including ‘Hort16A’‘Chuhong’‘Xuxiang’ and ‘Yate’ from local market were used as contrast.During the experiment,the hardness，soluble solids content，vitamin C content，flavonoids content，reducing sugar content，total sugar content，total phenol content and other indexes were determined dynamically in interval of two days.The results showed that not only the index concerning taste，which including hardness，soluble solids reducing sugar and total sugar were declining during the storage，but also the index related to the function，such as vitamin C content，total phenol content and flavonoids content was on the decline.Specially，the quality index of kiwifruit in A.chinensis including‘Hongyang’‘Chuhong’ and ‘Hort16A’ declined more quickly than that of A.chinensis var.deliciosa including ‘Xuxiang’ and ‘Yate’，suggested that it was necessary to adopt cold chain in the process of post-harvest and sales for A.chinensis series varieties，and the refrigerator storage was the effective means to avoid degradation of effective component for Actinidia chinensis.And the results also suggested that the kiwifruits should be eaten as soon as possible from a comprehensive view，otherwise it would affect their nutritional value even in the edible stage.In the future，more attentions should be focus on screening the slow degradation varieties for bio-functional composition，in addition to selecting high index for flavor and taste during kiwifruit breeding.Other than more studies should be strengthened on how to effective prevent the degradation of bio-functional composition during the storage.

References:

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Last Update: 2019-09-24