|Table of Contents|

Effect of Harvest Time on Fruit Quality of ‘Xuxiang’ Kiwifruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年08期
Page:
36-38
Research Field:
Publishing date:

Info

Title:
Effect of Harvest Time on Fruit Quality of ‘Xuxiang’ Kiwifruit
Author(s):
YAO Chun-chao; LIU Zhan-de; LONG Zhou-xia
College of Horticulture，Northwest Agricultural and Forestry University，Yangling，Shaanxi 712100
Keywords:
Actinidia chinensis; harvest time; quality
PACS:
S 663.4
DOI:
-
Abstract:
Taking ‘Xuxiang’ kiwifruits (Actinidia chinensis) as test materials，the changes in quality of ‘Xuxiang’ kiwifruits were investigated.‘Xuxiang’ kiwifruits were harvested at 97，104，111，118，125，132，139 and 146 d after full bloom(DAFB,Ⅰ~Ⅷ)，and stored at ambient temperatures 20~22℃.The results showed that the fruits of harvest Ⅰ,Ⅱ，Ⅲ and Ⅳ had high level in fruit titratable acid content and low level in fruit soluble solid content，dry matter content and sugar-acid ratio and small fruits size，as well as they had high weight loss ratio and rotted ratio during ripening and softening of postharvest.The fruits of harvest Ⅶ,Ⅷ had high level in fruit soluble solid content，dry matter content，sugar and sugar-acid ratio and big fruits size，but had short storage period and higher weight loss ratio and rotted ratio.The soluble solid content of harvest Ⅴ,Ⅵ were beyond 6.67%，and the fruit firmness，vitamin C content and sugar-acid ratio kept high level in kiwifruit，and they had low weight loss ratio and rotted ratio.The results indicated that the harvest Ⅴ and Ⅵ stages were suitable for harvesting of ‘Xuxiang’ kiwifruits.

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Last Update: 2014-08-25