|Table of Contents|

Effects of Maturity Stage on Quality of ‘Jinyan’ Kiwifruit

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年02
Page:
141-145
Research Field:
Publishing date:

Info

Title:
Effects of Maturity Stage on Quality of ‘Jinyan’ Kiwifruit
Author(s):
YANG Dan
Sichuan Engineering and Technology Research Center of Kiwifruit,Pujiang,Sichuan 611630
Keywords:
‘Jinyan’ kiwifruit; maturity stage; quality
PACS:
-
DOI:
10.11937/bfyy.20171950
Abstract:
Kiwifruit ‘Jinyan’ was used as test material,the kiwifruits were harvested at five maturity stage,and then stored under （1±0 5)℃,RH 90%-95%.the postharvest qualities changes of fruits under different maturity stages was studied.The results showed that the kiwifruit harvested at Ⅰ（2015-10-15）,Ⅱ（2015-10-22)and Ⅲ（2015-10-29) stages had a higher flesh firmness during the cool storage process,but the fruit harvested at Ⅰ stage had lower dry matter,poor taste.Flesh firmness of the kiwifruit harvested at Ⅳ（2015-11-05) and Ⅴ（2015-11-12）stages decreased rapidly during the cool storage process.During the ambient storage the kiwifruit harvested at Ⅰ and Ⅱ stages had a fast decrease of flesh firmness.The results suggested that the kiwifruit harvested at Ⅱ and Ⅲ were suitable for long-term cool storage,and the kiwifruit harvested at Ⅳ and Ⅴ were suitable for short-term cool storage.

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Last Update: 2018-01-26