|Table of Contents|

Quality Changes of ‘Hongyang’ Kiwifruit With Different Maturity During Low Temperature Storage

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年8
Page:
74-82
Research Field:
Publishing date:

Info

Title:
Quality Changes of ‘Hongyang’ Kiwifruit With Different Maturity During Low Temperature Storage
Author(s):
WANG Chunxia1; 2; YING Jing1; 2; 3; GUO Peng1; 3; LIN Xianggen1; JIANG Zhaoqiong1; 2; HE Qingyan1; 2
(1.Sichuan Academy of Agricultural Machinery Sciences,Chengdu,Sichuan 610066;2.Key Laboratory of Agricultural Equipment Technolagy for Hilly and Mountainous Areas,Ministry of Agriculture and Rural Affairs,Chengdu,Sichuan 610066;3.Sichuan Province Engineering Technology Research Center of Drying and Cold Chain Equipment,Chengdu,Sichuan 610066)
Keywords:
‘Hongyang’ kiwifruit; maturity; low temperature storage; quality changes; principal component analysis
PACS:
S 663.4
DOI:
10.11937/bfyy.20233779
Abstract:
The changes of soluble solids content,ascorbic acid content,hardness,soluble sugar content,titratable acid content,respiratory intensity,rot rate and loss rate of ‘Hongyang’ kiwifruit with different maturities under storage conditions at 4 ℃ were studied by physiological and biochemical analysis,and the storage quality was comprehensively evaluated by principal component analysis,in order to provide reference for timely picking.The results showed that the quality change trend of kiwifruit with different maturities was basically consistent during low temperature storage，the soluble solids content would increase to a certain value,and arrived at stabilization,ascorbic acid content,titratable acid content and hardness gradually decreased,soluble sugar content and respiratory intensity first increased and then decreased;rot rate and loss rate increased gradually,and kiwifruit with maturity Ⅱ showed better storage qualities.The results of principal component analysis showed that the comprehensive score of kiwifruit with maturity Ⅱ was the highest when stored for 97 days.To sum up,kiwifruit with maturity Ⅱ showed better storage resistance,which recommended to store kiwifruit with maturity Ⅱ at 4 ℃ for 90 days and ensure that the storage time does not exceed 97 days in production practice.

References:

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Last Update: 2024-05-11