Food and Fermentation Industries >

2022 , Vol. 48 >Issue 11: 213 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027923

Evaluation of the quality characteristics of kiwifruit in different harvest time before and after cold storage

  • LIU Na ,
  • SHI Xiaoyu ,
  • GU Guangfu ,
  • ZHAO Zhibing ,
  • XIE Guofang
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  • 1(Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China)
    2(Guizhou Engineering Research Center for Fruit Processing, Guiyang 550005, China)

Received date: 2021-05-01

  Revised date: 2021-05-27

  Online published: 2022-06-23

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Abstract

To investigate the suitable harvest time for cold storage of kiwifruit, the physiological, nutritional components, antioxidant enzymes and edible qualities, Guichang kiwifruit was harvested and analyzed at 129, 139, 149 and 159 d after full bloom (DAFB) before and after cold storage. The results showed that the changes of respiration rate, chlorophyll, reducing sugar, organic acid, superoxide dismutase(SOD)activity, and ascorbate peroxidase(APX)activity of kiwifruit at harvest and after 120 d of cold storage showed a trend of increase and then decrease. On the contrary, vitamin C content showed a trend of decreasing and then increasing, with the peak value between 139 and 149 DAFB. Total soluble solids(TSS)and solid acid ratio increased continuously at harvest time. The changes of shelf life, sensory score, reducing sugar, TSS, organic acid, solid acid ratio, sugar acid ratio, SOD, and APX of kiwifruit during shelf life increased and then decreased, with the peak value between 139 and 149 DAFB. Except for cohesiveness, adhesiveness, springiness, chewiness gumminess and resilience of kiwifruit showed a trend of increasing and then decreasing, and the main volatile aroma compounds decreased and then increased at ripening of harvest. The volatile aroma of kiwifruit harvested at 139-149 DAFB had little change at ripening after cold storage. In conclusion, kiwifruit harvested between 139 and 149 DAFB had better edible quality for immediate and long-term cold storage.

Key words： kiwifruit; harvest time; cold storage; quality characteristics

Cite this article

LIU Na , SHI Xiaoyu , GU Guangfu , ZHAO Zhibing , XIE Guofang . Evaluation of the quality characteristics of kiwifruit in different harvest time before and after cold storage[J]. Food and Fermentation Industries, 2022 , 48(11) : 213 -220 . DOI: 10.13995/j.cnki.11-1802/ts.027923

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