Early harvesting has become one of the main factors restricting the improvement of economic benefits in the kiwifruit industry.This article analyzes the quality evolution of early harvested kiwifruit from multiple dimensions, including appearance quality, physicochemical properties, and storage characteristics.The results showed that the shape of fruits harvested 3 and 4 weeks early had not stopped growing, with higher fruit shape index and lower single fruit weight, resulting in severe yield losses.Secondly, the soluble solids content of early harvested kiwifruit was significantly lower than that of the normal harvest group, both at harvest (AH), room temperature maturation (RTM), and low temperature maturation (LTM).After matured at room temperature, kiwifruit harvested 4 weeks early had lower sugar content and higher acid content;when matured at low temperature, kiwifruit harvested 4 weeks early lost 73% of sugar and 29.76% of acid content compared to the normal harvest group, resulting in a serious imbalance of sugar-acid ratio.The weight loss and decay rate of kiwifruit harvested 2-4 weeks early increased significantly with earlier harvesting after the RTM and LTM treatments.With LTM treatment, kiwifruit harvested 2-4 weeks early experienced more serious cold damage symptoms, and the chilling injury rate, chilling injury index, as well as cell membrane permeability were all significantly higher than the normal harvesting period.This study investigated the effects of early harvest on the appearance, physicochemical quality and storage characteristics of kiwifruit, which provides a theoretical support for the timely harvesting of kiwifruit.
ZHANG Min
,
PENG Wen
,
LI Xinyi
,
ZHAO Qinyu
,
ZHANG Wenhui
,
SUN Xiangyu
,
MA Tingting
. Effects of early harvesting on the physicochemical and storage characteristics of ‘Cui Xiang' kiwifruit[J]. Food and Fermentation Industries, 2025
, 51(3)
: 243
-249
.
DOI: 10.13995/j.cnki.11-1802/ts.039085
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