Evaluation of Fruit Storage Attributes of Four Kiwifruit Cultivars(Actinidia spp.)

摘要

Storage attributes in fruit of Actinidia chinensis 'Jinfeng', 'Kuimi', 'Lushanxiang' developed by Jiangxi province in China, and Actinidia deliciosa 'Miliang 1' originally derived from Hunan province of China were compared and evaluated. The paper investigated the changes of soluble solids concentration (SSC), dry matter content (DM), flesh firmness (FF, pressure), flesh colour (hue angle, HA) and ratio of flesh softening during cool storage condition (at 1.5°C) and durations (2, 4, 6, 8, 12, 16, 20, and 24 weeks) from them. Although they were harvested on the same status at commercial maturity, the researchers found significant variation in all fruit attributes measured, especially softening behaviour among these four kiwifruit cultivars at different cool storage durations. The results indicated that 'Jinfeng' kiwifruit had an excellent storage potential and maintained relatively high SSC, DM and FF levels after being stored at 1.5°C for 24 weeks. At the same time, the flesh HA retained reasonably constant regardless cool storage durations. The FF of'Jinfeng' kiwifruit after 24weeks of storage at 1.5°C was similar to that of 'Miliang 1' but significantly different to those of 'Kuimi' and 'Lushanxiang' kiwifruit. The softening behaviour of kiwifruit fruits measured tended to a rapid initial decline phase followed by a slower phase towards a lower asymptote.