Changes in Physico-Chemical Properties Related to Quality of Kiwifruit (Actinidia deliciosa cv. Hayward) during Cold Storage

摘要

This research was performed for evaluation of physico-chemical changes of kiwifruit cv. Hayward for 4 months at 0°C. The results showed that fruit firmness, dry matter (DM), and starch decreased and weight loss (WL) increased during storage. During the first months of storage, titratable acidity (TA), soluble solids content (SSC), and soluble sugars increased significantly and then decreased toward the end of storage. Results also showed that activity of polyphenol oxidase (PPO) enzyme was increaseduntil 60 days and then decreased. According to these results and sensory analysis, kiwifruit quality decreases with time due to physico-chemical changes during storage period. Results showed that, although fruits will remain edible more than 5 months at0°C, the best quality will remain for 3 to 4 months.