Abstract
This studies was conducted to investigate the effect of cold storage on red kiwi fruit quality by cultivar. As a result of investigating the firmness and acidity of fruit after cold storage, the firmness and acid content decreased in all cultivars, and sugar content increased in all cultivars. The reason for the decrease in acid content during cold storage of kiwi is that it is converted from organic acid to sugar and used for breathing. And the reason for the increase of The total soluble solids (TSS) during storage is that it is converted from starch to sugar. ‘Hongyang’ had a commodity rate of 94.4% and a non-commodity of 5.6% on February 5, 110 days after storage. ‘EnzaRed’ had a commodity rate of 93.9% and a non-commodity of 6.1% on January 15, 89 days after storage. ‘QiHong’ had a commodity rate of 94.8% and a non-commodity rate of 5.2% on February 23, 113 days after storage. The appropriate cold storage period for each culrivar is considered to be 110 days for ‘Hongyang’, 89 days for ‘EnzaRed’, and 113 days for ‘QiHong’.
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