Abstract
‘Hayward’ is the predominant kiwifruit (Actinidia deliciosa C.F. Liang and A.R. Ferguson var. deliciosa) cultivar in international trade whereas the ‘Tsachilidi’ is a new variety developed and released recently in Greece with good attributes and possibilities for a high commercial-scale production. Therefore, the objective of this work was to study the shelf-life and antioxidants performance of ‘Hayward’ and ‘Tsachilidi’ kiwifruits. Commercially-mature ‘Hayward’ and ‘Tsachilidi’ kiwifruits were obtained from orchards in the region of Imathia (North Greece). Then, the fruits were stored at 0°C for 6 months. After removal from cold storage, the fruit was kept at 20°C and 65-70% relative humidity for 1, 3 and 5 days. Changes in the kinetics of fruit firmness, soluble solids concentration, titration, CO2 and ethylene production were assessed. Shelf-life did not affect soluble solids contents and titratable acidity in both cultivars. The softening process was remarkable only in ‘Tsachilidi’ after 5 days of shelf-life. During shelf-life the ethylene production was increased whereas the CO2 production was decreased in both cultivars. However, there were no significant differences in CO2 production rates among the cultivars tested. The phenolic and ascorbic acid content, and the total antioxidant activity of fruit extracts were higher in ‘Tsachilidi’ than ‘Hayward’ during shelf-life.
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