Abstract
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 increased until 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 at 0°C, the best quality will remain for 3 to 4 months.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.