Evaluation of fruit quality and antioxidant activity of kiwifruit during ripening and after storage

Abstract

BACKGROUND: In the Northern hemisphere kiwifruit harvest time is conditioned by low temperatures occurring during the harvesting season while in Southern Italy minimum temperatures in autumn are high enough to support fruit growth and ripening. To evaluate the influence of delayed harvest time on kiwifruit quality attributes. METHODS: The experiment was carried out in a commercial kiwifruit, ‘Hayward’, orchard located in Southern Italy. In this area, the conventional harvest time occurs 160 days after full bloom (DAFB), during the first decade of November. Fruits were collected from 130 DAFB to 192 DAFB. Fresh fruit and dry weight, flesh color, firmness, total soluble solids content (TSS), titratable acidity (TA), ascorbic acid (AA), total polyphenols content (TPH) and antioxidant capacity (TAC) were determined. After 120 days of storage, fruit harvested 178 DAFB, had higher fresh and dry weight, flesh firmness, TSS, TA and lower water loss than fruit harvested at 160 DAFB, with no significant differences in AA, TPH and TAC. TAC was correlated more to TPH than to AA. Early (130–158 DAFB) harvests, resulted in poor fruit quality and scarce post harvest maintenance. Delaying fruit harvest time, in mild winter areas such as Southern Italy, resulted in an improved fruit