Abstract
Kiwifruit (Actinidia chinensis) stored at 0, 4, 10, and 25 °C were assessed for quality indices including hardness, soluble solid content (SSC), reducing sugar (RS), ascorbic acid (AA), and volatile compounds. The results of Kinetic models indicated that SSC and RS followed zero-order kinetics, whereas changes in hardness and AA followed first-order reaction kinetics. Storage life prediction models were constructed by combining reaction kinetics equations with the Arrhenius equation. Headspace-solid-phase microextraction‒gas chromatography‒mass spectrometry (HS-SPME-GC‒MS) revealed 49‒58 volatile flavor compounds in kiwifruit stored at different temperatures. A total of 8 substances were identified as differentia metabolites that could be used to distinguish edible and decayed fruit.
Published Version
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