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KMID : 0380619890210060863
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.863 ~ p.868
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Several Physico - chemical Characteristics of Kiwifruit(Actinidia chinensis Planch .) Depended on Cultivars and Ripening Stages
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김길환/Kim, Kil Hwan
김동만/이철/이세은/Kim, Dong Man/Rhee, Chul/Lee, Sei Eun
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Abstract
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In comparison of contents of the components related to the quality of kiwifruit depended on the cultivars, the obtained results were as follows; Abbott showed the highest values in soluble solid, crude fat, firmness and specific gravity. Potassium, phosphorus, calcium and magnesium were estimated as the major minerals in kiwifruit and Bruno contained the highest amounts of potassium and magnesium. Bruno also had high concentrations of ascorbic, malefic, citric and fumaric acid when compared with the other cultivaa. The changes in chemical components of kiwifruit (Hayward) by ripening stage were as follows; During ripening, the glucose and fructose contents were increased with decrease of sucrose content. Ascorbic, malefic, fumaric and succinic acid contents were considerably increased during ripening. From the investigation of changes in protein pattern by electrophoresis, the new bands with about 17,000-23,500 kd were shown during ripening.
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