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KMID : 0903619930340050378
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Journal of the Korean Society for Horticultural Science
1993 Volume.34 No. 5 p.378 ~ p.383
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Changes in Quality Components during Storage in Kiwifruit
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Abstract
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This experiment was conducted to investigate volatile components and changes of quality components of kiwifruit during cold or room temperature storage. During storage of kiwifruit, firmness was declined. There were gradual decreases in the Hunter ´b´ value and increases in ´a´ value. Soluble solids contents were increased to 14-15 Brix. Major sugars present were glucose, fructose, and sucrose. These sugars were increased during storage. There weve little apparent changes in organic acid content. Fruit stored at room temperature showed more rapid changes in chemical components. Increasing ripeness was associated with an increase in the number of aroma volatiles. The major volatile constituents of kiwifruit were hexanal, (E)-2-hexenal and butyl acetate.
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