Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22–25, 1982.
Changes in Chemical Constituents of Kiwifruit During Post-Harvest Ripening
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 607–611, March 1983
How to Cite
MATSUMOTO, S., OBARA, T. and LUH, B. S. (1983), Changes in Chemical Constituents of Kiwifruit During Post-Harvest Ripening. Journal of Food Science, 48: 607–611. doi: 10.1111/j.1365-2621.1983.tb10800.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/9/82; revised 10/22/82; accepted 10/30/82.
Kiwifruit (Actinidia chinensis Planch, Hayward cultivar) were ripened at 20°C under a stream of water-vapor saturated air containing 5 ppm ethylene gas. A remarkable rapid softening in the texture and rising of the soluble solids were observed in 24 hr. The total acidity, starch and amylose content decreased during ripening. Both fructose and glucose increased from 2.7% to 5.0% after 5 days of ripening. Sucrose content increased from 0.45% to 2.22% on the second day, then decreased to 1.19% after 5 days. No significant change in chlorophyll and total solids were observed throughout the experiment. There were stepwise decreases in the L and bL values during ripening. The ascorbic acid content decreased from 210 to 190 mg per 100g fresh fruit after 5 days of ripening.