Effects of Harvest Stage and Storage Temperature on Quality of ‘Jin Yan’ Kiwifruit (Actinidia chinensis×A. eriantha)

Abstract:

The changes in quality and flesh color of ‘Jin Yan’ kiwifruits were investigated. ‘Jin Yan’ kiwifruits (Actinidia chinensis × A. eriantha) were harvested at four different times, and stored for 60 days at (23±1)℃ and for 2, 4, 6 months at 4℃, respectively, before maintained for 2 weeks at ambient temperatures [(23±1)℃]. The results showed that the respiratory peaks of fruits harvested at Ⅰ and Ⅳ stages were earlier than those of fruits harvested at Ⅱand Ⅲ stages, and the fruit weight loss were also faster, as well as the titratable acidity (TA), vitamin C (Vc) content and flesh firmness rapidly decreased. Fruit lightness (L*), chroma (C*) and hue angle (h) in fruits of the four harvest stages decreased significantly during ambient storage, nevertheless h changed more obviously than L* and C* in fruit maintained for 2 weeks at ambient temperature after cold storage. It suggested that the harvest Ⅱ and Ⅲ stages were suitable for harvesting of ‘Jin Yan’ kiwifruit, and h could be used as an appropriate indicator of ripening and senescence of kiwifruit. In addition, edible quality and flesh color of ‘Jin Yan’ kiwifruit were well maintained even after cold storage for 6 months.

Key words:Kiwifruit (Actinidia chinensis Planch); Harvest time; Storage temperature; Storage quality