Storage Temperature Influences Fruit Ripening and Changes in Organic Acids of Kiwifruit Treated with Exogenous Ethylene

Gyeong Hwan Cha; H. M. Prathibhani C. Kumarihami; Hong Lim Kim; Yong Bum Kwack; Jin Gook Kim

doi:10.7235/HORT.20190062

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2019 Vol.37, Issue 5 Preview Page Next Page

Research Article

Storage Temperature Influences Fruit Ripening and Changes in Organic Acids of Kiwifruit Treated with Exogenous Ethylene

31 October 2019. pp. 618-629

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Abstract

The influence of storage temperature on ripening and physiochemical changes in kiwifruit (Actinidia sp.) cultivars ‘Garmrok’, ‘Hayward’, ‘Goldone’, and ‘Jecy Gold’ treated with exogenous ethylene was investigated to optimize the storage temperature of kiwifruit. Kiwifruit were stored at 5, 10, and 18ºC for 0, 3, 6, 9, 12, 15, and 18 days and evaluated for soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio, firmness, and organic acids content. The SSC, SSC/TA ratio, and malic acid content increased, while the kiwifruit firmness, TA, and citric acid content decreased with increasing storage temperature and time. Kiwifruit ripening and quality were least affected when stored at 5°C, but suffered rapid degradation at 18°C. Temperature management during kiwifruit storage and ripening directly correlates with the qualitative attributes and influences consumers’ acceptability of “ready to eat” kiwifruit.

Keywords

citric acid

malic acid

quality attributes

ready-to-eat

softening

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Information

Publisher :KOREAN SOCIETY FOR HORTICULTURAL SCIENCE
Publisher(Ko) :원예과학기술지
Journal Title :Horticultural Science and Technology
Journal Title(Ko) :원예과학기술지
Volume : 37
No :5
Pages :618-629
Received Date : 2019-01-28
Revised Date : 2019-04-16
Accepted Date : 2019-06-15
DOI :https://doi.org/10.7235/HORT.20190062

Horticultural Science and TechnologyISSN:1226-8763(Print) 2465-8588(Online)원예과학기술지

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