Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturity
Hardy kiwifruit is popular among consumers, but it has a short shelf-life. In this study, the influence of harvest maturity on the physicochemical properties of ‘Cheongsan’ hardy kiwifruit was investigated during storage at 22 °C. Harvested fruit were divided based on the soluble solids content (SSC...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-10-01
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| Series: | Forest Science and Technology |
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| Online Access: | http://dx.doi.org/10.1080/21580103.2019.1658646 |
| _version_ | 1818180302510489600 |
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| author | Narae Han Hyowon Park Chul-Woo Kim Mun-Seop Kim Uk Lee |
| author_facet | Narae Han Hyowon Park Chul-Woo Kim Mun-Seop Kim Uk Lee |
| author_sort | Narae Han |
| collection | DOAJ |
| description | Hardy kiwifruit is popular among consumers, but it has a short shelf-life. In this study, the influence of harvest maturity on the physicochemical properties of ‘Cheongsan’ hardy kiwifruit was investigated during storage at 22 °C. Harvested fruit were divided based on the soluble solids content (SSC) into ‘harvest 1’ and ‘harvest 2’ with 6% and 8% SSC, respectively. As the fruit continued growing on the vine, the fresh and dry weights at harvest were 1.3 and 1.7 times higher in ‘harvest 2’ than in ‘harvest 1’, respectively. There was no significant difference in titratable acidity between the two groups. Harvest maturity significantly affected the content of total phenolic compounds; ‘harvest 2’ fruit had 2.1 times higher concentration than that of ‘harvest 1’ fruit. The respiration rate rapidly increased after harvest, and the SSC also increased throughout the ripening, regardless of fruit maturity. ‘Harvest 2’ fruit exhibited significant reduction of weight loss and retained firmness during ripening compared with those of ‘harvest 1’ fruit. The ‘harvest 1’ fruit were not of adequate quality and spoiled before ripening. These data suggest that ‘Cheongsan’ hardy kiwifruit should be harvested when the SSC is greater than 8% to retain premium quality fruit. |
| first_indexed | 2024-12-11T21:17:37Z |
| format | Article |
| id | doaj.art-1b799c8337bf47df9f8220fcd7fdfe53 |
| institution | Directory Open Access Journal |
| issn | 2158-0103 2158-0715 |
| language | English |
| last_indexed | 2024-12-11T21:17:37Z |
| publishDate | 2019-10-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Forest Science and Technology |
| spelling | doaj.art-1b799c8337bf47df9f8220fcd7fdfe532022-12-22T00:50:33ZengTaylor & Francis GroupForest Science and Technology2158-01032158-07152019-10-0115418719110.1080/21580103.2019.16586461658646Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturityNarae Han0Hyowon Park1Chul-Woo Kim2Mun-Seop Kim3Uk Lee4Korea Forest Research InstituteKorea Forest Research InstituteKorea Forest Research InstituteKorea Forest Research InstituteKorea Forest Research InstituteHardy kiwifruit is popular among consumers, but it has a short shelf-life. In this study, the influence of harvest maturity on the physicochemical properties of ‘Cheongsan’ hardy kiwifruit was investigated during storage at 22 °C. Harvested fruit were divided based on the soluble solids content (SSC) into ‘harvest 1’ and ‘harvest 2’ with 6% and 8% SSC, respectively. As the fruit continued growing on the vine, the fresh and dry weights at harvest were 1.3 and 1.7 times higher in ‘harvest 2’ than in ‘harvest 1’, respectively. There was no significant difference in titratable acidity between the two groups. Harvest maturity significantly affected the content of total phenolic compounds; ‘harvest 2’ fruit had 2.1 times higher concentration than that of ‘harvest 1’ fruit. The respiration rate rapidly increased after harvest, and the SSC also increased throughout the ripening, regardless of fruit maturity. ‘Harvest 2’ fruit exhibited significant reduction of weight loss and retained firmness during ripening compared with those of ‘harvest 1’ fruit. The ‘harvest 1’ fruit were not of adequate quality and spoiled before ripening. These data suggest that ‘Cheongsan’ hardy kiwifruit should be harvested when the SSC is greater than 8% to retain premium quality fruit.http://dx.doi.org/10.1080/21580103.2019.1658646baby kiwifruitfruit qualityfruit ripeningtotal phenolic compoundspostharvest |
| spellingShingle | Narae Han Hyowon Park Chul-Woo Kim Mun-Seop Kim Uk Lee Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturity Forest Science and Technology baby kiwifruit fruit quality fruit ripening total phenolic compounds postharvest |
| title | Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturity |
| title_full | Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturity |
| title_fullStr | Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturity |
| title_full_unstemmed | Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturity |
| title_short | Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturity |
| title_sort | physicochemical quality of hardy kiwifruit actinidia arguta l cv cheongsan during ripening is influenced by harvest maturity |
| topic | baby kiwifruit fruit quality fruit ripening total phenolic compounds postharvest |
| url | http://dx.doi.org/10.1080/21580103.2019.1658646 |
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