Changes of Physicochemical Quality in Hardy Kiwifruit (Actinidia arguta) during Storage at Different Temperature

• 발행기관: 한국자원식물학회
• 저자명: Youngki Park Chul-Woo Kim
• 간행물 정보: 『한국자원식물학회지』제28권 제3호, 329~332쪽, 전체 4쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.06.30

영문 초록

The effect of storage temperature and the storage period of hardy kiwifruits on the fruit firmness, soluble solids and fruit weight were studied in this work. The investigation was carried out on the Sae-Han cultivar of Actinidia arguta. It has an edible smooth skin and contains high amounts of sugar and vitamin C (ascorbic acid). In this research, the measurement of fruit firmness, soluble solids, and fruit weight were carried out at various temperatures (5, 10, 15, and 20℃) during 14 days. Fruit firmness rapidly decreased and soluble solids content increased at 15 and 20℃. We also investigated the correlation between fruit firmness and soluble solids content. There was a strong correlation between fruit firmness and soluble solids content. That means that fruit firmness affect the soluble solids content of hardy kiwifruit.

목차

Introduction

Materials and Methods

Results

References

키워드

Actinidia arguta Firmness Fruit weight Soluble solids Storage