Analytical Statistical Interpretation of Relationship between Different Parameters of Kiwi Fruit (Actinidia deliciosa cv. Hayward) during Cold Storage

Physicochemical and metabolic changes of kiwifruit characteristics were studied during storage. The parameters, such as total phenolic compounds (TPC), color (L*, hue, chroma), total antioxidant activity (TAA) and ascorbic acid (AA) content were evaluated at harvest and every 15 days of fruit storage at 0 ºC and 90% ± 5 RH. Also, correlation between different parameters was evaluated. The results of this study implied that high antioxidant capacity in kiwifruit was due to strong association (r2 > 0.90) with AA and TPC. The results suggest that phenolic compounds and AA are the major contributors to the antioxidative activities of Actinidia deliciosa cv. Hayward. The color parameters have weak correlation coefficients with TPC, TAA and AA. It is worth emphasizing that the physical-chemical parameters do not have a relationship with the chromatic parameters.