1Faculty of Medicine, National Yang-Ming University, Taipei, Taiwan, Republic of China
2Department of Horticulture, National Chung Hsing University, Taichung, Taiwan, Republic of China
3Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan, Republic of China
*Corresponding author: Dr. Chen Iou Zen (Professor), Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan, Republic of China. e-mail: chenyo@ntu.edu.tw, Contact: 02-33664841
Online published on 18 April, 2020.
This study characterized the ripening and storage response of Actinidia chinensis ‘Chiu Tsui’, A. deliciosa ‘Chung Hsing No.4’ and A. deliciosa ‘Abbott’ kiwifruits. Soluble solid contents (SSC), flesh firmness, titratable acidity, and organic acid contents of kiwifruits were measured. Kiwifruits were stored at 1°C for 150 days, then 20°C for 20 days. The SSC of ‘Chiu Tsui’, ‘Chung Hsing No.4’ and ‘Abbott’ increased at 20°C. The highest SSC values at 1°C were 15.00 ± 0.00–15.90 ± 1.73°Brix. Kiwifruit softened and accumulated SSC faster when ripened at 20°C than at 1°C. The flesh colors (L, a, b) of most kiwifruits differed significantly. Ascorbic acid, quinic acid, malic acid and citric acid contents declined during ripening. Quinic acid content was higher in ‘Chiu Tsui’ than in other varieties, indicating that ‘Chiu Tsui’ matures late. ‘Chiu Tsui’ and ‘Chung Hsing No.4’ had the longest storage lives and have potential for breeding and commercial production.
Kiwifruit, Ascorbic acid, Chiu Tsui, Chung Hsing No.4, Quinic acid, Soluble soil contents
