Physico-chemical changes during storage in kiwi fruit

Physico-chemical changes in fruits of Allison, Monty, Bruno, Hayward and Abbot were studied during storage at room temperature (15–20°C). Very little change in firmness occurred during first 30 days of storage but thereafter showed considerable reduction in fruit firmness by softening and shrinkage occurred particularly in fruits of Bruno and Allison. The fruit pH showed significant decline during the first 20 days. Thereafter, it increased sharply up to 40 days in fruits of all the cultivars. The levels of non-reducing sugars were slightly decreased in fruits of Bruno and Abbot up to 10 days and thereafter increased. The TSS sharply increased up to 20 days and after that slowly decreased throughout the storage period in all the cultivars. The levels of total sugars and ascorbic acid content increased during first 10 days. Thereafter slightly decreased up to 20 days and again sharply increased in all the cultivars.