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Acidity and taste in kiwifruit.

Author(s) : MARSH K., ATTANAYAKE S., WALKER S., et al.

Type of article: Article

Summary

Although total titratable acidity levels in 'Hayward' kiwifruit appear quite stable during storage at 0 °C under New Zealand conditions it is known that citric acid levels decline but malic acid levels are maintained. By contrast, malic acid levels tend to increase with storage at 4 °C. These observations formed the basis of a sensory comparison of fruit stored at 0, 4, and 10 °C which were also analysed for acidity, sweetness, and the individual acid concentrations during 6 weeks of storage.

Details

  • Original title: Acidity and taste in kiwifruit.
  • Record ID : 2005-2630
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 32 - n. 2
  • Publication date: 2004

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