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CHANGES IN CHEMICAL CONSTITUENTS OF KIWIFRUIT DURING POSTHARVEST RIPENING.

Author(s) : MATSUMOTO S., OBARA T., LUH B. S.

Type of article: Article

Summary

KIWIFRUIT WERE RIPENED AT 293 K (20 DEG C) UNDER A STREAM OF WATER-VAPOUR SATURATED AIR CONTAINING 5 PPM ETHYLENE GAS. A REMARKABLE RAPID SOFTENING IN THE TEXTURE AND RISING OF THE SOLUBLE SOLIDS WERE OBSERVED IN 24 HR. THE TOTAL ACIDITY, STARCH AND AMYLOSE CONTENT DECREASED DURING RIPENING. BOTH FRUCTOSE AND GLUCOSE INCREASED FROM 2.7% TO 5.0% AFTER 5 DAYS OF RIPENING. SUCROSE CONTENT INCREASED FROM 0.45% TO 2.22% ON THE SECOND DAY, THEN DECREASED TO 1.19% AFTER 5 DAYS. THE ASCORBIC ACID CONTENT DECREASED FROM 210 TO 190 MG PER 100 G FRESH FRUIT AFTER 5 DAYS OF RIPENING.

Details

  • Original title: CHANGES IN CHEMICAL CONSTITUENTS OF KIWIFRUIT DURING POSTHARVEST RIPENING.
  • Record ID : 1984-0580
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 2; 1983.03-04; 607-611; 4 fig.; 5 tabl.; 24 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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