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Chemical composition of cured kiwifruit after a coolstorage period.

Author(s) : BAUTISTA-BANOS S., LONG P. G., GANESH S.

Summary

Stem scars of harvested kiwifruit were inoculated with B. cinerea and cured at 10, 20 or 30 °C and 90-100% relative humidity for two, four or six days. After curing, fruit samples were cold stored at 0 °C and tested after two, four or six months for total soluble solids, and after two or four months for sugars, pH and acidity. There was no consistent relationship between temperature/time of incubation and total soluble solids content during cold storage.

Details

  • Original title: Chemical composition of cured kiwifruit after a coolstorage period.
  • Record ID : 2000-1929
  • Languages: English
  • Source: Proceedings of the Third International Symposium on Kiwifruit.
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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