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The relationship between starch content, changes in amylase activity and fruit storability of kiwifruit.

[In Chinese. / En chinois.]

Author(s) : ZHOU G. Z., DIAO T. Q.

Type of article: Article

Summary

Fruits of 1 Actinidia chinensis and 5 A. deliciosa cultivars were harvested when the soluble solids content was 6-6.5%. In cultivars with good storability, starch content decreased slowly under low temperature storage, while amylase activity did not change much in the early stages but increased after about 15 days. Amylase activity in cultivars with poor storability declined rapidly during storage.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1999-0222
  • Languages: Chinese
  • Source: J. Fruit Sci. - vol. 14 - n. 1
  • Publication date: 1997

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