238 EFFECT OF STORAGE INTERVALS ON QUALITY OF KIWIFRUIT (Actinidia chinensis Planch)

in HortScience
View More View Less
  • 1 Department of Agricultural Science Tuskegee University Tuskegee, Al 36088

Kiwifruits at 3 stages of ripening were stored at 3°C for 4 weeks to study the effect of cold storage on ethylene production and fruit quality. Samples taken weekly were analyzed for firmness, TSS, acidity, tissue chlorophyll and carbohydrate contents. Fruits at early stage of ripening (hard) produced less ethylene than fruits at late ripening stage (soft). Fruit quality attributes vary significantly among the different ripening stages and storage intervals.

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 46 16 0
PDF Downloads 82 34 0