| Summary: | 碩士 === 國立中興大學 === 園藝學系 === 86 === The soluble solids content and firmness of kiwifruit could be
used as indexs of maturation and harvesting time . In this
study, the firmness and soluble solids content of ''First Empire''
are 7.06 Kg ( tip：7.2 mm ) and 6.2 0 Brix, respectively, while
those of ''Jiang See 8151'' are 6.68 Kg and 6.6 0 Brix,
respectively.The ascorbic acid content of A. latifolia fruit at
the young stage could be as high as 2688 mg / 100 g F W, then
decreased to 1962 mg / 100 g F W and 1972 mg / 100 g F W during
fruit developing stage.We found A. latifolia is one of the
highest level in ascorbic acid, even higher than that of
Malpighia glabra ( 1362 mg / 100 g F W ). For all organic acids,
the content of quinic acid is the highest at the begining of
fruit development, then it decreased, while the citric acid
increased gradually at later growth stage. The major sugars
included fructose、glucose and sucrose. The contents of fructose
and glucose were higher than that of sucrose, but they all
increased as fruit growing.In the study of storage, the content
of ascorbic acid kept stable in cold ( 5 ℃ ) condition for 98
days, while declined dramatically in warm or room temperature.
The level of other organic acids declined gradually during
storage.The firmness of kiwifruit could be used as an index of
storage stability. The soluble solids content is 6 - 7 0 Brix at
physiological maturity and 12 0 Brix after storage. The sugar
increased significantly, while the organic acids declined
gradually after storage at room temperature. Actinidia
latifolia, a Taiwan native kiwifruit, with super high content of
ascorbic acid, growing widely in countryside ( 300 - 2200 m from
sea level ) has great potential in horticulture.
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