Studies on hte Changes in Composition of Taiwan Kiwifruit during Fruit Development and Storage.

• Main Authors: Chou, Hui-Na, 周慧娜
• Other Authors: Nee Cheng-Chu, Ou Andi Shau-mei
• Format: Others
• Language: zh-TW
• Published: 1998
• Online Access: http://ndltd.ncl.edu.tw/handle/42162482689039135480

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.