Changes in Physiological and Quality Characteristics of'Cuiyu'Kiwifruit During Low Temperature Storage
The fresh kiwifruit of'Cuiyu'produced in Yichang,Hubei was stored at 1-2 ℃,and the changes in physiological and quality characteristics of kiwifruit during low temperature storage were studied.The results indicated that the fruit firmness and fruit core firmness experienced three stages of slow-rapid-slow softening during 20 weeks of low temperature(1-2℃)storage and 7 days of room temperature(20 ℃)storage,in which weeks 2-8 were the rapid softening stage.The four quality indicators,including soluble solid content,total sugar,ratio of total soluble solids to total acids,and ratio of total sugar to total acids,had strong positive correlations and all showed the variation pattern of first increasing rapidly and then stabilizing,with slight differences in the time of turning point(at week 10 or 12).The content of vitamin C fluctuated slightly throughout the storage period,generally showing a pattern of slight increasing-stabilizing-slight decreasing,without significant differences.The flesh color slowly decreased from 108.7 °h at the beginning(week 0)to 105.4 °h at the end(week 21)of storage,which indicated that the flesh was yellowish-green when the fruit became softened.In addition,a low rate of fruit weight loss(<4.0%)occurred during low temperature storage,while the fruit decay rate reached 34.0%at the end of storage,most of which was caused by soft rot.The principal component analysis based on nine physiological and quality indicators showed that the fruit samples after 10 weeks of storage clustered into one group,which coincided with the status of fruits becoming soft and edible.
kiwifruit'Cuiyu'low temperature storagequalityphysiology
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