Physiological and Quality Changes in Actindia eriantha Benth "Walter" Fruit during Storage at Normal Temperature
Harvested kiwifruits of a new variety ofActinidia eriantha Benth" Walter" were stored at 20 ℃, and then the postharvest respiratory rate, nutritional and functional ingredients were investigated at intervals of three days. The results showed that fruit firmness and titrarable acid decreased sharply in the first six days and then maintained a relatively stable level,while respiratory rate, the contents of soluble solid, ascorbic acid and reducing sugar increased at the early period of storage and then decreased gradually. In addition, the contents of total phenol and flavonoids had no obvious changes during storage.
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