HUBEI AGRICULTURAL SCIENCES ›› 2019, Vol. 58 ›› Issue (1): 84-87.doi: 10.14088/j.cnki.issn0439-8114.2019.01.020

• Horticulture & Local Products • Previous Articles     Next Articles

Storage Quality of Kiwifruit in Cangxi County

JIANG Zhao-Qiong1, 2, CHENG Fang-Ping1, LIN Xiang-Gen1, LU Ying-Peng1, YI Wen-Yu1, 2   

  1. 1.Sichuan Research & Design Institute of Agricultural Machinery,Chengdu 610066,China;
    2.Key Laboratory of Agricultural Equipment Technology for Hilly and Mountainous Areas Ministry of Agriculture,Chengdu 610066,China
  • Received:2018-07-30 Online:2019-01-10 Published:2019-11-26

Abstract: Taking the red kiwifruit(Actinidia chinensis Planch) in Cangxi county as the material,the hardness,soluble solids content,pH,titratable acid content,vitamin C content of kiwifruits during storage were analyzed by independent t-test and one-way ANOVA through SPSS 19.0 statistical analysis software. The results showed that the hardness of kiwifruit samples decreased,the content of soluble solids increased, and the titrable acid content decreased with the increase of storage time. The content of vitamin C also decreased gradually, and decreased rapidly in the early stage of storage, and gradually slowed down in the later stage. Storage temperature has a great influence on the hardness of kiwifruit samples. Kiwifruit ripened and softened more slowly at low temperature than at room temperature.

Key words: kiwifruit(Actinidia chinensis Planch), storage, quality

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