บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Studies on the changes in composition of Taiwan kiwifruits during fruit storage.

Chou HuiNa; Ou ShauMei; Nee ChengChu;

Journal of the Chinese Society for Horticultural Science Year: 2000 Vol: 46 Issue: 2 Pages: 157-172 Ref: 22 ref.

2000

บทคัดย่อ

Studies on the changes in composition of Taiwan kiwifruits during fruit storage.

The ascorbic acid contents of Actinidia latifolia fruit is 1972.72 mg/100 g, A. setosa is 87.77 mg/100 g, A. arisanensis is 65.35 mg 100 g, A. callosa is 124.71 mg/100 g and A. rufa is 122.38 mg/100 g. A. latifolia had the highest level in ascorbic acid, even higher than that of Malpighia glabra (1362 mg/100 g fresh weight). The content of ascorbic acid remained stable in cold (5 deg C) conditions for 98 days, while decreasing markedly at warm or room temperatures. The level of other organic acids decreased gradually during storage. The firmness of kiwifruit could be used as an index of storage stability. The soluble solid content is 6-7 deg Brix at physiological maturity and 12 deg Brix after storage. The sugar increased significantly, while the organic acid content decreased gradually after storage at room temperature. A. latifolia, a Taiwan native kiwifruit, with super high content of ascorbic acid, growing widely in the countryside (300-2200 m altitude) has great potential in horticulture us

es.