Co-Authors:
Ben-Arie, R., Division of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Gross, J., Institut für Obstbau, Gemüsebau der Universität Bonn, Germany, Department of Organic Chemistry, Laboratory of Natural Products, The Hebrew University of Jerusalem, Israel
Sonego, L., Division of Fruit and Vegetable Storage, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Abstract:
As the fruit of Actinidia chinensis ripens on the vine, the principal change that occurs, which can be used as a criterion for harvesting, is the increase in total soluble solids. During a month of harvesting very few changes occur in the firmness, titratable acidity and chlorophyll or carotenoid contents of the "hard-mature" fruit. However, there is a significant decline in the ascorbic acid content of the fruit. At a later stage in vine-ripened, ethephon-treated, and post-storage-ripened fruit, the changes are more pronounced; sharp decreases in firmness, titratable acidity and ascorbic acid, and correlated increases in total soluble solids (TSS) and pH. Degradation of chlorophylls a and b begin only during postharvest ripening, but carotenoid decline, though less extensive, begins on the vine and continues during storage. © 1982.
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מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
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