%0 Journal Article
%T Physicochemical quality of hardy kiwifruit (Actinidia arguta L. cv. Cheongsan) during ripening is influenced by harvest maturity
%A Chul-Woo Kim
%A Hyowon Park
%A Mun-Seop Kim
%A Narae Han
%A Uk Lee
%J Forest Science and Technology
%D 2019
%R https://doi.org/10.1080/21580103.2019.1658646
%X Abstract Hardy kiwifruit is popular among consumers, but it has a short shelf-life. In this study, the influence of harvest maturity on the physicochemical properties of ¡®Cheongsan¡¯ hardy kiwifruit was investigated during storage at 22£¿¡ãC. Harvested fruit were divided based on the soluble solids content (SSC) into ¡®harvest 1¡¯ and ¡®harvest 2¡¯ with 6% and 8% SSC, respectively. As the fruit continued growing on the vine, the fresh and dry weights at harvest were 1.3 and 1.7 times higher in ¡®harvest 2¡¯ than in ¡®harvest 1¡¯, respectively. There was no significant difference in titratable acidity between the two groups. Harvest maturity significantly affected the content of total phenolic compounds; ¡®harvest 2¡¯ fruit had 2.1 times higher concentration than that of ¡®harvest 1¡¯ fruit. The respiration rate rapidly increased after harvest, and the SSC also increased throughout the ripening, regardless of fruit maturity. ¡®Harvest 2¡¯ fruit exhibited significant reduction of weight loss and retained firmness during ripening compared with those of ¡®harvest 1¡¯ fruit. The ¡®harvest 1¡¯ fruit were not of adequate quality and spoiled before ripening. These data suggest that ¡®Cheongsan¡¯ hardy kiwifruit should be harvested when the SSC is greater than 8% to retain premium quality fruit
%U https://www.tandfonline.com/doi/full/10.1080/21580103.2019.1658646