Changes in Physiological Characteristics of Kiwifruit Harvested at Different Maturity Stages after Cold Storage

Changes in the nutritional composition, along with some other kiwifruit (Actinidia deliciosa (A.Chev.) C.F.Liang & A.R.Ferguson) characteristics, at different harvest stages were evaluated after four months cold storage. Various physiological characteristics in kiwifruit harvested at seven maturity stages (~6.5, 7, 7.5, 8, 8.5, 9 and 10 °Brix, respectively) and after four months storage at 0.C were determined. Fruit weight loss increased significantly during storage, depending on the harvesting stage. After four months cold storage, the earlier harvested fruits retained weight better than late ones. Flesh firmness decreased significantly after storage independently to the harvesting stages. At the end of storage period, fruits harvested at later stages showed a significant higher level of ascorbic acid and of phenolic compounds compared to the earlier harvested fruits. Overall, kiwifruit harvested with 6.5 °Brix retained weight better than the other harvesting stages and showed a higher antioxidant capacity after four months cold storage.