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Effects of Maturity Stage on Fruit Quality and Aroma Components of ‘Jinyan’ Kiwifruit
Chen Cheng, Wang Yi, Yang Yong, Yan Yongqi
PDF(1321 KB)
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Effects of Maturity Stage on Fruit Quality and Aroma Components of ‘Jinyan’ Kiwifruit
To explore the effects of maturity stage on fruit quality, type and relative contents of volatile components, ‘Jinyan’ kiwifruit (Actinidia chinensis) was taken as the experimental material. The first sampling time was 110 days after flowering, followed by sampling every 10 days for a total of 6 times (harvest Ⅰ-Ⅵ). The appearance quality and inherent quality of fruit were measured immediately after harvest. The inherent quality of fruit was measured at the edible stage, and aroma components were analyzed by solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) at the same time. The results showed that the later the harvest time, the heavier the fruit was. Besides, the soluble solid content increased with the prolongation of fruit harvest time. However, the firmness of fruit harvested at Ⅵ stage dropped sharply compared with the earlier periods. The fruit harvested at Ⅴ stage had the lowest total acid content after ripening, and the ratio of soluble solid content to total acid and the total ascorbic acid content were the highest. Meanwhile, the analysis of aroma components showed that the types and the relative content of esters were also the highest. The results showed that the fruits were suitable to be harvested at Ⅴ stage for best taste and flavor, and the soluble solids content was around 7.5%, the total acid content was around 1.3%, and the ratio of soluble solid content to total acid was around 5.5.
kiwifruit / maturity stage / fruit quality / aroma {{custom_keyword}} /
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