Interaction of harvest time and storage period on physiological and biochemical parameters of kiwi fruit (Actinidia deliciosa cv. Gold)

Subject Areas : Genetic

Mahmoud Asadi ¹ ( Department of Biology, Faculty of Science, Islamic Azad University, Tonekabon Branch, Tonekabon, Iran )
somayeh Rohani ² ( Department of Biology, Faculty of Science, Islamic Azad University, Tonekabon Branch, Tonekabon, Iran )
Javad Fatahi moghadam ³ ( Horticultural Science Research Institute, Citrus and Subtropical Fruits Research Center, Agricultural Research Education and Extension Organization (AREEO), Ramsar, Iran )
Babak Babakhani ⁴ ( Department of Biology, Faculty of Science, Islamic Azad University, Tonekabon Branch, Tonekabon, Iran )
Parvaneh Rahdari ⁵ ( Department of Biology, Faculty of Science, Islamic Azad University, Tonekabon Branch, Tonekabon, Iran )

Received: 2019-08-04 Accepted : 2020-02-11 Published : 2020-06-21

Keywords: Chlorophyll, storage period, Antioxidant capacity, Harvest time, Kiwi fruit,

Abstract :

Proper harvesting time plays an important role in maintaining fruit quality during storage. Early or delayed harvesting results in unpleasant taste, inability to store and inappropriate appearance. In order to evaluate the effects of harvest time and storage period on physiological and biochemical parameters was conducted with three replications. Tests were carried out with four harvesting time (Based on the total soluble solids (TSS) index), i.e., 5, 6.5, 8 and 9.5 °Brix and four storage time, i.e., 0, 30, 60 and 90 days. Based on the experimental treatments, traits such as fruit juice, TSS, TA, TSS/TA ratio, starch and protein content, fruit pigments, phenolic compounds, antioxidant activity, vitamin C, total sugar content and reducing sugars content in fruit were measured. The results showed that in all harvesting treatments, increasing the storage period significantly increased TSS, TA, protein content, total phenol, vitamin C, total sugar content, reducing sugar and antioxidant capacity. Chlorophyll a, b, total chlorophyll and carotenoid contents increased significantly with increasing harvest index and storage period. The results of this study showed that 60 and 90 days storage periods play an important role in increasing physiological and biochemical indices of kiwifruit (except traits such as fruit juice, starch content, TSS/TA ratio and superoxide dismutase activity) in all harvest treatments.

References:

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