Morphological Characteristics and Antioxidant Activity Changes in 'Autumn Sense' Hardy Kiwi (Actinidia arguta) as Honey Plant during Fruit Ripening
2017
Park, Y.K., National Institute of Forest Science, Suwon, Republic of Korea
In this study, we studied the changes in antioxidant activity of Actinidia arguta fruit of Autumn Sense cultivar during fruit ripening. The aim of this investigation was to find the knowledge of the changes of physiochemicals associated with fruit quality, antioxidant properties (free-radical scavenging activity and reducing power), total phenolics and vitamin C during fruit ripening. The highest free-radical scavenging activity (at 100 ㎍/ml) and reducing power (at 100 microgram/ml) in A. arguta fruit were 78.57% and 0.22, respectively. Total phenolic content and vitamin C content in fruit of 10 days after fruit set were 639.48 microgram/g and 1052.2 microgram/g, respectively. In general, the antioxidant activity and the related parameters, including total phenolic content and vitamin C content decreased during fruit ripening. These results improve knowledge of the effect of ripening on the antioxidant activity and related compounds contents that could help to establish the optimum A. arguta fruit harvest data for various usages.
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