Storability of New Kiwifruit Cultivar Bred in Korea
2009
Park, Y.S., Mokpo National University, Mokpo, Republic of Korea
To determine the shelf life of kiwifruits (Actinidia deliciosa C.F. Liang et A.R. Ferguson) bred in Korea, fruits were stored at cold storage for 24 weeks. Firmness significantly decreased at initial time in all cultivars and then slightly decreased with time. Loss of firmness was delayed in 'Hort 16A' and 'Hayward' fruits compared to other new cultivars. Sensory quality increased with decreasing firmness, acidity and increasing soluble solids content with storage time. Reducing sugar content was significantly increased at early stage of storage and its content was much higher in 'SKK-12' and 'Hwamei' cultivars than other cultivars. Starch content abruptly decreased at early stage of storage and was lowest in 'SKK-12' cultivar compared to other cultivars. Ethylene and respiration contents increased at the middle stage of storage and their peak time were earliest in 'Haenam' cultivar, followed by 'SKK-12', 'Hwamei', 'Daheung', 'Bidan', 'Hort 16', and 'Hayward'. All kiwifruit cultivars showed climacteric patterns in respiration and the rate of softening was closely related the content and peak time of ethylene production. Shelf life of kiwifruit were 8, 10, 12, 12, 14, 20 and 24 weeks for 'SKK-12', 'Hwamei', 'Haenam', 'Daheung', 'Bidan', 'Hort 16 A', and 'Hayward' cultivars, respectively. Among new cultivars bred in Korea, the shelf life of 'SKK-12', 'Hwamei', 'Daheung', and 'Bidan' kiwifruits was considerably decreased compared to 'Hort 16A' or 'Hayward' kiwifruits.
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