|ISHS Acta Horticulturae 1218: IX International Symposium on Kiwifruit
Quality characterization of kiwifruit Actinidia chinensis var. deliciosa 'Hayward' using destructive and nondestructive methods during storage
|Authors: ||A.C. Guerreiro, C.L. Gago, A.I. Vieira, A. Brázio, A.M. Cavaco, M.D. Antunes, T. Panagopoulos, F. Veloso, R. Guerra|
|Keywords: ||Actinidia deliciosa, storage, spectroscopy, fruit quality, harvest|
Optimum harvest maturity and storage conditions are important factors determining quality in kiwifruit.
The aim of this study was to analyze the quality characteristics of kiwifruit Actinidia chinensis var. deliciosa 'Hayward' at different ripening stages and to correlate them to a noninvasive spectroscopic method, aiming to improve the quality control at harvest and during storage.
Kiwifruit 'Hayward' was harvested at two different times and stored for 27 days at room temperature.
At 0, 4, 7, 11, 20, and 27 days, measurements of firmness, weight loss, soluble solids content (SSC), titratable acidity and dry matter were taken for 15 fruits, as well as, noninvasive spectroscopic measurements using Vis/NIR (visible/near-infrared) transmittance spectroscopy.
The results of this study suggest that Vis/NIR spectroscopy can be used successfully for prediction of firmness, SSC and dry matter in 'Hayward' kiwifruit.
Studies to improve the methodologies are in progress.
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