Antioxidant capacity,ascorbic acid,total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit |
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| Authors: | Silvia Tavarini,Elena Degl&rsquo Innocenti,Damiano Remorini,Rossano Massai,Lucia Guidi |
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| Affiliation: | 1. Dipartimento di Chimica e Biotecnologie Agrarie (DCBA), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;2. Dipartimento di Coltivazione e Difesa delle Specie Legnose “G. Scaramuzzi” (DCDSL), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy |
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| Abstract: | The influences of harvest time and storage on the quality indices and nutritional content of kiwifruit were evaluated. Antioxidant capacity, ascorbic acid, total phenol content, carotenoids, soluble solids content and flesh firmness were determined in kiwifruit gathered at two different time (T1: 17-11-2005 and T2: 24-11-2005) and stored at 0 °C, for 2 or 6 months (S1 and S2, respectively). At the end of the cool storage, fruits were maintained for a week at 25 °C (S1 + 7d and S2 + 7d). |
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| Keywords: | Antioxidant capacity Ascorbic acid Harvest time Kiwifruit Phenols Storage |
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