Some chemical and physical properties at physiological maturity and ripening period of kiwifruit ('Hayward')

被引：0

作者：

Cangi, Rustem ^{[1
]}

Altuntas, Ebubekir ^{[2
]}

Kaya, Cemal ^{[3
]}

Saracoglu, Onur ^{[1
]}

机构：

[1] Univ Gaziosmanpasa, Fac Agr, Dept Hort, TR-60240 Tasliciftlik, Tokat, Turkey

[2] Univ Gaziosmanpasa, Fac Agr, Dept Biosyst Engn, TR-60240 Tasliciftlik, Tokat, Turkey

[3] Univ Gaziosmanpasa, Fac Agr, Dept Food Engn, TR-60240 Tasliciftlik, Tokat, Turkey

来源：

AFRICAN JOURNAL OF BIOTECHNOLOGY | 2011年 / 10卷 / 27期

关键词：

Kiwifruit (Hayward); chemical properties; physical properties; physiological maturity; ripening period; MECHANICAL-PROPERTIES; ANTIOXIDANT POWER; FRUIT; FRAP;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

This study was carried out to determine some chemical and physical properties at physiological maturity and ripening period of kiwifruit. The average geometric mean diameter, sphericity, bulk density, porosity, projected area along three axes (X, Y, Z) and colour characteristics (L*, a*, b*) were measured at physiological maturity and ripening period. Total soluble solid content, titratable acidity, pH, total phenolic, total antioxidant activity and total sugar of kiwifruit were also determined. The total antioxidant value was higher at physiological maturity than ripening period.

引用

页码：5304 / 5310

页数：7

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