Effect of Ascorbic Acid Treatment on Fruit Quality of Kiwifruit during Storage

DOI

10.2991/icammce-18.2018.33How to use a DOI?

Keywords

Kiwi; Ascorbic acid; Storage after harvest

Abstract

The fruit of kiwi is rich in nutrients and is deeply loved by people. However, the storage period is not long, and the shelf period is short and easy to be soft. In this experiment, the effects of ascorbic acid on the post-harvest storage of kiwifruit were studied by measuring the quality of the fruit with a solution of 100 mmol·L-1ascorbic acid based on the fruit of 'Jinshi No. 1'. The results showed that ascorbic acid treatment reduced fruit quality in 7-14 days compared with control(CK). Total flavonoids, and total flavanols showed a smaller decrease, and the antioxidant capacity showed an upward trend or a smaller decrease. Therefore, it is considered that anti-cyclic acid treatment can improve fruit quality and antioxidant properties, and it is an alternative method for storage and preservation of kiwifruit after harvest.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - XZ Yuan
AU  - H Xia
AU  - YM Wang
AU  - D Liang
PY  - 2018/05
DA  - 2018/05
TI  - Effect of Ascorbic Acid Treatment on Fruit Quality of Kiwifruit during Storage
BT  - Proceedings of the 2018 3rd International Conference on Advances in Materials, Mechatronics and Civil Engineering (ICAMMCE 2018)
PB  - Atlantis Press
SP  - 142
EP  - 145
SN  - 2352-5401
UR  - https://doi.org/10.2991/icammce-18.2018.33
DO  - 10.2991/icammce-18.2018.33
ID  - Yuan2018/05
ER  -