Changes in fruit quality, phenolic compounds, and antioxidant activity of kiwifruit (Actinidia eriantha) during on-vine ripening

• DOI: 10.1016/j.lwt.2024.116564
• Publication Date: 2024-07-29T16:52:12Z
• Authors: Dongfeng Jia; Guanglian Liao; Bin Ye; Min Zhong; Chunhui Huang; Xiaobiao Xu
• Keywords: Chlorogenic Acid; Actinidia deliciosa; Vine; Actinidia; Climacteric

Kiwifruit is a unique berry fruit which rich in various nutrients and antioxidant substances. As typical climacteric fruit, the after-ripening of kiwifruit accompanied by rapid decline firmness, greatly shortens shelf life. Here, new storage method, on-vine ripening, was used to investigate changes quality activity cultivar, Actinidia eriantha 'Ganlv 1'. The results indicated that delayed harvesting 14–21 days (for transportation) or 35–42 ready-to-eat) suitable for A. 1' also improves quality. Additionally, ten phenolic compounds were identified be main components total phenols Furthermore, gallic acid, chlorogenic epicatechin, rutin proved as major contributors they possessed strong FRAP capacities scavenge DPPH·,·OH O2−·. Besides, AsA exhibited capacity ·OH This study confirmed ripening convenient economical method fruits first time, it revealed related natural are important antioxidants.