Articles
CHANGE OF ASCORBIC ACID CONTENT DURING FRUIT DEVELOPMENT OF KIWIFRUIT (ACTINIDIA SPP.) IN JEJU ISLAND
Article number
773_44
Pages
295 – 298
Language
English
Abstract
The content of ascorbic acid in Hayward kiwifruit reached highest at 173.5 mg/100 g in June when it was the immature stage.
Thereafter, the content decreased sharply from June to July which was the most increasing time in fruit weight.
During this stage, the content of ascorbic acid was also getting decreased.
The content of ascorbic acid in Apple Sensation kiwifruit also decreased sharply in July.
But at ripening time, the content was again increased and recovered to the level of immature fruit.
At harvest, the contents of ascorbic acid in Hayward and Apple Sensation were 50.4 mg/100 g and 187.6 mg/100 g, respectively.
Thereafter, the content decreased sharply from June to July which was the most increasing time in fruit weight.
During this stage, the content of ascorbic acid was also getting decreased.
The content of ascorbic acid in Apple Sensation kiwifruit also decreased sharply in July.
But at ripening time, the content was again increased and recovered to the level of immature fruit.
At harvest, the contents of ascorbic acid in Hayward and Apple Sensation were 50.4 mg/100 g and 187.6 mg/100 g, respectively.
Authors
Seong-Cheol Kim, Ki-Chang Jang, Eun-Young Song, Misun Kim, Doo-Young Moon, Kwan-Jeong Song, Sang-Jo Kang
Keywords
fruit quality, HPLC
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