Softening process and total antioxidant activity were evaluated in kiwifruit differently exposed to light intensity and harvested at two different times (October 10 and November 14). Fruit was stored for 2 months at 0 °C (S1) and then maintained for a week at ambient temperature (S2). The results showed that fruit harvested later presented a faster softening rate during storage than fruit harvested earlier, even if antioxidant activity did not change. Light-exposed fruit showed higher flesh firmness than that of shaded ones. Polygalacturonase activity was higher in kiwifruit maintained for a week at ambient temperature after cool storage and, in particular the highest value was recorded in fruit harvested later. The behaviour of β-galactosidase was different: it did not show changes in fruit harvested later and significantly decreased in light- and shade-exposed fruit harvested earlier.
|Autori:||Tavarini S.; Degl'Innocenti E.; Remorini D.; Massai R.; Guidi L.|
|Titolo:||Polygalacturonase and ß-galactosidase activities in Hayward kiwifruit as affected by light exposure, maturity stage and storage time|
|Anno del prodotto:||2009|
|Digital Object Identifier (DOI):||10.1016/j.scienta.2008.11.013|
|Appare nelle tipologie:||1.1 Articolo in rivista|