African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12481

Full Length Research Paper

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

Rustem Cangi1*, Ebubekir Altuntas2, Cemal Kaya3 and Onur Saracoglu1      
1Department of Horticulture, Faculty of Agriculture, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat, Turkey. 2Department of Biosystem Engineering, Faculty of Agriculture, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat, Turkey. 3Department of Food Engineering, Faculty of Agriculture, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat, Turkey.  
Email: [email protected]

  •  Accepted: 26 April 2011
  •  Published: 15 June 2011

Abstract

This study was carried out to determine some chemical and physical properties atphysiological 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.  

 

Key words: Kiwifruit (Hayward), chemical properties, physical properties,physiological maturity, ripening period.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 10 No. 27
Back to articles
  • Articles on Google by:
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES