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

Abstract

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