Several Physico-chemical Characteristics of Kiwifruit (Actinidia chinensis Planch.) Depended on Cultivars and Ripening Stages

한국산 양다래(Actinidia chinensis Planch.)의 품종 및 숙도에 따른 이화학적 특성에 관하여

  • 이세은 (한국식품개발연구원 식품공학연구실) ;
  • 김동만 (한국식품개발연구원 식품공학연구실) ;
  • 김길환 (한국식품개발연구원 식품공학연구실) ;
  • 이철 (고려대학교 식품공학과)
  • Published : 1989.12.01


In comparison of contents of the components related to the quality of kiwifruit depended on the cultivars, the obtained results were as follows; Abbott showed the highest values in soluble solid, crude fat, firmness and specific gravity. Potassium, phosphorus, calcium and magnesium were estimated as the major minerals in kiwifruit and Bruno contained the highest amounts of potassium and magnesium. Bruno also had high concentrations of ascorbic, maleic, citric and fumaric acid when compared with the other cultivars. The changes in chemical components of kiwifruit (Hayward) by ripening stage were as follows; During ripening, the glucose and fructose contents were increased with decrease of sucrose content. Ascorbic, maleic, fumaric and succinic acid contents were considerably increased during ripening From the investigation of changes in protein pattern by electrophoresis! the new bands with about 17,000-23,50kd were shown during ripening.


kiwifruit;Actinida chinensis Planch;cultivars;ripening;chemical components