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Studies on Optimum Harvest Date and Storage of 'Chung Hsing No. 3' and ' Chung Hsing No. 4' Kiwifruit (Actinidia deliciosa)
|關鍵字:||Kiwifruit;獼猴桃;Actinidia deliciosa;Optimum Harvest Date;Storage;採收適期;貯藏||出版社:||園藝學系||摘要:||
The intention of this study were to establish the data of optimum harvest maturity and the best storage condition of newly breeding ‘Chung Hsing No. 4' and ‘Chung Hsing No. 3' kiwifruit to benefit popularization afterward.
‘Chung Hsing No. 4' and ‘Chung Hsing No. 3' kiwifruit were harvested from 21 weeks after anthesis, their total soluble solid content have approached 6.5～6.6°Brix, which reaches harvesting standard of the imported kiwifruit. Average fresh weight of ‘Chung Hsing No. 4' reaches 82.2g and average fresh weight of ‘Chung Hsing No. 3' reaches 69.4g respectively. To compete with imported kiwifruit, the domestic kiwifruits were harvested as late as possible to obtain higher quality with higher soluble solid content.
‘Chung Hsing No. 4' kiwifruit stored at 1℃ is proper, and its total soluble solid content have approached more than 12.2°Brix. ‘Chung Hsing No. 4' kiwifruit that was stored at 1℃ for 140 days was still able to ripen normally, and its total soluble solid content have approached 12.6°Brix, but fruits tasted may be sourer because its titratable acid reaches 1.25％.
As long as Taiwan farmers culture ‘Chung Hsing No. 4' and ‘Chung Hsing No. 3' kiwifruit on mountain region to product fruit with high quality, they will not only reduce dependence on the imported kiwifruit but also find a way of mountain horticulture in Taiwan.
|Appears in Collections:||園藝學系|
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