Vol. 28 No. 3 (2014):
Articles

Analytical statistical interpretation of relationship between different parameters of kiwifruit (Actinidia deliciosa cv. Hayward) during cold storage

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  • Sh. Shahkoomahally,
  • A. Ramezanian
Sh. Shahkoomahally
Department of Horticultural Science, Faculty of Agriculture, Shiraz University, Shiraz, Iran.
A. Ramezanian
Department of Horticultural Science, Faculty of Agriculture, Shiraz University, Shiraz, Iran.
DOI: https://doi.org/10.36253/ahsc-18400
Categories

Published 2014-06-30

Keywords

  • Ascorbic acid,
  • correlation,
  • kiwifruit,
  • total antioxidant activity,
  • total phenolic compounds

How to Cite

Shahkoomahally, S., & Ramezanian, A. (2014). Analytical statistical interpretation of relationship between different parameters of kiwifruit (Actinidia deliciosa cv. Hayward) during cold storage. Advances in Horticultural Science, 28(3), 141–145. https://doi.org/10.36253/ahsc-18400

Copyright (c) 2014 Sh. Shahkoomahally, A. Ramezanian

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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Abstract

Physicochemical and metabolic changes of kiwifruit characteristics were studied during storage. Parameters, such as total phenolic compounds (TPC), color (L*, hue, chroma), total antioxidant activity (TAA) and ascorbic acid (AA) content, were evaluated at harvest and every 15 days during fruit storage at 0ºC and 90% ± 5 RH. Correlations between different parameters were also evaluated. The results of this study suggest that high antioxidant capacity in kiwifruit is due to a strong association (r2˃0.90) between AA and TPC, and that phenolic compounds and AA are the major contributors to the antioxidative activities of Actinidia deliciosa cv. Hayward. Color parameters were found to have weak correlation coefficients with TPC, TAA and AA. It is worth noting that the physical-chemical parameters do not have a relationship with the chromatic parameters.

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