Relación entre la madurez fisiológica y la madurez comercial de frutos de kiwi 'Hayward' producidos en el sudeste de la provincia de Buenos Aires (Argentina)
Climacteric fruits, like kiwifruit, must be harvested at physiological maturity, in order to not affecting their organoleptic quality. The aim of the present work was to determinate the developmental time at which 'Hayward' fruits reached physiological maturity, by measuring objectiv...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=6126 |
| Sumario: | Climacteric fruits, like kiwifruit, must be
harvested at physiological maturity, in order
to not affecting their organoleptic quality. The
aim of the present work was to determinate the
developmental time at which 'Hayward' fruits
reached physiological maturity, by measuring
objective ripening indexes. A commercial kiwifruit
orchard, which was located at the South-East
of Buenos Aires province in Argentina, was
harvested weekly from 11 weeks after full bloom
(wafb) to commercial harvest, at 18 wafb. Fruits
were analyzed at harvest and after storage
(53 days at 2°C) and ripening (7 days at 20°C)
time. At harvest, fruit dry matter content, pulp
firmness, and juice tirtratable acidity did not
significantly change from 16 wafb. At the end of
storage and ripening time, juice soluble solids
content, tirtratable acidity, and fruit loss weight
did not significantly change in fruits harvested
from 16 wafb. These results suggests that
physiological maturity was reached two weeks
before commercial harvest. If higher standard
requirements of dry matter content had to be
fulfilled, commercial maturity would be just
achieved at 18 wafb. At physiological maturity,
the ripening indexes gave the following values:
5.4% soluble solids, 1.18% tirtratable acidity,
14.2% dry matter, and 49% black seeds. |
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