Changes of amglase and PG activities in different parts of kiwifruit after harvest

This report studied the changes of amylase activity, PG activity, sturch content and water insoluble pectin content of the fresh and core of Qinmei kiwifruit during softening after harvest. The results indicated that: during softening of kiwifruit, the amylase and PG activities of the fresh of kiwitruit are higher than its cores. While the contents of sturch and water insoluble pectin less than its cores. These results coincided with that softening of the fresh of kiwifruit is faster than its core.