Effects of Ripening and Cooling on the Physico-Chemical Components of ‘Chiu Tsui’ (Actinidia chinensis) and ‘Chung Hsing No. 4’ (A. deliciosa) Taiwanese Kiwifruit

This study characterized the ripening and storage response of Actinidia chinensis ‘Chiu Tsui’, A. deliciosa ‘Chung Hsing No.4’ and A. deliciosa ‘Abbott’ kiwifruits. Soluble solid contents (SSC), flesh firmness, titratable acidity, and organic acid contents of kiwifruits were measured. Kiwifruits were stored at 1°C for 150 days, then 20°C for 20 days. The SSC of ‘Chiu Tsui’, ‘Chung Hsing No.4’ and ‘Abbott’ increased at 20°C. The highest SSC values at 1°C were 15.00 ± 0.00–15.90 ± 1.73°Brix. Kiwifruit softened and accumulated SSC faster when ripened at 20°C than at 1°C. The flesh colors (L, a, b) of most kiwifruits differed significantly. Ascorbic acid, quinic acid, malic acid and citric acid contents declined during ripening. Quinic acid content was higher in ‘Chiu Tsui’ than in other varieties, indicating that ‘Chiu Tsui’ matures late. ‘Chiu Tsui’ and ‘Chung Hsing No.4’ had the longest storage lives and have potential for breeding and commercial production.