Effects of Post-Harvest Storage Period on the Flavor Components of Korean Kiwifruit(Actinidia deliciosa Planch.)

This study was carried out to investigate the effect of storage period on flavor components of Korean kiwifruits (Actinidia deliciosa Planch.) stored at . The major volatile components of Korean kiwifruits analyzed by GC and GC-MS were pentanal, methyl butanoate, ethyl pentanoate, heptanone, (E)-2-hexenal, ethyl hexanoate, 1-hexanol, cyclohexanol, butyl hexanoate, linalool oxide, linalool, butyl heptanoate, methyl benzoate, ethyl benzoate. Among them, (E)-2-hexenal was the major component in premature fruit but on further ripening ethyl butanoate began to dominate the component profile.