Article | . 2018 Vol. 36, Issue. 2
Changes in Bioactive Components, Antioxidant Radical Scavenging Activities, and Cholinesterase Inhibition Activities in Periodically Harvested and Post-harvested Kiwifruits



Department of Horticultural biotechnology, Kyung Hee University1
Agricultural Research Center for Climate Change, National Institute of Horticultural and Herbal Science, Rural Development Administration2




2018.. 245:255


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In kiwifruit, fruit maturity is critical to determine product quality and postharvest qualities. Although numerous kiwifruit studies have evaluated fruit quality and determined the right time harvest, few have investigated changes in the levels and activities of bioactive compounds, which lead to fruit maturation in postharvest storage. In this study, the golden kiwifruit ‘Jecy Gold’ was harvested at different levels of maturity and after different storage periods, and evaluated to determine the physicochemical properties and bioactivities. Kiwifruits collected later in the harvest and after longer storage times were sweet, had greater soluble solids contents, and were less hard compared to similar characteristics of common climacteric fruits. Levels of lutein, β-carotene, and total phenolics contents were significantly higher in earlier harvested kiwifruits, though no significant changes were observed during different storage periods. However, levels of vitamin C and total flavonoids fluctuated without directional changes. Fruits harvested earlier had higher levels of antioxidant and cholinesterase inhibition activity. Cholinesterase inhibition activity tended to decrease with increasing postharvest period. This decreasing pattern was not seen in later harvested fruits. Lutein and β-carotene seem to be produced in the early stages of fruit ripening, and are degraded or altered during fruit development. Cholinesterase inhibition was higher in early-harvested fruits, and steadily decreased during storage, suggesting that the bioactive component contributing to cholinesterase inhibition decreases during preharvest and postharvest fruit maturation.



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