Changes in physiological indices and storage properties of ‘Jinyuan’ kiwifruit from different orchards under low temperature storage

The physiology and storability of the new yellow-fleshed varieties of Actinidia chinensis Planch. ‘Jinyuan’ produced from Wuhan and Liupanshui orchards under low-temperature storage (1℃±0.5℃, relative humidity 90%-95%) were systematically studied. Results showed that the fruit firmness, fruit color angle (h value), soluble solids content (SSC), and dry matter content of ‘Jinyuan’ in Wuhan and Liupanshui shared the same trends. The fruit firmness and h values decreased sharply in the first 20 d after harvest (DAH), and then decreased slowly until the end of storage. The SSC had the largest increase rate in the first 20 DAH and reached the maximum level at 60 DAH, after which it became stable. The dry content of ‘Jinyuan’ changed stably through the entire storage period. However, the vitamin C (VC) contents in ‘Jinyuan’ from Wuhan and Liupanshui orchards were dramatically different. The VC content of ‘Jinyuan’ from Wuhan showed a declining-sharply rising-declining trend and reached the maximum level at 80 DAH. The VC content of ‘Jinyuan’ from Liupanshui showed a rising-declining-rising trend and reached the minimum level at 80 DAH. The SSC and SSC/TA of ‘Jinyuan’ from both Wuhan and Liupanshui reached the maximum level at 80 DAH. The SSC/TA of ‘Jinyuan’ from Wuhan continued to increase after 80 DAH, whereas the SSC/TA of ‘Jinyuan’ from Liupanshui decreased. Generally, the value of titratable acid (TA) showed a declining trend during the entire storage period. The weight loss rate of ‘Jinyuan’ from Wuhan and Liupanshui showed slow increasing trends, which only reached 2.82% and 2.55% at 160 DAH, respectively. The rot rates of ‘Jinyuan’ from Wuhan and Liupanshui were lower than that of other fruits during the first 60 d, and then began to rise. At 160 DAH, the rot rate of ‘Jinyuan’ from Liupanshui was 1.77 times that of ‘Jinyuan’ from Wuhan.