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1985•Journal of the Science of Food and AgricultureRequires access

The effects of harvest maturity, ripeness and storage on kiwifruit aroma

Harry Young, Vivienne J. Paterson

Open publisher page 72 citations

Abstract

Abstract Quantitative gas chromatographic analysis of the volatile aroma components has been used as an objective measure of the effects of maturity at harvest, ripeness and storage on the aroma volatiles of kiwifruit. Increasing ripeness is associated with a rapid increase in the levels of aroma volatiles, especially esters, while increasing storage time prior to ripening is accompanied by a decrease in the amount of aroma volatiles.

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What this paper is about

Abstract Quantitative gas chromatographic analysis of the volatile aroma components has been used as an objective measure of the effects of maturity at harvest, ripeness and storage on the aroma volatiles of kiwifruit. Increasing ripeness is associated with a rapid increase in the levels of aroma volatiles, especially esters, while increasing storage time prior to ripening is accompanied by a decrease in the amount of aroma volatiles.

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OpenAlex reports 72 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Abstract Quantitative gas chromatographic analysis of the volatile aroma components has been used as an objective measure of the effects of maturity at harvest, ripeness and storage on the aroma volatiles of kiwifruit. Increasing ripeness is associated with a rapid increase in the levels of aroma volatiles, especially esters, while increasing storage time prior to ripening is accompanied by a decrease in the amount of aroma volatiles.

Key concepts: Ripeness, Aroma, Ripening, Maturity (psychological), Food science, Chemistry, Horticulture, Biology

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