The role of calcium and heat treatment in delaying degenerative processes during storage has been revealed. This study investigated the effects of hot water combined with calcium (Ca) dips on the quality of kiwifruit (Actinidia deliciosa cv. Hayward). Whole fruits were treated with hot water for...
Hayward kiwifruit kept at 1C in a normal atmosphere. The effects of postharvest calcium chloride and salicylic acid applications on shelf-life and quality attributes of kiwifruits (Actinidia deliciosa cv. Hayward) after harvest or cold storage up to 60 days were determined. The experiment was ...
Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit. Food Chem. 107, 282–288. Testolin, R., Ferguson, A.R., 2009. Kiwifruit (Actinidia spp.) production and market- ing in Italy. N.Z. J. Crop Hortic. Sci. 37...
MikeJ. BolandRiddet InstituteElsevier LtdFood ChemistryRutherfurd SM, Montoya CA, Zou ML, Moughan PJ, Drummond LN, Boland MJ (2011) Effect of actinidin from kiwifruit ( Actinidia deliciosa cv. Hayward) on the digestion of food proteins determined in the growing rat. Food Chem 129(4):1681...