Antioxidant compounds of kiwifruit during post-ripening process at ambient temperature

Abstract

Kiwifruit is well-known for an excellent source of antioxidants. In this study, contents of total phenolics (TPC), total flavonoids (TFC), total flavanols (TFAC) and vitamin C were investigated in different fruit tissues during post-ripening process at ambient temperature. The results explored that TPC and TFC showed declining trend with the increase in storage interval in different tissues. TFAC raised with the increase in storage interval in different fruit tissues, while was followed a decrease in later process. Vitamin C content was stable in outer and inner pericarp in prometaphase of post-ripening.