ArticleFoods (Basel, Switzerland)2023
Changes in the Fruit Quality, Phenolic Compounds, and Antioxidant Potential of Red-Fleshed Kiwifruit during Postharvest Ripening.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 29 citations in OpenAlex.
- Application of UPLC-MS/MS-Based Widely Targeted Metabolomics Reveals Metabolic Reprogramming During Post-Harvest Storage ofFoods (Basel, Switzerland) · 2026Article
- Pectin Supplementation Improves Probiotic Survival and Preserves Bioactive Compounds of Fermented Pear Juice.Foods (Basel, Switzerland) · 2026Article
- Red but not the same: Biochemical, metabolomic and flavoromic analyses reveal signature variations in red-fleshed kiwifruit cultivars.Food chemistry: X · 2026Article
- Deterioration in the Quality of 'Xuxiang' Kiwifruit Pulp Caused by Frozen Storage: An Integrated Analysis Based on Phenotype, Color, Antioxidant Activity, and Flavor Compounds.Foods (Basel, Switzerland) · 2025Article
- Transcriptome Analysis Unveils the Molecular Mechanisms of Ethylene-Induced Ready-to-Eat Kiwifruit-Picking Ripening.Foods (Basel, Switzerland) · 2025Article
- Genome-wide identification of the AcBAM family in kiwifruit (Actinidia chinensis cv. Hongyang) and the expression profiling analysis of AcBAMs reveal their role in starch metabolism.BMC plant biology · 2025Article
- Maturation-induced changes in phenolic forms and their antioxidant activities of walnuts: A dual view from kernel and pellicle.Food chemistry: X · 2024Article
- Polyphenol Composition, Antioxidant Capacity and Xanthine Oxidase Inhibition Mechanism of Furong Plum Fruits at Different Maturity Stages.Foods (Basel, Switzerland) · 2023Article
- Ultrasound-Assisted Deep Eutectic Solvent Extraction of Phenolic Compounds from Thinned Young Kiwifruits and Their Beneficial Effects.Antioxidants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Kiwifruit is very popular for its unique flavor and nutritional value, and for its potential health benefits, which are closely related to its richness in a variety of natural antioxidant substances, in which polyphenolics play a non-negligible role. This study investigated changes in the fruit quality, phenolic compounds, and antioxidant potential of Chinese red-fleshed kiwifruit "Hongshi No. 2" during postharvest ripening at room temperature (20 ± 1 °C). Results showed that the weight loss rate slowly increased, the firmness rapidly decreased, and the soluble solid concentration gradually increased during the postharvest ripening of red-flesh kiwifruit. In addition, the total phenolic (TPC), total flavonoid (TFC), and total proanthocyanidin (TPAC) contents gradually increased during postharvest ripening. The most abundant phenolic compounds in kiwifruit throughout postharvest ripening were catechin (CC), proanthocyanidin B1 (PB1), and proanthocyanidin B2 (PB2). Furthermore, the methanolic extracts of red-flesh kiwifruit exhibited remarkable antioxidant activities throughout postharvest ripening stages. Indeed, some phenolic compounds showed good correlations with antioxidant activities; for instance, chlorogenic acid (CHL) showed a significantly positive correlation with ferric reducing antioxidant power (FRAP), and isoquercitrin (IS) showed a significantly negative correlation with DPPH free radical scavenging ability. The findings from this study are beneficial to better understanding the quality profile of red-flesh kiwifruit "Hongshi No. 2" during postharvest ripening.
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