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CHANGES OF BIOACTIVE COMPOUNDS CONTENT OF KIWIBERRY DURING STORAGE
 
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WULS-SGGW, Institute of Food Sciences
Online publication date: 2019-07-01
Publication date: 2019-07-01
 
2019;(598):3–13
 
KEYWORDS
ABSTRACT
The objective of the research study was to determine of on biochemical properties and bioactive compounds content changes of kiwiberry (Actinidia arguta) stored for up to 10 days at storage temperature (5, 15, 25°C) then kiwiberry fruits was frozen and stored until testing. This work examines the temperature and storage time of the fruit of the Actinidia arguta on their acidity, flavonoid content, the total content of polyphenol compounds and antioxidant activity. The results resulted in the finding that different temperatures and storage time had a statistically significant effect of the physico-chemical properties of the minikiwi fruit. The use of higher temperatures accelerated the ripening process, which resulted in a decrease in fruit acidity. Additionally, during storage at higher temperatures an increase in the content of valuable compounds, including flavonoids having a beneficial effect on human health, was noted.
 
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