date:Dec 10, 2019
Scientists at Kangwon National University (Chuncheon, Republic of Korea) have investigated the effect of harvest time on ripening quality of kiwifruit cultivars. For the study, green Hayward, gold Haegeum and red Hongyang kiwifruit cultivars were harvested at 160, 170 and 180 days after full bloom (DAFB) and treated with 100L kg1 ethylene to investigate the ripening quality at 25C. The same scientists have worked on the effect of harvest time on storability of the same kiwifruit cultivars.
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