20.500.12556/RUL-169384 How storage temperatures shape the metabolic content of selected red and green kiwiberry cultivars This study investigates the response of red and green kiwiberry cultivars (‘Jumbo’, ‘Bingo’, ‘Purpurna Sadowa’) to different storage temperatures, as limited research exists on red-fleshed kiwiberry. Basic measurements (firmness, colour) and metabolite analysis were performed on fruit stored at 1 °C and 6 °C. Lower temperatures were confirmed to preserve the physicochemical properties of green kiwiberry, but this may not apply to red kiwiberry. We found that higher storage temperatures did not increase metabolites in green kiwiberry. However, for red kiwiberry, which often has not reached full colour at harvest, higher temperatures are crucial for colour development. These temperatures significantly affect both fruit colour and the levels of metabolites responsible for flavor and attractiveness. Post-harvest storage of red kiwiberry is more complex, requiring careful consideration of factors beyond firmness and sugar content, as fruit colour is equally if not more important for marketability and consumer satisfaction. phenolic compounds HPLC-MS identification A. arguta Actinidia storage food quality anthocyanins skladiščenje temperatura skladiščenja aktinidija kivi kemična sestava fenolne spojine true false true Angleški jezik Slovenski jezik Članek v reviji 2025-05-27 08:46:11 2025-05-27 08:46:16 2025-05-29 14:31:51 0000-00-00 00:00:00 2025 0 0 8 str. art. 144864 Vol. 488 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634 0308-8146 10.1016/j.foodchem.2025.144864 237251587 1-s2.0-S0308814625021156-main.pdf 1-s2.0-S0308814625021156-main.pdf 1 1A92B11DA33A6360AF3192F8D1E401FD 450cb46134c02204a9a2ad3ac4d2f9a04c7a4d065b602b963ac48dc9042c6bde 2a444c67-3ac5-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=210695 https://www.sciencedirect.com/science/article/pii/S0308814625021156 1 fe7e9250-3ac4-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=210694 Biotehniška fakulteta 0 0 0