Determination of some pysicochemical quality properties of kiwi fruit

Kiwi (Actinidia deliciosa); is a fruit whose production has become widespread worldwide after the 1970s. In Turkey, especially in the eastern Black Sea region are grown. It is mostly consumed as fresh fruit. In this study was carried out to determine some pomological and physicochemical properties of Hayward kiwi cultivar, which was produced in 2019 from 5 different orchards located in different elevations in Keşap district of Giresun province. As a results of this study; some pomological and physicochemical properties of kiwi fruits was determined in a range: the fruit weight in optimum maturity level was between in a range of 77.983-113.158 g; the fruit width was between in a range of 42.210-52.860 mm; the fruit length was between in a range of 59.890-68.697 mm; the fruit thickness was between in a range of 43.633-44.223 mm; the volume was between in a range of 79.647-96.284 mL; the density was between in a range of 0.813-1.303 g/mL; the shell thickness was between in a range of 0.768-1.341 mm; fruit flesh hardness 1.112-1.190 kg/cm2; shell L* value was between 42.140-45.195; shell a* value of 2.046-3.347; shell b* value was between 25.650-28.190; pH value is 3.333-3.467; titratable acidity (TA) to a value of 1.160-1.391%, vitamin C value of 30.500-56.704 mg/100g, total dry matter 14.357-15.744% total phenolic compounds 0.73-0.82 mg GAE/g; water activity 0.959-0.968; antioxidant capacity levels showed that in a variation range between 9.39-17.08 mg TE/g.