Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa)

Kiwifruit undergoes rapid quality changes after harvest, which has an important influence on quality grading and processing. The effects of postharvest ripening on water status, distribution, drying characteristics, and the effects of ripening and drying on volatile profiles, phytochemical contents, antioxidant capacity, and microstructure of kiwifruit were investigated. During postharvest storage, the water binding ability decreased, the water distribution, migration path, and the microstructure changed, which led to the shortening of drying time first and then prolongation. Ripeness affected kiwifruit's volatile composition, phytochemical composition and antioxidant capacity, and the drying process after storage reduced the differences of nutrients and volatile components caused by different postharvest ripeness. The findings in current work provide practical implications for the quality classification and effective drying of kiwifruit during post-harvest ripening. • Postharvest ripening affected physicochemical properties and drying characteristics. • Changes in water binding state and microstructure led to differences in drying rate. • Ripeness of kiwifruit affected the heat transfer during drying process. • Both postharvest ripening and drying significantly affected the volatile profiles. • Storage and drying progress affected phytochemical and antioxidant activity.