Change of Ascorbic Acid Content during Fruit Development of Kiwifruit (Actinidia spp.) in Jeju Island

The content of ascorbic acid in 'Hayward' kiwifruit reached highest at 173.5 mg/100 g in June when it was the immature stage. Thereafter, the content decreased sharply from June to July which was the most increasing time in fruit weight. During this stage, the content of ascorbic acid was also getting decreased. The content of ascorbic acid in 'Apple Sensation' kiwifruit also decreased sharply in July. But at ripening time, the content was again increased and recovered to the level of immature fruit. At harvest, the contents of ascorbic acid in 'Hayward' and 'Apple Sensation' were 50.4 mg/100 g and 187.6 mg/100 g, respectively.