Acidity and taste in kiwifruit

Marsh, K. B.; Attanayake, S.; Walker, Shane; Gunson, A.; Boldingh, Helen; MacRae, Elspeth

doi:10.1016/j.postharvbio.2003.11.001

Cited by 93 publications

(51 citation statements)

References 24 publications

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“…Arpaia et al (1986) showed 408 that in 'Hayward', temperature ranging from 0°C to 10°C is a crucial factor that leads to softening in ethylene-free conditions. Similar conclusions were echoed by Marsh et al (2004), who showed that 'Hayward' fruit stored at 4 and 10°C softened faster than fruit stored at 0°C. Our present study shows that for long-term storage, a temperature of either 0°C or 20°C is most effective in extending storage life with a reduced ripening rate.…”

Section: Implications Of Storage Temperature In Kiwifruit Cultivarssupporting

confidence: 64%

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Asiche¹,

Mitalo²,

Kasahara³

et al. 2017

Hortic J

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The responses of three kiwifruit cultivars, Actinidia chinensis 'Sanuki Gold', A. chinensis 'Rainbow Red', and A. deliciosa 'Hayward' to various storage temperatures (0, 5, 10, 15, and 20°C) for 8 weeks were investigated. The rate of fruit which initiated ethylene production due to rot development increased with increases in storage temperature. Early-maturing cultivars, 'Rainbow Red' and 'Sanuki Gold' fruit stored at 5, 10, and 15°C showed drastic softening and a decrease in titratable acidity (TA) to an edible level within 4 weeks without detectable ethylene production, whereas fruit stored at 0 and 20°C maintained high firmness and TA even after 8 weeks unless they were infected with rot. A late-maturing cultivar, 'Hayward' fruit stored at 5 and 10°C softened more rapidly than when stored at 0, 15, or 20°C. Treatment with 1-Methylcyclopropene (1-MCP) did not suppress the low temperature modulated fruit ripening in any cultivars, indicating its independence from ethylene. These results suggest that 'Sanuki Gold' and 'Rainbow Red' are more sensitive to low temperatures compared to 'Hayward' and the sensitivity is involved in the determination of storage life and how early the fruit matures on the vine.

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Section: Implications Of Storage Temperature In Kiwifruit Cultivarssupporting

confidence: 64%

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Asiche¹,

Mitalo²,

Kasahara³

et al. 2017

Hortic J

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“…The highest content of TAA was observed in AR11 at 45.8 mg/100 g FW. As previously reported, quinic, citric, and malic acids were the main nonvolatile acids in Actinidia species (Castaldo et al, 1992;Marsh et al, 2004). The high ratio of quinic acid in ripe fruit is a unique characteristic of A. rufa.…”

supporting

confidence: 68%

Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Kim

Beppu

Fukuda³

et al. 2009

J. Japan. Soc. Hort. Sci.

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The fruit characteristics of Shima sarunashi (Actinidia rufa (Siebold & Zucc.) Planch. ex Miq.), indigenous to the warm regions in Japan were determined. Two typical collections were investigated to evaluate fruit characters throughout growth. Starch accumulated gradually from 120 days after full bloom (DAFB), and peaked at 160 DAFB. Along with the reduction of the starch content, the sugar content increased at 180 DAFB. Major sugar components of A. rufa fruit were glucose, fructose, and sucrose. In the early stage of fruit development, quinic acid was predominant, and then the content decreased gradually until 160 DAFB, while the content of citric acid gradually increased after 60 DAFB and that of malic acid increased slightly. A trace amount of soluble oxalate was detected throughout the fruit development period. Ascorbic acid content increased in the early to mid-stages of fruit development. Considering the change in quality, the maturation period of A. rufa fruit was estimated to be 180 DAFB. From the evaluation of mature fruit among 11 local collections, fruit shape varied, being round, ovoid, cylindroidal, and truncate. Fruit weight ranged from 7.4 to 18.6 g. Fruit skin was glabrous and the surface color varied from reddish-brown to brown. Flesh color was basically green or dark green. Exceptionally, in one collection, the flesh was reddish around the core. Soluble solid content of ripened fruit juice ranged from 6.2 to 17.4%. Sugar content varied from 2.0 to 15.6 g/100 g FW. Myo-inositol content ranged from 6.0 to 132.1 mg/100 g FW. Major organic acids were quinic, citric, and malic acid, and quinic acid was predominant. Total acid content ranged from 1.5 to 3.0 g/100 g FW. Total ascorbic acid content ranged from 6.8 to 45.8 mg/100 g FW. In all collections, protease activity in the juice was very low.

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“…Due to the strong correlation between TA and the perception of sourness (Crisosto et al 2006a), fruits from 'VAC-9512' 9 'VAC-9511' would be the tartest among all the studied progenies. TA also plays an important role in consumer acceptance for grapes (Nelson et al 1973), cherries (Crisosto et al 2003) and kiwifruit (Marsh et al 2004). However, the perception of acidity in the mouth depends not only on the acid concentration but also on the type of acid (Pangborn 1963) and on the concentration and type of sugars (Bassi and Selli 1990).…”

Section: Cross Influence On Agronomic and Fruit Quality Traitsmentioning

confidence: 99%

Phenotypic diversity and relationships of fruit quality traits in peach and nectarine [Prunus persica (L.) Batsch] breeding progenies

2009

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Agronomic and fruit quality traits were evaluated and compared for three consecutive years on 1,111 seedlings coming from 15 peach and nectarine breeding crosses, grown under a Mediterranean climate. Significant differences among and within the different progenies were found for most of the traits analyzed. The breeding population segregated for several Mendelian characters such as peach or nectarine fruit, round or flat fruit, yellow or white flesh and freestone or clingstone. In addition, aborting fruit and flat fruit trees were found in our progeny, and our data seem to support multi-allelic control of both flat shape and aborting fruit. The variation within the progenies of some traits such as blooming and harvesting date, yield, fruit weight and SSC was continuous, suggesting a polygenic inheritance. Relationships between qualitative pomological traits and these agronomic and fruit quality parameters were also found. Valuable correlations among agronomic and fruit quality parameters were found, although coefficients of variation depending on the progeny should be considered. In addition, principal component analysis (PCA) revealed several relationships among quality traits in the evaluated progenies. Based on this evaluation, 26 outstanding genotypes were pre-selected from the initial breeding population for further studies.

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Acidity and taste in kiwifruit

Cited by 93 publications

References 24 publications

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Effect of Storage Temperature on Fruit Ripening in Three Kiwifruit Cultivars

Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Phenotypic diversity and relationships of fruit quality traits in peach and nectarine [Prunus persica (L.) Batsch] breeding progenies

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