Consumer liking for kiwifruit flavour: A meta-analysis of five studies on fruit quality

Harker, F. Roger; Carr, B. Thomas; Lenjo, Marura; MacRae, Elspeth; Wismer, Wendy V.; Marsh, K. B.; Williams, Michelle; White, A.; Lund, Cynthia; Walker, Shane; Gunson, A.; Pereira, R. B.

doi:10.1016/j.foodqual.2008.07.001

Cited by 93 publications

(65 citation statements)

References 33 publications

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“…This effect of ripe titratable acidity may be explained by the fact that high dry matter is associated with sweetness (Burdon et al 2004;Jordan et al 2000), which may balance a sourness perception, as reported in kiwifruit and mango (Harker et al 2009;Malundo et al 2001). When fruit is perceived to be less sour (ripe titratable acidity < 1.2%), consumers are less demanding for high soluble sugars, or dry matter content, and they "like" kiwifruit with dry matter greater than or equal to 15.1%.…”

Section: Proposed Kiwifruit Quality Indexmentioning

confidence: 88%

“…The sweetness, eating quality, consumer acceptance and repeat purchases of kiwifruit are strongly associated with the concentration of soluble sugars (Burdon et al 2004;Crisosto and Crisosto 2001;Harker et al 2009;Jordan et al 2000;Rossiter et al 2000). Following an in-store consumer test, UC researchers proposed a soluble solids concentration after ripening (RSSC) of 12.5% as the minimum quality index for early-marketed California kiwifruit (Crisosto and Crisosto 2001).…”

mentioning

confidence: 99%

“…Dry matter readings include starch and are highly correlated with ripe soluble solids concentration (Beever and Hopkirk 1990;Harker et al 2009;Jordan et al 2000), and they do not change during cold storage (Crisosto et al 2009). New Zealand and Chile have started using a minimum dry matter standard for retail marketing and wholesale trade.…”

mentioning

confidence: 99%

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New quality index based on dry matter and acidity proposed for Hayward kiwifruit

Crisosto¹,

Hasey²,

Zegbe³

et al. 2012

Cal Ag

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Researchers from various countries have proposed using dry matter at harvest as a worldwide quality index for Hayward kiwifruit, because it includes both soluble (sugars and acids) and insoluble (structural carbohydrates and starch) solids and doesn't change during postharvest handling. Our consumer tests in 1999 and 2008 indicated that dry matter and ripe titratable acidity are related to in-store consumer acceptance of kiwifruit. In most California seasons, when ripe titratable acidity was less than 1.2%, only a dry matter greater than or equal to 15.1% was required for consumer acceptability. Our 6-year quality attribute survey of California kiwifruit at harvest and from cold storage demonstrated that dry matter and ripe soluble solids concentration were highly variable among vineyards and seasons, but ripe titratable acidity values varied more among seasons than between vineyards. Our results provide strong evidence that dry matter would be a reliable quality index candidate for California kiwifruit, especially if ripe titratable acidity were factored in.

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Section: Proposed Kiwifruit Quality Indexmentioning

confidence: 88%

mentioning

confidence: 99%

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New quality index based on dry matter and acidity proposed for Hayward kiwifruit

Crisosto¹,

Hasey²,

Zegbe³

et al. 2012

Cal Ag

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show abstract

“…Two such practices, trunk girdling and root pruning, are quite invasive to the plant and raise questions regarding how plant function is affected. Trunk girdling and root pruning were introduced to New Zealand kiwifruit orchards with the aim of increasing fruit size and percentage dry matter (DM), with DM being associated with fruit sweetness (Harker et al 2009). …”

Section: Introductionmentioning

confidence: 99%

Physiological responses of kiwifruit vines (Actinidia chinensisPlanch. var.chinensis) to trunk girdling and root pruning

Black

Patterson

Gould

et al. 2012

New Zealand Journal of Crop and Horticultural Science

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Hydraulic conductance and photosynthesis were measured in kiwifruit (Actinidia sp.) vines to observe responses to the horticultural practices of trunk girdling and root pruning. Little is understood regarding the physiological effects of these practices in kiwifruit. Combined reductions in hydraulic conductance and photosynthesis were expected following root pruning. The primary response to trunk girdling was expected to be photosynthetic. Measurements of transpiration and xylem pressure potentials (C) were used to calculate hydraulic conductance (K). Stomatal conductance (g s ) and photosynthesis (A) were measured periodically. Neither treatment affected fruit growth. The response to root pruning was primarily hydraulic with significant reductions in midday C indicating reduced K; reductions in A and g s were small. Girdling resulted in significant reductions in g s and A, with little effect on C or K. Reduced A following girdling was considered to be a consequence of stomatal and biochemical limitation, with biochemical down-regulation following reduced carbohydrate demand.

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“…DM is quick and easy to measure on large numbers of samples and had a positive genetic correlation with the amounts of sugars (Cheng et al 2004). A recent meta-analysis of kiwifruit sensory experiences demonstrated unequivocally that consumers prefer high DM fruit of both 'Hayward' and 'Hort16A' (Harker et al 2009). …”

Section: 'Flavour Impact' Volatiles Of a Chinensis Fruitmentioning

confidence: 99%

Identifying volatile compounds associated with sensory and fruit attributes in diploid Actinidia chinensis (kiwifruit) using multivariate analysis

et al. 2011

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While the roles of sugars and acids in fruit flavour are well known and described, the roles of volatile compounds that contribute to flavour and odour are more difficult to define. The determination of volatiles that make a significant contribution to the flavour of kiwifruit (Actinidia chinensis) is essential for efficient and cost effective flavour breeding. The aims of this study were to explore associations between volatile compounds, sensory and fruit attributes of A. chinensis fruit and to identify potential key flavour impact volatiles, superior parents and selection methods, using multivariate analysis. We investigated the volatiles produced by ripe fruit of 24 genotypes selected by principal component analysis (PCA) to represent the diversity of taste and fruit characteristics in a breeding population. Seventy-two volatiles were detected. Extended use of multivariate analysis proved powerful for gaining maximum information from the limited plant material. The volatiles were successfully grouped into four clusters, using hierarchical clustering of variables based on phenotypic correlations between volatiles to avoid a singular correlation matrix in PCA. Based on these clusters, associations between volatiles, sensory and fruit attributes were explored using PCA and multiple linear regressions. Principal components provided a measure of the balance of complex volatiles that is likely to affect consumer responses. Thirteen potential key impact volatiles that made a substantial contribution to the flavour of A. chinensis fruit were identified. Five esters were strongly associated with the flavours and odours characteristic of 'Hort16A'. Volatiles associated with 'sour taste', 'fruit ripeness', 'atypical 'Hort16A'-like odour' and 'atypical kiwifruit flavour' were also recognized. Parents with potentially desirable volatile profiles and a possible selection method for flavour breeding were identified.

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Consumer liking for kiwifruit flavour: A meta-analysis of five studies on fruit quality

Cited by 93 publications

References 33 publications

New quality index based on dry matter and acidity proposed for Hayward kiwifruit

New quality index based on dry matter and acidity proposed for Hayward kiwifruit

Physiological responses of kiwifruit vines (Actinidia chinensisPlanch. var.chinensis) to trunk girdling and root pruning

Identifying volatile compounds associated with sensory and fruit attributes in diploid Actinidia chinensis (kiwifruit) using multivariate analysis

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