Discriminating batches of ‘Hayward’ kiwifruit for storage potential

Feng, Jinquan; Maguire, K. M.; MacKay, Bruce R.

doi:10.1016/j.postharvbio.2006.03.010

Cited by 25 publications

(20 citation statements)

References 17 publications

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“…CIE L * a * b * colour measurement was performed directly on the fruit at three different points on the surface of the peeled kiwifruit (Feng et al ., ) using a reflection spectrophotometer (X‐RITE Mod. 948/698, Grand.…”

Section: Methodsmentioning

confidence: 97%

Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)

Gómez-López

García-Quiroga

Arbones-Maciñeira

et al. 2013

Int J of Food Sci Tech

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Summary Galicia (N.W. Spain) produces 60% of Spanish kiwifruit (Actinidia deliciosa) and 5–20% of these are ‘destrío’ fruits, which do not reach market size and the appropriate form. These rejected fruits can be processed into products, thus increasing their added value. The processing of kiwifruit always includes a peeling operation, which can be performed by different systems. The most suitable conditions for caustic peeling and thermal peeling were established. Then, the two peeling systems were compared with manual peeling with the aim of selecting the best system to remove the peel of the ‘destrío’ kiwifruit. The fruits, once harvested, were stored in a cold chamber at 0 °C. Before processing or marketing kiwifruits, it is necessary to remove them from storage in cold chamber and storage at room temperature. In this study, different storage times at room temperature before peeling kiwifruits were also tested. The best system for peeling the kiwifruit was thermal peeling as this system resulted in the lowest weight loss and preserved the green colour characteristic of the kiwifruit. The best time for peeling the kiwifruit was after 8 days of storage at room temperature, after being removed from the cold chamber.

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Section: Methodsmentioning

confidence: 97%

Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)

Gómez-López

García-Quiroga

Arbones-Maciñeira

et al. 2013

Int J of Food Sci Tech

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“…Fruit softening rate was evaluated for each genotype on a subset of 10–20 fruit at 20 °C tested by a non‐destructive acoustic firmness system (AFS; AWETA, Nootdorp, The Netherlands) 9. In the same way as the methods reported in Jaeger et al ,10 the non‐destructive firmness device was calibrated using a destructive puncture tester, and flesh firmness was measured at 1 mm underneath the skin (TA.TXPlus, Stable Micro Systems, Godalming, UK; probe size, 7.9 mm; probe speed, 4 mm s −1 ; probe penetration, 7.9 mm) 11. The calibration curve is reported as supporting information Fig.…”

Section: Methodsmentioning

confidence: 99%

Dry matter content and fruit size affect flavour and texture of novel Actinidia deliciosa genotypes

et al. 2010

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Genotypes were perceived differently from one another, and differences in fruit size and DM content were reflected in fruit sensorial properties. This study is unique in demonstrating interactions between fruit size, DM and sensory properties. These findings could be relevant not only to kiwifruit but to fruiting crop breeders in general, because of the demonstrated potential for effects of fruit size and DM content on sweetness, flavour and fruit texture.

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“…A speed of 4 mm s À1 was established when using the hand-held penetrometer (Watkins and Harman, 1981), although more recently, penetrometer speeds of 5 mm s À1 (McGlone et al, 1997;Burdon et al, 2014), 10 mm s À1 (Hertog et al, 2004b;Feng et al, 2006), 20 mm s À1 (Burdon et al, 2013) and 25 mm s À1 (Harker et al, 1996) have all been reported. There has been little research into the impact of penetration speed on the firmness values obtained, although the potential to establish a model to adjust for measurement speed has been investigated on soft ($10N) stored kiwifruit (Feng et al, 2011).…”

Section: Introductionmentioning

confidence: 99%