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

Abstract

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.

Metabolic analysis of kiwifruit (Actinidia deliciosa) berries from extreme genotypes reveals hallmarks for fruit starch metabolism

“…APL4 transcription and AGPase activity, together with SPS activity, have a role in the level of starch accumulation, as evidenced by the contrast between high- and low-starch-accumulating genotypes. This study is relevant for the genetic improvement of quality and flavour in kiwifruit as achieving high starch concentration, hence high DM, is important for consumer acceptance ( Harker et al , 2009 ; Nardozza et al , 2011 a ), while planteose and Gol metabolism in kiwifruit represent novel research areas.…”

“…Sweetness is the single most important quality trait for kiwifruit as it influences overall fruit flavour (sugar/acid balance, perception of volatiles), consumer acceptability, and grower returns ( Harker et al , 2009 ; Nardozza et al , 2011 a ). While sucrose (Suc) and planteose are the major sugars transported to fruit during development ( Klages et al , 2004 ), adequate storage of soluble sugars as starch/dry matter (DM) reserves is essential to produce an acceptably flavoured kiwifruit berry ( Richardson et al , 1997 ).…”

Texture phenotyping in fresh fleshy fruit

“…A similar descriptor is "easy breakdown," which is defined as the number of chews required to swallow the sample. This term has been applied to kiwi (Nardozza et al, 2011), apple (Allan-Wojtas et al, 2003, and pear (Jaeger et al, 2003).…”

“…Usually, the amount of juice released after a set number of chews is quantified (Harker et al, 2010). Reference standards used for most studies are banana (not juicy) and tangerine and watermelon (very juicy) (Nardozza et al, 2011). Juiciness has been analyzed in peach (Brovelli et al, 1999;Infante et al, 2009), apricot (Azodanlou et al, 2003a), kiwi (Nardozza et al, 2011), strawberry (Azodanlou et al, 2003b;Gunness et al, 2009;Vandenberghe and Claes, 2011), cherry , and tomato (Hongsoongnern and Chambers, 2008), among others.…”

“…For specific physical characteristics of some fruits, it has also been necessary to define and measure them through other sensory attributes, such as fibrousness in kiwi (Nardozza et al, 2011) and olive (Yilmaz and Aydeniz, 2012), mealiness in apple (Costa et al, 2011) and peach (Arana et al, 2007), and graininess in pear (Jaeger et al, 2003) and apple (Sanford et al, 2001).…”