Changes in taste and volatile compounds and ethylene production determined the eating window of ‘Xuxiang’ and ‘Cuixiang’ kiwifruit cultivars

Chai, Jiaxin; Liao, Biao; Li, Rui; Liu, Zhande

doi:10.1016/j.postharvbio.2022.112093

Cited by 21 publications

(4 citation statements)

References 41 publications

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“…Other VOCs, such as esters, lactones, aldehydes, and ketones, are produced during the ripening process of kiwifruit (Kim et al, 2023 ). It was reported that the kiwifruits with different firmnesses during the ripening have significantly different contents of volatile organic compounds that can be used to discriminate the samples with different degrees of ripeness (Chai et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

A data fusion approach for nondestructive tracking of the ripening process and quality attributes of green Hayward kiwifruit using artificial olfaction and proximal hyperspectral imaging techniques

Bakhshipour

2023

Food Science & Nutrition

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A data fusion strategy based on hyperspectral imaging (HSI) and electronic nose (e‐nose) systems was developed in this study to inspect the postharvest ripening process of Hayward kiwifruit. The extracted features from the e‐nose and HSI techniques, in single or combined mode, were used to develop machine learning algorithms. Performance evaluations proved that the fusion of olfactory and reflectance data improves the performance of discriminative and predictive algorithms. Accordingly, with high classification accuracies of 100% and 94.44% in the calibration and test stages, the data fusion‐based support vector machine (SVM) outperformed the partial least square discriminant analysis (PLSDA) for discriminating the kiwifruit samples into eight classes based on storage time. Moreover, the data fusion‐based support vector regression (SVR) was a better predictor than partial least squares regression (PLSR) for kiwifruit firmness, soluble solids content (SSC), and titratable acidity (TA) measures. The prediction R2 and RMSE criteria of the SVR algorithm on the test data were 0.962 and 0.408 for firmness, 0.964 and 0.337 for SSC, and 0.955 and 0.039 for TA, respectively. It was concluded that the hybrid of e‐nose and HSI systems coupled with the SVM algorithm delivers an effective tool for accurate and nondestructive monitoring of kiwifruit quality during storage.

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Section: Resultsmentioning

confidence: 99%

A data fusion approach for nondestructive tracking of the ripening process and quality attributes of green Hayward kiwifruit using artificial olfaction and proximal hyperspectral imaging techniques

Bakhshipour

2023

Food Science & Nutrition

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“…The DM% of an equatorial fruit section with a 2-3 mm thickness was measured after drying at 60 • C for 24 h [30]. TA was determined according to the method of [31]. The kiwifruit mesocarp (1 g) was diluted with 3 mL of distilled water, and the mixture was filtered (0.22 µm pore size membrane filter).…”

Section: External Evaluation Of Fruit and Seed Qualitymentioning

confidence: 99%

“…Then, 40 µL of derivatization reagent (pyridine solution of methoxamine hydrochloride, 20 mg mL −1 ) was added after evaporation and derivatization at 37 • C for 2 h. Then, 60 µL of N-methyltrimethylsilyl trifluoroacetamide (MSTFA) was added, followed by derivatization at 37 • C for 30 min. After slight centrifugation, the samples were transferred to the upper sample bottle and detected using GC-MS (QP2010, Shimadzu, Osaka, Japan) [31].…”

Section: Determination Of Soluble Sugars and Organic Acids In Fruitsmentioning

confidence: 99%

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The Pollen Donor Affects Seed Development, Taste, and Flavor Quality in ‘Hayward’ Kiwifruit

Chai

Hong

Liu

et al. 2023

IJMS

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To investigate how different species or ploidy level of pollen donors affects the fruit quality of kiwifruit, flowers of ‘Hayward’ kiwifruit (a hexaploid Actinidia deliciosa cultivar, 6x) were hand-pollinated with pollen from ten different male donors. Kiwifruit plants pollinated with four distant species—M7 (2x, A. kolomikta), M8 (4x, A. arguta), M9 (4x, A. melanandra), and M10 (2x, A. eriantha)—had a low fruit-setting rate and therefore were not investigated further. Of the other six treatments, kiwifruit plants pollinated with M4 (4x, A. chinensis), M5 (6x, A. deliciosa) M6 (6x, A. deliciosa) had a larger fruit size and weight than those pollinated with M1 (2x, A. chinensis) and M2 (2x, A. chinensis). However, pollination with M1 (2x) and M2 (2x) resulted in seedless fruits, having few small and aborted seeds. Notably, these seedless fruits had higher fructose, glucose, and total sugar and lower citric acid content. This resulted in a higher sugar to acid ratio compared to fruits from plants pollinated with M3 (4x, A. chinensis), M4 (4x), M5 (6x), and M6 (6x). Most volatile compounds increased in the M1 (2x)- and M2 (2x)-pollinated fruit. A combination of principal component analysis (PCA), electronic tongue, and electronic nose suggested that the different pollen donors significantly affected the kiwifruit’s overall taste and volatiles. Specifically, two diploid donors had the most positive contribution. This was in agreement with the findings from the sensory evaluation. In conclusion, the present study showed that the pollen donor affected the seed development, taste, and flavor quality of ‘Hayward’ kiwifruit. This provides useful information for improving the fruit quality and breeding of seedless kiwifruit.

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Honeybee (Apis mellifera L.) pollination enhances the yield and flavor quality of kiwifruit

Ji,

Wang,

Huang

et al. 2024

Arch Insect Biochem Physiol

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Pollination is essential for achieving high yields and enhancing the quality of kiwifruit cultivation, both of which significantly influence growers' interests and consumers' preferences. However, compared to studies on yield, there are fewer studies exploring the impact of pollination methods on the flavor of kiwifruit Actinidia chinensis Planchon. This study examined the effects of bee (Apis mellifera L.) pollination and artificial pollination on the yield and flavor of kiwifruit in the main producing areas of China. Compared with those pollinated artificially, bee‐pollinated kiwifruit exhibited a greater fruit set rate, heavier fruit weight, and greater number of seeds. Notably, the number of seeds was positively correlated with fruit weight in bee‐pollinated kiwifruit, whereas no such correlation was detected in artificially pollinated fruit. Bee pollination not only enhanced the yield but also improved the flavor of kiwifruit. Specifically, bee‐pollinated kiwifruit contained higher levels of sucrose and lower concentrations of glucose and fructose, while the acid content was less affected by pollination methods. Furthermore, significant differences were observed in the volatile organic compound (VOC) levels in kiwifruit subjected to different pollination treatments, with bee‐pollinated fruit exhibiting a superior flavor. Our findings provide new insights into the beneficial role of bee pollination in enhancing kiwifruit yield and quality, underscoring the crucial importance of bees in kiwifruit pollination.

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Changes in taste and volatile compounds and ethylene production determined the eating window of ‘Xuxiang’ and ‘Cuixiang’ kiwifruit cultivars

Cited by 21 publications

References 41 publications

A data fusion approach for nondestructive tracking of the ripening process and quality attributes of green Hayward kiwifruit using artificial olfaction and proximal hyperspectral imaging techniques

A data fusion approach for nondestructive tracking of the ripening process and quality attributes of green Hayward kiwifruit using artificial olfaction and proximal hyperspectral imaging techniques

The Pollen Donor Affects Seed Development, Taste, and Flavor Quality in ‘Hayward’ Kiwifruit

Honeybee (Apis mellifera L.) pollination enhances the yield and flavor quality of kiwifruit

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