Relationships between sensory properties and chemical composition of kiwifruit (<i>Actinidia deliciosa</i>)

Paterson, Vivienne J.; MacRae, Elspeth; Young, Harry

doi:10.1002/jsfa.2740570208

Cited by 53 publications

(35 citation statements)

References 19 publications

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“…Myo-inositol content in the fruit of most common cultivar 'Hayward' was 0.116 g/100 g fresh weight (F.W. ), which is roughly of the same level as values reported by Clements Jr. and Darnell (1980), Paterson et al (1991) and Sanz et al (2004). In A. deliciosa, A. chinensis, and A. rufa fruit, considerable variation was apparent in myo-inositol content, with concentrations ranging from trace amount to 0.177 g/100 g F.W.…”

Section: Resultssupporting

confidence: 80%

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Nishiyama

Fukuda²,

Shimohashi

et al. 2008

FSTR

107

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Soluble sugars, sugar alcohol, and organic acid contents in Actinidia fruits at the eating-ripe stage were determined in various genotypes using high-performance liquid chromatography: five A. deliciosa, seven A. chinensis, two A. rufa, eight A. arguta, and three interspecific hybrids. The main soluble sugars in A. deliciosa and A. rufa fruits were glucose and fructose, although sucrose was present in smaller amounts. In contrast, sucrose was the predominant sugar in A. arguta fruits, followed by fructose and glucose. Most Actinidia fruits tested here contained myo-inositol as a sugar alcohol component. In particular, myo-inositol contents in A. arguta fruits were 0.575-0.982 g/100 g fresh weight, which is the highest level among all foods. Regarding the organic acid component, citric and quinic acids predominated over malic acid in all Actinidia fruits tested. Compared to A. deliciosa and A. chinensis, the proportion of quinic acid was higher in A. rufa and lower in A. arguta.Keywords: Actinidia spp., kiwifruit, sugar, organic acid, myo-inositol *To whom correspondence should be addressed. E-mail: nishi@komajo.ac.jp IntroductionThe kiwifruit industry has made remarkable progress since the fruit was introduced to the world market from New Zealand in the 1950s (Ferguson, 2004). The export of fresh kiwifruit from New Zealand led to rapid expansion of kiwifruit plantings (Ferguson and Huang, 2007), and the fruit is now grown in many countries, especially in Italy, China, France, Greece, and Japan in the northern hemisphere, and in New Zealand and Chile in the southern hemisphere. Consequently, kiwifruit has become a commonly consumed fruit that is easily obtainable year-round in many countries.Although the genus Actinidia is composed of 76 species and about 125 taxa (Ferguson and Huang, 2007), until recently, the kiwifruit market has been dominated by a single cultivar, Actinidia deliciosa 'Hayward.' Its fruit possess several beneficial attributes such as excellent flavor, green flesh color, high vitamin C content, and exceptionally long storage life. In 2000, the yellow-fleshed fruit of a novel cultivar, A. chinensis "Hort16A", which was developed in New Zealand, made its entry into the world market. In addition, some novel cultivars of kiwifruit and the related Actinidia crops have recently been introduced into the world market on a small scale; others are anticipated in the near future (Ferguson and Huang, 2007;Nishiyama, 2007). These Actinidia fruits have a wide diversity in size, shape, hairiness, flesh color, and flavor. Differences are also apparent in their vitamin C contents (Ferguson and MacRae, 1992;Nishiyama et al., 2004), carotenoids such as lutein and β-carotene (McGhie and Ainge, 2002;Montefiori et al., 2005;Nishiyama et al., 2005), and a cysteine protease actinidin (Nishiyama and Oota, 2002;Nishiyama, 2007).The fruit flavor can be affected by amounts of several constituents including sugars, organic and amino acids, and volatile aromatic compounds. In particular, the flavor of the fruit flesh is hig...

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Section: Resultssupporting

confidence: 80%

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Nishiyama

Fukuda²,

Shimohashi

et al. 2008

FSTR

107

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“…Bruno (11). The sugar to acid ratio has been shown to be a positive attribute related to the tangy/fruity taste of kiwifruit (22).…”

Section: Sugar To Acid Ratiomentioning

confidence: 99%

“…There were no significant differences in citrate levels by scion or rootstock within the AA and AAME populations. Comments from laboratory staff were that the fruit of the B1L1 and B1F2 populations were 'very fruity and tangy', an attribute associated with high citrate levels (22). Bruno cultivar citrate levels measured 9.80 to 10.08 g/kg fw (11).…”

Section: Citric Acidmentioning

confidence: 99%

Sugar and Organic Acid Analysis of and Rootstock–Scion Combinations of

Boyes

Strübi

Marsh

1997

LWT - Food Science and Technology

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“…Os índices de aceitabilidade para os tratamentos A, B, C e F são semelhantes aos encontrados por ILHA et al [12] e PETERSON et al [22] na análise sensorial de vinagre de mel que variou entre 95,37 e 75,56%. Segundo alguns julgadores, os vinagres obtidos em processo submerso apresentaram odor desagradável acentuado.…”

Section: -Avaliação Sensorialunclassified

COMPORTAMENTO DAS FERMENTAÇÕES ALCOÓLICA E ACÉTICA DE SUCOS DE KIWI (Actinidia deliciosa): COMPOSIÇÃO DOS MOSTOS E MÉTODOS DE FERMENTAÇÃO ACÉTICA

Bortolini¹,

Sant’Anna²,

Torres³

2001

Ciênc. Tecnol. Aliment.

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Relationships between sensory properties and chemical composition of kiwifruit (Actinidia deliciosa)

Abstract: A BSTRA C T The relative roles of volatile and non-volatile compounds and fruit firmness in the sensory attributes of ripe kiwifruit (Actinidia deliciosa(

Cited by 53 publications

References 19 publications

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Sugar and Organic Acid Analysis of and Rootstock–Scion Combinations of

COMPORTAMENTO DAS FERMENTAÇÕES ALCOÓLICA E ACÉTICA DE SUCOS DE KIWI (Actinidia deliciosa): COMPOSIÇÃO DOS MOSTOS E MÉTODOS DE FERMENTAÇÃO ACÉTICA

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