Role of fruit firmness in the sensory evaluation of kiwifruit (<i>Actinidia deliciosa</i> cv Hayward)

Stec, Margaret G H; Hodgson, Jenny A.; MacRae, Elspeth; Triggs, C.M.

doi:10.1002/jsfa.2740470404

Cited by 89 publications

(49 citation statements)

References 9 publications

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“…Contrary to novel flavours, changes in acid/ sugar balance, achieved through injection of sweet/acid solutions were not thought to represent a level of novelty that would lead to different responses among groups of consumers with varying levels of food neophobia or variety-seeking tendency. Our rationale is that variation in sugar/acid balance is something consumers are likely to have experienced in fruit, for example by eating fruit of different degrees of maturity and ripeness or different cultivars (Beever & Hopkirk, 1990;Harker, Maindonald, & Jackson, 1996;Stec, Hodgson, MacRae, & Triggs, 1989).…”

Section: Introductionmentioning

confidence: 99%

Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit

Jaeger

Axten

Paisley

et al. 2011

Food Quality and Preference

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Section: Introductionmentioning

confidence: 99%

Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit

Jaeger

Axten

Paisley

et al. 2011

Food Quality and Preference

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“…In this case, several recommendations are considered. When kiwifruit is on sale, SSC above 12°Brix is generally considered more favorable to consumers (Stec et al, 1989). When cv.…”

Section: Resultsmentioning

confidence: 99%

Fungal Infection Occurrence on New Cultivars of Kiwifruit Correlated with Fruit Soluble Solids Content and Firmness

Kim¹,

Kwon²,

Shin³

et al. 2017

Korean J. Soil. Sci. Fert.

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Kiwifruit is prone to damage by frost in the harvest season and the occurrence of postharvest diseases. Accordingly, new cultivars overcoming these disadvantages have been developed. Compared to existing cultivars, studies on diseases in new cultivars are very limited. Thus, goal of this study was investigation of fungal infection occurrences in new cultivars. Kiwifruit was harvested in 2014 and 2015 year, respectively. In both years, cvs. Goldone and Redvita showed more resistance against fungal infection but cv. Gamrok was more sensitive compared with cv. Hayward. Major fungi were identified as Botryosphaeria dothidea, Phomopsis sp., Alternaria alternata and Nigrospora sp. Firmness and soluble solids content were also influenced by the occurrences. This study's findings are important for providing practical information on new cultivars in the kiwifruit industry.

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“…Our results also showed that ethyl butanoate was the major ester present in these A. chinensis fruit. However, high concentrations of this volatile can also contribute to a 'very ripe kiwifruit-like' perception of flavour (Paterson et al 1991;Gilbert et al 1996), which is not a desirable attribute (Stec et al 1989). Thus, the balance of this volatile with others may be a more important characteristic.…”

Section: 'Flavour Impact' Volatiles Of a Chinensis Fruitmentioning

confidence: 98%

“…Friel et al (2007) reported that a low concentration of 6-methylhept-5-en-2-one was found in the firm fruit of 'Hort16A'. It is well known that the volatiles and sensory properties of kiwifruit are markedly affected by fruit ripeness (Stec et al 1989). Thus, this group of volatiles could be related to a predominance of aldehydes and associated with less ripe fruit.…”

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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Role of fruit firmness in the sensory evaluation of kiwifruit (Actinidia deliciosa cv Hayward)

Abstract: A B S T R A C T Sensory assessment was carried out on kiwifruit (Actinidia deiiciosa (A Chev) Liang et Ferguson cv Hayward) from a number

Cited by 89 publications

References 9 publications

Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit

Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit

Fungal Infection Occurrence on New Cultivars of Kiwifruit Correlated with Fruit Soluble Solids Content and Firmness

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

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