Understanding consumer acceptance of early harvested ‘Hayward’ kiwifruit

Abstract

During two seasons, 'in-store' consumer acceptance tests were performed to determine the relationship between ripe soluble solids concentration (RSSC) and/or ripe titratable acidity (RTA) on 'Hayward' kiwifruit consumer acceptance. For this, 252 consumers were presented kiwifruit slice samples with RSSC of 11.0, 12.0, 13.0, and 14.0% with a RTA ranging from 0.8 to 1.2%. Kiwifruit with RSSC that ranged from 11.6 to \ 13.5% were always liked by consumers but with different degrees of liking. A 12.5% RSSC is proposed as a minimum quality index for early-marketed kiwifruit. RTA played a significant role in consumer acceptance only on kiwifruit that had RSSCB11.6% with RTA ]1.17% ('sour'). This kiwifruit quality survey indicated that some vineyards had kiwifruit with RSSC higher than 12.5% before they met the recommended minimum maturity standard of 6.5% HSSC. Kiwifruit picked with SSC B6.2% developed flesh breakdown. This work demonstrated that some California vineyards could produce high taste quality (12.5% RSSC) kiwifruit before they reach 6.5% SSC measured when kiwifruit are hanging on the vines.

New quality index based on dry matter and acidity proposed for Hayward kiwifruit

“…To ripen the previously coldstored kiwifruit samples (1 to 5 weeks storage at 32°F [0°C] ), cold kiwifruit were exposed to 100 parts per million ethylene for 12 hours, following the preconditioning protocol (Ritenour et al 1999). This process was carried out 2 to 3 days prior to the consumer test, and the kiwifruit were allowed to ripen at 68°F (20°C) until they reached 2 to 3 pounds-force (1 pound-force equals 4.45 Newtons) flesh firmness (Crisosto and Crisosto 2001).…”

“…C. F. Liang and A. R. Ferguson) are enforced in several countries including the United States, ranging from 5.5% to 6.5% soluble solids concentration at harvest (HSSC) (Beever and Hopkirk 1990;Crisosto and Mitchell 2002). This range assures a minimum consumer acceptance (greater than or equal to 12.5% ripe soluble solids concentration) and adequate storage potential to avoid flesh breakdown, which occurs when soluble solids are less than 6.2% at harvest (Crisosto and Crisosto 2001).…”

“…The sweetness, eating quality, consumer acceptance and repeat purchases of kiwifruit are strongly associated with the concentration of soluble sugars (Burdon et al 2004;Crisosto and Crisosto 2001;Harker et al 2009;Jordan et al 2000;Rossiter et al 2000). Following an in-store consumer test, UC researchers proposed a soluble solids concentration after ripening (RSSC) of 12.5% as the minimum quality index for early-marketed California kiwifruit (Crisosto and Crisosto 2001).…”

“…Following an in-store consumer test, UC researchers proposed a soluble solids concentration after ripening (RSSC) of 12.5% as the minimum quality index for early-marketed California kiwifruit (Crisosto and Crisosto 2001).…”

San Joaquin Valley blueberries evaluated for quality attributes

“…Some samples that had a high viscosity were centrifuged with a superspeed centri- Consumer tests. An in-store consumer test was conducted on 'Jewel', 'O'Neal' and 'Star' blueberry cultivars in 2006, and on the six blueberry cultivars studied in 2007, using methods described previously (Crisosto and Crisosto 2001). The fruit samples were held for 2 days after harvest at 32°F (0°C) prior to tasting.…”