California Agriculture Online
California Agriculture Home  >   Volume 66   >   Number 2  >   Viewing Expanded Abstract

peer-reviewed research article

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

authors

Gayle Crisosto, Department of Plant Sciences, UC Davis
Janine K. Hasey, UC Cooperative Extension, Sutter-Yuba Counties
Jorge A. Zegbe, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Zacatecas, Mexico
Carlos H. Crisosto, Department of Plant Sciences, UC Davis

publication information

California Agriculture 66(2):70-75. DOI: 10.3733/ca.v066n02p70. April-June 2012.

NALT Keywords

kiwifruit

abstract

Researchers from various countries have proposed using dry matter at harvest as a worldwide quality index for Hay-ward kiwifruit, because it includes both soluble (sugars and acids) and insoluble (structural carbohydrates and starch) solids and doesn't change during post-harvest handling. Our consumer tests in 1999 and 2008 indicated that dry matter and ripe titratable acidity are related to in-store consumer acceptance of kiwifruit. In most California seasons, when ripe titratable acidity was less than 1.2%, only a dry matter greater than or equal to 15.1% was required for consumer acceptability. Our 6-year quality attribute survey of California kiwifruit at harvest and from cold storage demonstrated that dry matter and ripe soluble solids concentration were highly variable among vineyards and seasons, but ripe titratable acidity values varied more among seasons than between vineyards. Our results provide strong evidence that dry matter would be a reliable quality index candidate for California kiwifruit, especially if ripe titratable acidity were factored in.

author affiliations

G.M. Crisosto is Specialist, Department of Plant Sciences, UC Davis; J. Hasey is Farm Advisor, UC Cooperative Extension, Sutter-Yuba Counties; J.A. Zegbe is Visiting Scientist, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Zacatecas, Mexico; C.H. Crisosto is UC Cooperative Extension Postharvest Physiologist, Department of Plant Sciences, UC Davis;

author notes

This research was funded by the California Kiwifruit Commission and USDA NIFA grant #2009-51181-05783. Part of the data analysis was undertaken during J.A. Zegbe's sabbatical leave, supported by the Consejo Nacional de Ciencia y Tecnología (CONACYT, México) No. Ref. 94173, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP, México) and Univer-sidad Autónoma de Zacatecas (México).

References

Beever DJ, Hopkirk G. Warrington IJ. Wetson GC. Fruit development and fruit physiology. Kiwifruit: Science and Management 1990. Auckland, NZ:Ray Richards Pub. p. 97-126.

Burdon J, McLeod D, Lallu N, et al. Consumer evaluation of Hayward kiwifruit of different at-harvest dry matter contents. Postharvest Biol Tech. 2004. 34:245-55. DOI: 10.1016/j.postharvbio.2004.04.009 [CrossRef]

Crisosto CH, Crisosto GM. Understanding consumer acceptance of early harvested Hayward kiwifruit. Postharvest Biol Tech. 2001. 22:205-13. DOI: 10.1016/S0925-5214(01)00097-7 [CrossRef]

Crisosto CH, Garibay S, Hasey J, et al. Evaluating Kiwifruit Dry Weight 2008. 2007 Research Report to California Kiwifruit Commission

Crisosto CH, Hasey J, Cantin CM, et al. New kiwifruit dry weight protocol. UC Cooperative Extension Central Valley Postharvest Newsletter. 2008. 17:11-5.

Crisosto CH, Hasey J, Crisosto G, Garner D. Evaluating Kiwifruit Dry Weight 2009. 2008 Research Report to California Kiwifruit Commission

Crisosto CH, Hasey J, Slaughter D, Crisosto G. Evaluating Dry Weight Sensors to Segregate Kiwifruit According to Consumer Acceptance 2007. 2006 Research Report to California Kiwifruit Commission

Crisosto CH, Mitchell FG. Kader AA. Kiwifruit. Postharvest Technology of Horticultural Crops 2002. Oakland, CA:UC ANR Pub 3311. p. 371-4.

Harker FR, Carr BT, Lenjo M, et al. Consumer liking for kiwifruit flavour: A meta-analysis of five studies on fruit quality. Food Qual Prefer. 2009. 20:30-41. DOI: 10.1016/j.foodqual.2008.07.001 [CrossRef]

Jordan RB, Walton EF, Klages KU, Seelye RJ. Post-harvest fruit density as an indicator of dry matter and ripened soluble solids of kiwifruit. Postharvest Biol Tech. 2000. 20:163-73. DOI: 10.1016/S0925-5214(00)00125-3 [CrossRef]

Lawless HT, Heymann H. Lawless HT. Heymann H. Acceptance testing. Sensory Evaluation of Food: Principles and Practices 2010. New York, NY:Springer. p. 325-48. DOI: 10.1007/978-1-4419-6488-5 [CrossRef]

Malundo TMM, Shewfelt RL, Ware GO, et al. Sugars and acids influence flavor properties of mango (Man-gifera indica). J Am Soc Hort Sci. 2001. 126:115-21.

Ritenour MA, Crisosto CH, Garner DT, et al. Temperature, length of cold storage and maturity influence the ripening rate of ethylene-preconditioned kiwifruit. Postharvest Biol Tech. 1999. 15:107-15. DOI: 10.1016/S0925-5214(98)00074-X [CrossRef]

Rossiter KL, Young H, Walker SB, et al. The effects of sugars and acids on consumer acceptability of kiwifruit. J Sens Stud. 2000. 15:241-50. DOI: 10.1111/j.1745-459X.2000.tb00269.x [CrossRef]

Slaughter DC, Crisosto CH. Nondestructive internal quality assessment of kiwifruit using near-infrared spectroscopy. Seminars in food analysis. 1998. 3:131-40.


  • Search Article Text 1946 to Present
Advanced Search