Physico-chemical attributes influence consumer preferences for kiwiberries (Actinidia arguta ‘Hortgem Tahi’)

Abstract

ABSTRACT Kiwiberries (Actinidia arguta ‘Hortgem Tahi’) are a convenient, grape-sized (∼ 12 g) kiwifruit with an edible skin that are easier to eat than standard kiwifruit. In this study, we examined consumer preferences for kiwiberries. ‘Hortgem Tahi’ fruit harvested from five orchards were presented to 119 consumers such that each participant received fruit that were matched for firmness and selected according to physico-chemical measurements to represent a range of levels of quality. Consumers received half fruit with the other portion used to determine ripe soluble solids concentration (rSSC) and dry matter concentration (DM). Increases in rSSC and DM were associated with increasing consumers’ scores for liking, acceptability and willingness to purchase. Combining responses from all consumers enabled the generation of curves relating increasing rSSC or DM to increasing liking such that scores increased from about 5 (‘neither like nor dislike’) to about 7 (‘like moderately’) as rSSC increased from ∼10% to ∼17.5% and as the inferred harvest-DM increased from 12.5% to 20%. The results demonstrate that approaches linking physico-chemistry and consumer responses at the individual fruit level can be effective in studies using small fruit.