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

Abstract

AbstractThe relative roles of volatile and non‐volatile compounds and fruit firmness in the sensory attributes of ripe kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson var deliciosa cv Hayward) were investigated. Kiwifruit harvested at different maturities and ripened either immediately after harvest or after storage were assessed individually using various objective and sensory parameters.As fruit firmness decreased within the eating ripe range, the levels of several volatile esters, pentam‐3‐one and ethylene production increased. The levels of C6 aldehydes, C6 alcohols and ethanol showed little or no change within this fruit firmness range.Ethyl esters were the major contributors to total volatiles in ripe, freshly harvested fruit, but ethanol was the most abundant volatile in mature fruit that had been stored at 0° prior to ripening. Ethyl butanoate was the most abundant ester in unstored fruit whereas ethyl acetate was generally the most abundant ester in stored fruit. Stored fruit from the later harvests had higher levels of α‐ and β‐pinene than fresh fruit or immature stored fruit.A high tangy/acid score correlated with firm fruit, low levels of major volatile esters, high levels of citrate and high soluble solids concentrations (SSC). A high score for sweetness correlated with soft fruit and high volatile ester levels. Tangy/acid was the sensory attribute best able to be predicted by objective measurements.