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 RSSC11.6% with RTA1.17% (‘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 SSC6.2% 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. © 2001 Elsevier Science B.V. All rights reserved.