Understanding consumer acceptance of early harvested `Hayward' kiwifruit
Carlos H. Crisosto and Gayle M. Crisosto
Postharvest Biology and Technology Vol: 22 Issue: 3 pp. 205-213
2001
บทคัดย่อ
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 RSSC<11.6% 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<6.2% 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.