Articles
Baby kiwi (Actinidia arguta): a kiwifruit in one bite – consumer perceptions and postharvest shelf life
Article number
1464_18
Pages
137 – 142
Language
English
Abstract
This study analysed behaviour of baby kiwis (Actinidia genus) during postharvest life at different temperatures, and consumer impressions when baby kiwis at the ready to eat stage are presented to them for first time.
The study was performed with baby kiwis grown in the Valencian Community (Spain). A panel of 100 regular fruit consumers participated in a word association test, listing the first five words that came to mind when seeing the baby kiwi: 1) whole, 2) cut open, and 3) after tasting it.
Acceptance was measured on a 9-point hedonic scale, and purchase intent on a 5-point scale.
Additionally, we studied postharvest evolution of baby kiwis at 20°C and during storage at 1°C up to one month plus a shelf-life period; the main physicochemical properties were evaluated: skin and flesh colour, firmness, total soluble solids, acidity, maturity index, weight loss and external appearance.
Results from the sensory study showed excellent consumer acceptance.
The fruit was described as soft, pleasantly flavored, more sweet than acidic, and kiwifruit flavor reminiscent.
It scored 7.1 out of 9 in liking, with 90% of participants expressing purchase intent.
The results showed that including an image of the cut fruit on the packaging is essential to help consumers form accurate expectations, as the external appearance of baby kiwis does not clearly reveal its nature and could potentially deterring first-time buyers.
Regarding postharvest behaviour, baby kiwis softened and gradually ripened over 8 days at 20°C. After 12 days, firmness dropped sharply as the ripeness index increased significantly.
Under cold storage at 1°C, fruit maintained commercial quality for a month plus the shelf-life period.
At both temperatures, skin dehydration and excessive softening were key factors limiting a longer shelf life or storage.
These results have clear implications for the industry, highlighting the importance of optimized packaging design to attract new consumers.
Cold storage may help to prolong the commercialization period.
It would be of interest to evaluate the response to postharvest technologies such as fruit waxing or the application of 1-methylcyclopropene.
The study was performed with baby kiwis grown in the Valencian Community (Spain). A panel of 100 regular fruit consumers participated in a word association test, listing the first five words that came to mind when seeing the baby kiwi: 1) whole, 2) cut open, and 3) after tasting it.
Acceptance was measured on a 9-point hedonic scale, and purchase intent on a 5-point scale.
Additionally, we studied postharvest evolution of baby kiwis at 20°C and during storage at 1°C up to one month plus a shelf-life period; the main physicochemical properties were evaluated: skin and flesh colour, firmness, total soluble solids, acidity, maturity index, weight loss and external appearance.
Results from the sensory study showed excellent consumer acceptance.
The fruit was described as soft, pleasantly flavored, more sweet than acidic, and kiwifruit flavor reminiscent.
It scored 7.1 out of 9 in liking, with 90% of participants expressing purchase intent.
The results showed that including an image of the cut fruit on the packaging is essential to help consumers form accurate expectations, as the external appearance of baby kiwis does not clearly reveal its nature and could potentially deterring first-time buyers.
Regarding postharvest behaviour, baby kiwis softened and gradually ripened over 8 days at 20°C. After 12 days, firmness dropped sharply as the ripeness index increased significantly.
Under cold storage at 1°C, fruit maintained commercial quality for a month plus the shelf-life period.
At both temperatures, skin dehydration and excessive softening were key factors limiting a longer shelf life or storage.
These results have clear implications for the industry, highlighting the importance of optimized packaging design to attract new consumers.
Cold storage may help to prolong the commercialization period.
It would be of interest to evaluate the response to postharvest technologies such as fruit waxing or the application of 1-methylcyclopropene.
Authors
M. Castillo, C. Albert-Sidro, J. Malagón, C. Besada
Keywords
Actinidia arguta, acceptance, sensory, firmness, purchase intention
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