CHANGES IN VOLATILE PRODUCTION AND SENSORY QUALITY OF ACTINIDIA ARGUTA FRUIT DURING FRUIT MATURATION

Fruit of Actinidia arguta (‘Hortgem Tahi’, ‘Hortgem Rua’, ‘Hortgem Toru’ and ‘Hortgem Wha’) were evaluated at different softening stages during ripening.
The volatiles released from the fruit and their sensory qualities, as assessed by a trained taste panel, were compared with those of A. deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’ fruit.
Gas chromatography-mass spectrometry (GC-MS) data indicated that each species had different characteristic volatiles.
Straight chain aldehydes and esters were the dominant volatiles detected during the ripening of A. arguta fruit.
As in ‘Hayward’ fruit, the total percentages of (E)-2-hexenal and hexanal, which impart green characteristics, decreased as the fruit softened.
Butanoates (fruity characteristics) detected in the fruit increased as fruit firmness decreased.
However, in the A. arguta fruit, higher levels of terpenes and aldehydes were detected.
With fruit softening, sensory perception of acidity decreased but typical kiwifruit odour and flavour intensity (ethyl butanoate) increased.
More tropical aroma and a slightly bitter skin taste were also noted by panellists for all tested fruit.

VII International Symposium on Kiwifruit

M.Y. Wang, M. Wohlers, X. Chen, K.B. Marsh

kiwifruit, fruit flavour, compound, firmness, fruit softening, GC-MS

https://doi.org/10.17660/ActaHortic.2011.913.95