Evolución del Tamaño y del Peso del Fruto de Kiwi (Actinidia Deliciosa (A. Chev.) Liang et Fergurson) Cultivar "Hayward" Durante la Etapa Final de Crecimiento
Effects of Different Fertilizations on Fruit Quality, Yield and Soil Fertility in Field-Grown Kiwifruit Orchard
- Polonia, un mercado en expansión para Chile
- La distribución y el consumo de kiwis frescos en Polonia
- Principales actores en la distribución
- Principales actividades y ferias especializadas para fruta fresca
- Normativas aplicables y requisitos importación
Sensory and Consumer Evaluation of Kiwifruit (Actinidia deliciosa ‘Hayward') Produced Under Different Pollination Techniques
Kiwifruit producers aim to obtain a large fruit production under healthy and environmentally-friendly growing conditions, with kiwifruits weighing more than 90 g/unit but maintaining adequate sensory quality. In Actinidia deliciosa ‘Hayward’, the final size of the fruit is closely related to the number of seeds per fruit, which depends on the number of ovules in flowers and the number of pollen grains that reach the stigmatic surface.
Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut produce sector has responded to these demands, and is currently at different stages of development across the region.
The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv. Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices.
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.