บทคัดย่องานวิจัย

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A comparison of the ripening, storage and sensory qualities of seven cultivars of kiwifruit.

Cotter, R. L., MacRae, E. A., Ferguson, A. R., McMath, K. L. and Brennan, C. J.

Journal of Horticultural Science Year: 1991 Vol: 66 Issue: 3 Pages: 291-300 Ref: 21 ref.

1991

บทคัดย่อ

A comparison of the ripening, storage and sensory qualities of seven cultivars of kiwifruit.

Six kiwifruit cultivars (Abbott, Monty, Bruno, Gracie, Constricted and Wilkins Super) grown in the same orchard in the Bay of Plenty were compared with cv. Hayward in terms of fruit maturation, postharvest behaviour and sensory quality. Hayward and Wilkins Super (a bud sport of Hayward) were the slowest to soften in cold storage. Sensory characteristics of Hayward fruits were as acceptable or more acceptable overall than those of the other cultivars. Gracie displayed some negative characteristics such as poor storage ability and poor sensory quality. Ascorbic acid content and flesh greenness decreased in all cultivars during storage. Bruno fruits had the highest ascorbic acid content. The lowest contents of ascorbic acid and the greatest loss during storage occurred in Abbott fruits. Fruits of Gracie, Abbott, Constricted and Bruno were all less acceptable than those of Hayward after 8 weeks in storage. Fruits of Gracie and Abbott, in particular, differed from those of Hayward in a large number of sensory attributes such as presence of off-flavours and aroma, sweetness, bitterness and stringiness in texture. Wilkins Super fruits tended to be similar to Hayward fruits. The results confirm the choice of Hayward as the most commercially viable kiwifruit cultivar in terms of storage life and sensory quality and provide a useful framework in which to evaluate new selections.