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Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia Arguta'ananasnaya') As Affected by Harvest Maturity and Storage CONNIE L

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Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia Arguta'ananasnaya') As Affected by Harvest Maturity and Storage CONNIE L Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta'Ananasnaya') as Affected by Harvest Maturity and Storage CONNIE L. FISK, MINA R. MCDANIEL, BERNADINE C. STRIK, AND YANYUN ZHAO ABSTRACT: The influences ofharvest maturity (6 .0%,8.7%,9.1%, and 15 .1% average soluble solids content [SSCI) and storage conditions (22 t 1 °C and 45°% RH, or 2 °C and 88% RH for 3 wk followed by a ripening period at 22 t 1 °C and 45% RH) on the physicochemical, sensory, and nutritive qualities of 'Ananasnaya' hardykiwifruit were investigated . The effectsof refrigeration depend largely on maturity of the fruit at harvest. Chroma values of refrigerated fruit ranged from 16.41 to 19.09 and were similar to vine-ripened fruit (15 .1% SSC) . Hue angles ranged from 75.41 to 97.50; the only significant (P < 0.05) difference was refrigerated fruit harvested at 9.1% SSC, which had lower hue angles than all other treatments. Refrigeration significantly (P < 0.05) reduced titratable acidity and increased SSC of ripened fruit, regardless of harvest maturity, and reduced firmness of fruit harvested at 6.0°16 and 8.7% SSC. However, storage conditions had no effect on firmness of fruit harvested at 9.1% SSC. Free-choice profiling revealed that panelists perceived significant (P < 0.05) differences between refrigerated and room-stored samples in aroma and flavor descriptors as well as differences between harvest maturity treatments. Refrigerated fruit harvested at 6.0% and 8.7% SSC measured highest in total phenolics with over 2 mg gallic acid equivalents/g fresh weight . Antioxidant activity ranged from 1 .6 to 2.3 ascorbic acid equivalents/g fresh weight with no signifi- cant difference between treatments. This study demonstrated that quality of ripened hardy kiwifruit can be opti- mized through identification ofideal harvest date for this Actinidia species and by controlling storage conditions . Keywords: Actinidia arguta, harvest maturity, phenolics, antioxidant activity, sensory analysis Introduction susceptible to dehydration during storage and shipping and can ardy kiwifruit (Actinidia arguta) have smooth, edible skins only be stored for 7 to 10 wk (Strik 2004) . H and are smaller in size than fuzzykiwifruit (A. deliciosa) . The The optimal date to pick fruit (the determination of maturity) is fruit are highly aromatic with a sweet, intense flavor that has been an important quality criterion for hardy kiwifruit . Only fruit har- compared with ripe strawberry, banana, pineapple, over-ripe pear, vested at the right time fulfill the requirements for appearance, rhubarb, blackcurrant, grassy, melon, and tropical flavors (Matich skin color, firmness offruit flesh, and taste after storage that are and others 2003 ; Williams and others 2003) . The fruit contain 25 to required for successful marketing . Variable fruit quality, dehydra- 155 mg ofvitamin C per 100 g of fruit (Kabaluk and others 1997) tion, and short shelflife have been identified as the major barriers and are relatively high in nutraceuticals . They are grown commer- to fresh marketing in this crop . Developing knowledge on the im- cially in the United States, Canada, Chile, New Zealand, and parts pact ofSSC at harvest on the storage life and fruit quality of hardy ofEurope . In Oregon, U.S.A., there are more than 80 acres of A. ar- kiwifruit would have a tremendous impact on this industry. Like- guta Ananasnaya, a cultivar that develops a characteristic purple- wise, identifying ideal storage conditions wouldhelp supply a con- red blush in full sun, especially when vine ripened (Strik 2004). sistently high quality product to the fresh market . Hardy kiwifruit are not picked vine ripe because they would be The objective ofthis studywas to determine the effects ofhar- too soft to package and ship . Instead they are picked when physi- vest maturity (% SSC at harvest) and storage conditions on the ologically mature and firm and allowed to ripen after refrigeration quality ofripened hardy kiwifruit by monitoring physicochemical (Kabaluk and others 1997). This is standard practice for the fuzzy parameters and nutritive compounds and by using descriptive kiwifruit A. deliciosa 'Hayward' where the ideal harvest and storage sensory analysis to develop a vocabulary ofhardykiwifruit descrip- conditions have been well researched (pick at 6.5% soluble solids tors and use them to rate the intensities ofsample characteristics . content [SSC[, store at 0 °C for up to 6 mo for good fruit quality) . However, there is very little published information, worldwide, on Materials and Methods harvest and storage criteria for optimum quality inhardykiwifruit . When growers harvested hardy kiwifruit at 6.5°% SSC, the ripened Materials fruit were described as having inadequate aroma, flavor, and sugar Fruit. Hardykiwifruit (A. arguta) cultivar Ananasnaya' were har- levels . Also, in contrast to fuzzykiwifruit, hardykiwifruit are very vested in 2004 at 4 different maturity stages (average SSC of 6.0%, 8.7%,9.1%, and 15 .1% [vine ripe[) from a mature commercial vine- MS 20050563 Submitted 9/18/05, Revised 11/27/05, Accepted 12/17/05. Au- thors Fisk, McDaniel, andZhao arewith Dept.ofFood Scienceand Technol- yard in Sheridan, Oregon, U.S.A . Vines were trained to a pergola and ogy, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602. Au_ maintained as per standard recommendations (Strik 2004). These thorStrik is with Dept. ofHorticulture, Oregon State Univ., Corvallis, Oreg. harvest dates were chosen arbitrarily to represent a range ofharvest Direct inquiries to author Zhao (E-mail : Yanyun.Zhao@oregonstate edu) . maturities from just physiologically mature to vine ripe and fell on S'204 JOURNAL OF FOOD SCIENCE-Vol. 71, Nr. 3, 2006 © 2006 Institute of Food Technologists Published on Web 3/15/2006 Furtherreproduction without permission Is prohibited Quality evaluation of hardy kiwifruit . September 13, 24, 30, and October 16, 2004. The fruit were packaged Sample preparation. Previous research using whole A. deliciosa in low-vent plastic clamshell containers, 8 fruit per container. Halfof cultivar'Hayward' kiwifruit demonstrated that the natural variation the fruit from the 6.0%, 8.7%, and 9.1% SSC harvests were stored between whole fruits confounds the ability to establish clear rela- under room (22 t 1 °C, 45% RH) conditions, whereas the other half tionships between sensory attributes and suggested that using a were stored under refrigerated (2 °C, 88% RH) conditions for 3 wk "standardized" kiwifruit pulp would be a better approach (Paterson and thenstored underroomconditions until ripe . Time ranged from and others 1991). In this study, ripened hardy kiwifruit were pu- 16 to 22 dfor samples stored under room temperature and from 8 to reed in a Stephan food processor for 5 min and then stored frozen 9 d after refrigerated samples were placed under room conditions. (-32 °C) in plastic freezer bags until analysis . Samples were thawed Ripeness was determined by visual (color change and decay rate) overnight underrefrigeration (2 °C) and served to panelists as 2-oz and tactile observations (flesh firmness) . Vine ripe fruit were stored samples in teardrop-shaped wine glasses with plastic covers, coded overnight under room conditions before evaluation. with 3-digit random numbers . Chemical reagents. Titration was carried out using 0.1 Nsodium Free-choice profiling panel. Free-choice profiling method was hydroxide obtained from Mallinckrodt Baker, Inc (Phillipsburg, N.J., chosen because it allows panelists to describe samples using their U.S.A .) . The phenolic and antioxidant extraction procedure used own terms. The result is a consensus map that reveals the relation- acetone and chloroform from EM Science (Gibbstown, N.J., U.S.A .) . ships between samples based on the descriptors generated by the Total phenolics were determined using Folin & Ciocalteu's Phenol panelists (Stucky 1996) . Reagent, 2.0 Nand sodium carbonate from Sigma-Aldrich, Inc. (St. Nine panelists (8 females and 1 male, aged 24 to 55 y) met for Louis, Mo., U.S.A.) withgallic acid from EM Science used to construct 51-h sessions for familiarization with the samples and to develop a standard curve. Antioxidant activity was measured using 1,1- consensus terms. Standards were provided for each consensus diphenyl-2-picrylhydrazyl (DPPH), a free radical, from TCI America term chosen by the panel. Panelists were encouraged to use indi- (Portland, Oreg., U.S.A.), dissolved in methanol from EM Science vidual terms as well, so each person developed a customized ballot (Gibbstown, N.1., U.S.A.), with ascorbic acid from Maflinckrodt Baker, for subsequent testing . Panelists rated the intensity ofeach aroma Inc (Phillipsburg, N.J., U.S.A.) used to construct a standard curve. and flavor descriptor using the 16-point intensity scale where 0 = none, 7 = moderate, and 15 = extreme intensity. Intensity stan- Physicochemical analyses dards were provided in covered wine glasses for reference includ- For each replication, surface color was measured at 2 points on each of 16 individual fruit using a Hunter Lab- scan spectrophotometer (Model MS/S-4500L, Hunter Associates Laboratory Inc ., Reston, Va., U.S.A.) . L* (light- Ic \1otati d ness), a* (greenness [-] to redness [+]), and b* (blueness [-] to yellowness [+]) values were recorded . Calculated b*2)ti2] hue angle [arctan (b*/a*)] and chroma [(a*2+ were liked I1) k \S Ufitta I+lietlrr u,+ {i used for comparing color changes between samples. The {1111'(1_+:1710 UiijFilll :i (Illc hums same 16 fruit were then used to measure the other phys- icochemical parameters . Firmness was determined by Il4 measuring compression using a Texture Analyzer (TA- "10.11lru1sl"AWcr;d ml " . ,! c1,tit11111 :", and p",tr il XT2, Texture Technologies Corp ., Scarsdale, N.Y, U.S .A.) with a 5-mm-dia punch probe. Each fruit was subjected to a compression speed of 1 mm/s after contact and pene- tration to 10 mm. The firmness was reportedas peak force and expressed in Newtons (N).
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