title: Dry matter content and fruit size affect flavour and texture of novel Actinidia deliciosa genotypes.
abstract: BACKGROUND
  Previous studies with commercial kiwifruit cultivars have demonstrated that the taste of fruit with higher dry matter content (DM) is more liked by consumers. A unique replicated trial of kiwifruit genotypes (10 high/low DM × small/large-fruited genotypes) has provided an opportunity to consider how the genetic propensity for a kiwifruit to accumulate DM affects fruit flavour and texture. In the present study, eating-ripe fruit from each of the genotypes were assessed using a trained sensory panel and the relationships between these sensory attributes and fresh weight, DM, flesh firmness and soluble solids content (SSC) were explored.
  
  
  RESULTS
  The genotypes provided a diversity of flavour and texture attributes, each of which varied in perceived intensity of the sensory experience. High-DM genotypes had higher SSC and were perceived as sweeter than low-DM genotypes. Sweet taste was closely associated with the perception of the tropical flavour and high-DM genotypes were found to have more tropical notes. Fruit size was associated with fruit texture, and small fruit were characterised by a firmer and more fibrous core. Large high-DM fruit were perceived as juicier than those of all other genotypes.
  
  
  CONCLUSIONS
  Genotypes were perceived differently from one another, and differences in fruit size and DM content were reflected in fruit sensorial properties. This study is unique in demonstrating interactions between fruit size, DM and sensory properties. These findings could be relevant not only to kiwifruit but to fruiting crop breeders in general, because of the demonstrated potential for effects of fruit size and DM content on sweetness, flavour and fruit texture.
authors.affiliation: The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland, New Zealand. simona.nardozza@plantandfood.co.nz
authors.forename: Simona
authors.initials: S
authors.lastname: Nardozza
authors.forename: Joanna
authors.initials: J
authors.lastname: Gamble
authors.forename: Lauren G
authors.initials: LG
authors.lastname: Axten
authors.forename: Mark W
authors.initials: MW
authors.lastname: Wohlers
authors.forename: Michael J
authors.initials: MJ
authors.lastname: Clearwater
authors.forename: Jinquan
authors.initials: J
authors.lastname: Feng
authors.forename: F Roger
authors.initials: FR
authors.lastname: Harker
mesh_terms: D029042:Actinidia / Q000033:anatomy & histology / Q000737:chemistry / Q000235:genetics*; D005504:Food Analysis; D005524:Food Technology; D005638:Fruit / Q000033:anatomy & histology / Q000737:chemistry; D005838:Genotype; D006801:Humans; D013649:Taste; D055697:Taste Perception