Article
Dry matter content and fruit size affect flavour and texture of novel Actinidia deliciosa genotypes.
Journal of the science of food and agriculture - 15 Mar 2011
Nardozza Simona, Gamble Joanna, Axten Lauren G, Wohlers Mark W, Clearwater Michael J, Feng Jinquan, Harker F Roger
Abstract excerpt
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...
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