A COMPARISON OF THE RIPENING, STORAGE AND SENSORY QUALITIES OF 7 CULTIVARS OF KIWIFRUIT

Six cultivars of Actinidia deliciosa (A. Chev.) C. F. Liang and A. R. Ferguson var. deliciosa were compared with 'Hayward' in terms of fruit maturation, postharvest behaviour and sensory quality. The six cultivars were 'Abbott', 'Monty', 'Bruno', 'Gracie', 'Constricted' and 'Wilkins Super'. 'Hayward' and 'Wilkins Super' (a bud sport of 'Hayward') were the slowest to soften in storage. Sensory characteristics of 'Hayward' fruit 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' fruit had the highest ascorbic acid content. The lowest contents of ascorbic acid and the greatest loss during storage occurred in 'Abbott' fruit. Fruit of 'Gracie', 'Abbott', 'Constricted' and 'Bruno' were all less acceptable than those of 'Hayward' after eight weeks in storage. Fruit of both 'Gracie' and 'Abbott', in particular, differed from 'Hayward' fruit in a large number of sensory attributes such as presence of 'off-flavours' and aromas, sweetness, bitterness and stringiness in texture. 'Wilkins Super' fruit tended to be similar to 'Hayward' fruit. The results confirm the choice of 'Hayward' as the most commercially viable cultivar of A. deliciosa in terms of storage life and sensory quality and provide a useful framework in which to evaluate new selections.