CHEMICAL-COMPOUNDS AND SENSORY ASSESSMENT OF KIWIFRUIT (ACTINIDIA-CHINENSIS (PLANCH.) VAR. CHINENSIS) - ELECTROCHEMICAL AND MULTIVARIATE ANALYSES

This study reports the analytical and sensory analyses made on selecte d kiwifruit genotypes (Actinidia chinensis (Planch.) var. chinensis) p roduced from seeds of fruit gathered in the Guangxi region of the Peop le's Republic of China. The analytical measurements of some soluble su gars, such as glucose and fructose, and non-volatile acids, such as ma lic and ascorbic acid, were carried out using innovative analytical pr ocedures based on fast and selective devices that require very little or no sample treatment. The multivariate techniques, Principal Compone nt Analysis and Cluster Analysis, useful when many variables are invol ved, allowed the classification of kiwifruit genotypes according to su gar and nonvolatile acid contents and sensory properties. Citric acid, the major organic acid, ranged from 0.8 to 1.8 g per 100 g of fresh w eight and malic acid content was 0.1-0.5g per 100g of fresh weight. Th e levels of fructose and glucose (present in approximately equal amoun ts in most of the genotypes analysed), were higher than that of sucros e in almost all the genotypes. Ascorbic acid content in kiwifruit samp les from genotypes of Actinidia chinensis (Planch.) var, chinensis was higher than the typical mean content in Actinidia chinensis var. deli ciosa (A Chev) cv Hayward. Sensory assessment showed that total fruit aroma and flavour were the best discriminating attributes and were hig hly correlated with overall quality. No consistent correlation was fou nd between overall quality and the sensory attributes of sweetness, ju iciness and firmness. (C) 1998 Published by Elsevier Science Ltd. All right reserved.