A comparison of kiwi fruit from conventional, integrated and organic production systems

作者：Nunes Damaceno M; Munoz Ferreiro N; Romero Rodriguez M A; Vazquez Oderiz M L^*

来源：LWT-Food Science and Technology, 2013, 54(1): 291-297.

DOI：10.1016/j.lwt.2013.05.002

• Kiwifruit
• Production system
• Sensory
• Consumer

Hayward kiwis, grown in the same geographical area of Galicia (N.W. Spain) by organic, conventional and integrated farming methods, were compared by physicochemical and sensory methods. %26lt;br%26gt;Significant differences were found with respect to the physicochemical variables weight, equatorial diameters, CIELab color parameters (a*, b*, ab*, C* and H), soluble solids, pH, titratable acidity (TA), ripeness (degrees Brix/TA), fructose, glucose, citric acid, dry matter content, and ash content, though not with respect to length, minor/major equatorial diameter ratio, firmness, saccharose, total phenols, vitamin C, oxalic, quinic and malic acid contents. For sensory analysis, a group of 12 tasters, previously trained and tested its performance, was used. The kiwis of the three origins differed significantly, as regards panel ratings, for sweetness and juiciness. The evaluation of kiwis by 193 consumers only showed significant rating differences with respect to flavor and subjective overall acceptability (in both cases in favor of conventional production). %26lt;br%26gt;In conclusion, conventionally grown kiwis were larger and heavier than the others; had the greatest soluble solids, glucose and fructose contents; were sensorially sweeter and more juicy than those grown by integrated farming methods; and were judged by consumers to taste somewhat better than the others.

• 出版日期2013-11