Physiological and Metabolic Traits Linked to Kiwifruit Quality

The assessment of fruit quality traits is a key factor in increasing consumer acceptance of kiwifruit. Here, an experiment was performed to evaluate the relationship between dry matter (DM) and soluble solids concentration (SSC), evaluated by both destructive (D) and non-destructive (ND) approaches, with acidity content and sensory evaluation, particularly taste, in fully ripened 'Hayward' kiwifruits from 20 orchards. Nutrient content and metabolomic analysis were also performed in ripened kiwifruit tissues (pericarp, placenta, and seeds) from four selected orchards of kiwifruits of high taste scores (HTS) and four orchards of low taste scores (LTS). The results suggest that ND-DM measurement positively correlated with D-DM and may serve as an indicator of kiwifruit taste. Moreover, the taste of kiwifruit was affected by both SSC and acidity. Based on the nutrient content of the pericarp and the primary metabolites of the pericarp and placenta, a clear separation was observed between kiwifruits with HTS and those with LTS, while no differences were found in seed samples. Metabolites such as fructose, maltose, mannobiose, tagatose, and citrate were accumulated in kiwifruits with a strong taste in the pericarp, whereas others, such as serine in the pericarp and placenta, have a negative impact on taste. The current study contributes to a greater understanding of the influence of dry matter, ripening characteristics, primary metabolites, and nutrient content on the taste of kiwifruits.

Automated summary

An experiment was conducted to evaluate the relationship between dry matter (DM) and soluble solids concentration (SSC) with acidity content and taste in fully ripened 'Hayward' kiwifruits. Nutrient content and metabolomic analysis were also performed to compare high taste scores (HTS) and low taste scores (LTS) kiwifruits. The results show that non-destructive measurement of DM can serve as an indicator for kiwifruit taste, and that taste is influenced by SSC and acidity. Furthermore, there are clear differences in nutrient content and primary metabolites between kiwifruits with HTS and LTS.