Effects of dry matter content on fruit quality and sensory evaluation of Jinyan kiwifruit
Effects of six different classes of dry matter content,including DM1(20.0％～21.0％),DM2(19.0％～20.0％),DM3(18.0％～19.0％),DM4(17.0％～18.0％),DM5(16.0％～17.0％)and DM6(15.0％～16.0％)on fruit quality and sensory evaluation of Jinyan kiwifruit were studied.The results indicated that soluble solids content(SSC)in ripe fruit gradually decreased from the highest level of 17.34％in DM1 class to the lowest level of 12.01％in DM6 class with the decrease of dry matter content in DM classes,but the total acidity in juice basically gradually increased.SSC was highly positively correlated with the dry matter(r=0.956),the difference between them was approximately 3.3％.There was a high positive correlation among fruit overall liking,aroma intensity,sweetness and acceptance,but sourness showed a negative correla tion with them.The fruit with high dry matter content(DM1-3 classes)were more liked and ac-cepted by consumers because of high sweetness and low sourness,while the DM6 fruit with lowest level of dry matter were least liked and accepted by consumer due to more sourness.Moreover,the results of fruit sensory evaluation strongly agreed with the results of fruit qualities.The minimum conditions for consumers to accept Jinyan fruit were the dry matter content of over 16.5％,SSC for soft ripe fruits of over 13.3％,and total acid content of less than 0.21％for juice.
万方数据
维普
