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,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/9/8/915 |
| _version_ | 1797584551636107264 |
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| author | Vaia Styliani Titeli Michail Michailidis Georgia Tanou Athanassios Molassiotis |
| author_facet | Vaia Styliani Titeli Michail Michailidis Georgia Tanou Athanassios Molassiotis |
| author_sort | Vaia Styliani Titeli |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T23:53:19Z |
| format | Article |
| id | doaj.art-6237266dacbc461d810c3df2c52dfe6e |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-10T23:53:19Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-6237266dacbc461d810c3df2c52dfe6e2023-11-19T01:21:40ZengMDPI AGHorticulturae2311-75242023-08-019891510.3390/horticulturae9080915Physiological and Metabolic Traits Linked to Kiwifruit QualityVaia Styliani Titeli0Michail Michailidis1Georgia Tanou2Athanassios Molassiotis3Laboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thermi, GreeceLaboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thermi, GreeceInstitute of Soil and Water Resources, Hellenic Agricultural Organisation-DIMITRA (ELGO-DIMITRA), 57001 Thermi, GreeceLaboratory of Pomology, Department of Horticulture, Aristotle University of Thessaloniki, 57001 Thermi, GreeceThe 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.https://www.mdpi.com/2311-7524/9/8/915dry mattermetabolomicssensory evaluationtasteelements |
| spellingShingle | Vaia Styliani Titeli Michail Michailidis Georgia Tanou Athanassios Molassiotis Physiological and Metabolic Traits Linked to Kiwifruit Quality Horticulturae dry matter metabolomics sensory evaluation taste elements |
| title | Physiological and Metabolic Traits Linked to Kiwifruit Quality |
| title_full | Physiological and Metabolic Traits Linked to Kiwifruit Quality |
| title_fullStr | Physiological and Metabolic Traits Linked to Kiwifruit Quality |
| title_full_unstemmed | Physiological and Metabolic Traits Linked to Kiwifruit Quality |
| title_short | Physiological and Metabolic Traits Linked to Kiwifruit Quality |
| title_sort | physiological and metabolic traits linked to kiwifruit quality |
| topic | dry matter metabolomics sensory evaluation taste elements |
| url | https://www.mdpi.com/2311-7524/9/8/915 |
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