Relationship between taste perception, density and soluble solids concentration in kiwifruit ( Actinidia deliciosa )

The relationship between taste, and the measurable properties dry matter (DM), ripened soluble solids concentration (rSSC), and fruit density of kiwifruit ( Actinidia deliciosa var. deliciosa ‘Hayward’) is briefly reviewed. The results of sensory trials involving 480 untrained consumer volunteers and 36 trained descriptive sensory panellists undertaken in 1994 and 1995 using Plant & Food Research's purpose‐built sensory facility are presented. These show strong evidence that kiwifruit with higher fruit density or higher rSSC (and by inference higher DM) are liked more by consumers regardless of where in New Zealand the fruit were sourced, harvest time, fruit size, curing time, storage duration, or season. The basis for the difference is that higher rSSC fruit taste sweeter. Using DM (which is highly correlated with rSSC) as a taste indicator has the major advantage that DM remains essentially constant from harvest time to eating time, making it a robust measure throughout the fruit life.