Variety traits

Dry matter in kiwifruit

Actinidia chinensis Planch.

An indicator of the total mass of solid components in the fruit excluding water, serving as a key criterion for the quality, maturity, and storability of kiwifruit. The dry matter level reflects the accumulation of sugars and starch, determining the fruit's flavor profile after ripening.

In the reference 8 varieties crop Kiwifruit, where this is mentioned in the description.

For Actinidia chinensis fruit, dry matter (DM) is critical for assessing potential flavor, as it accounts for the starch reserves that transform into sugars. High DM values at harvest correlate directly with improved storability and superior consumer characteristics of the product.

Dry matter content is regulated through agronomic practices such as crop load management, pruning, and trunk girdling, which redistribute plant resources. When assessing quality for this crop, levels of 14–15% are considered relatively low, while levels of 18–19% and above ensure optimal flavor characteristics.

Measuring DM requires the removal of all water from the sample, distinguishing this method from the determination of soluble solids content (SSC), which is expressed in degrees Brix. In practice, quality control involves both direct oven drying of samples and non-destructive technologies, including hyperspectral imaging, to predict crop composition prior to harvest.

General information about the subject — on the page Dry matter.

Sources8

Varieties of Kiwifruit mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.