AC 459 011
ActiveActinidia chinensis Planch. · Kiwifruit
RAFFAELE TESTOLIN|GUIDO CIPRIANI|GUGLIELMO COSTA
Variety traits
Kiwi taste and flavor
Actinidia chinensis Planch.
The quality of kiwi fruit is determined by physicochemical indicators: soluble solids content, titratable acidity, and the composition of volatile organic compounds.
In the reference 8 varieties crop Kiwifruit, where this is mentioned in the description.
The primary criterion for the sweetness of kiwi fruit is the soluble solids content, measured in degrees Brix. For Actinidia chinensis varieties, an SSC level of 15% or higher is considered an indicator of high quality, with premium specimens reaching 18–24° Brix. The flavor balance is formed by the combination of these sugars with titratable acidity, which reflects the content of organic acids.
The aromatic profile is determined instrumentally by identifying volatile compounds such as aldehydes, esters, alcohols, and ketones. Final flavor indicators depend on agronomic practices, including irrigation regime, mineral nutrition balance, and light exposure. A crucial factor is the harvest time: the fruit must reach the minimum necessary sugar levels directly on the vine, as immature specimens are unable to accumulate them during the ripening process.
General information about the subject — on the page Taste and aroma.
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.