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Galicia ( N. W. Spain) produces 60% of Spanish kiwifruit ( Actinidia deliciosa) and 5-20% of these are 'destrío' fruits, which do not reach market size and the appropriate form. These rejected fruits can be processed into products, thus increasing their added value. The processing of kiwifruit always includes a peeling operation, which can be performed by different systems. The most suitable conditions for caustic peeling and thermal peeling were established. Then, the two peeling systems were compared with manual peeling with the aim of selecting the best system to remove the peel of the 'destrío' kiwifruit. The fruits, once harvested, were stored in a cold chamber at 0 °C. Before processing or marketing kiwifruits, it is necessary to remove them from storage in cold chamber and storage at room temperature. In this study, different storage times at room temperature before peeling kiwifruits were also tested. The best system for peeling the kiwifruit was thermal peeling as this system resulted in the lowest weight loss and preserved the green colour characteristic of the kiwifruit. The best time for peeling the kiwifruit was after 8 days of storage at room temperature, after being removed from the cold chamber. [ABSTRACT FROM AUTHOR]

Abstract: Hayward kiwis, grown in the same geographical area of Galicia (N.W. Spain) by organic, conventional and integrated farming methods, were compared by physicochemical and sensory methods. Significant differences were found with respect to the physicochemical variables weight, equatorial diameters, CIELab color parameters (a*, b*, a*/b*, C* and H), soluble solids, pH, titratable acidity (TA), ripeness (°Brix/TA), fructose, glucose, citric acid, dry matter content, and ash content, though not with respect to length, minor/major equatorial diameter ratio, firmness, saccharose, total phenols, vitamin C, oxalic, quinic and malic acid contents. For sensory analysis, a group of 12 tasters, previously trained and tested its performance, was used. The kiwis of the three origins differed significantly, as regards panel ratings, for sweetness and juiciness. The evaluation of kiwis by 193 consumers only showed significant rating differences with respect to flavor and subjective overall acceptability (in both cases in favor of conventional production). In conclusion, conventionally grown kiwis were larger and heavier than the others; had the greatest soluble solids, glucose and fructose contents; were sensorially sweeter and more juicy than those grown by integrated farming methods; and were judged by consumers to taste somewhat better than the others. [Copyright &y& Elsevier]

Abstract: The CIE L*a*b* and sensory color and anthocyanin, ascorbic acid and total phenolic contents were determined in strawberries (Fragaria × ananassa Duch, cv Selva) grown in the same geographical area of Galicia (NW Spain) under organic and conventional farming methods. The cultivation system was significant for all of the CIE L*a*b* surface color parameters. The color of the organic fruits was darker, less vivid and frequently redder (lower L*, C* and H values). These differences were consistent with the higher scores given by assessors in the external color evaluation for organically grown strawberry. Furthermore, the organic strawberries had a significantly higher level of anthocyanins (19.3±6.8 versus 9.8±1.8μg/gfreshwt (fw) for Cyn-3-glu; 332.3±66.5 versus 254.1±33.6μg/gfw for Pgd-3-glub) and ascorbic acid (86.4±12.7 versus 71.2±4.9mg/100gfw); in contrast, the cultivation system (organic or conventional) did not affect the total phenolic content. The organic strawberries have a higher nutritional value, in terms of antioxidant compounds, which is also reflected in better sensory color characteristics. [Copyright &y& Elsevier]