UDTR Global Rights of Nature Radar

Nergi® delight: preliminary sensory evaluation of fresh and transformed baby kiwi by-products

Identification

Public canonical key

radar:r-782a97fcaf5415e2d27be461dfc3be7a

Authors

Selene Ollani · Nicole Roberta Giuggioli · Cristiana Peano

Reported year

2025

Reported language

it

Source type

conference-paper

First detected

2026-11-14T02:38:46.645553+00:00

Last metadata observation

2026-11-14T02:38:46.645553+00:00

Last HTTP verification

Not checked

Institutions reported by the source

University of Turin · University of Naples Federico II

Reported affiliation countries

IT

Documentary abstract — original language

Cultivation of baby kiwi (Actinidia arguta), commercially presented as Nergi®, in the Piedmont region has a significant role in terms of production, contributing to a growing but still niche market. The berries’ metabolism has not been completely understood yet, resulting in difficulties in storage management that lead to high quantity of by-products that do not meet fresh market requirements. This study addresses these challenges by exploring the key attributes of Nergi® through the development of a standardized sensory vocabulary that effectively describes both fresh and processed baby kiwi (dried, freeze-dried blended pulp, freeze dried pieces). Berries (Nergi® cv. Rua) non-compliant with fresh market have been collected post-storage from the packhouse. Part of them have been dried and freeze-dried in the DISAFA laboratory. Sensory description and quantitative descriptive analysis (QDA) have been performed by a semi-trained panel organized inside the department. Vocabulary was built to describe all the products. The transformed product was recognized different specifically in terms of taste, aroma and flavor from the initial fresh Nergi®, highlighting the development of umami taste and changes in the fruity profile. The pungent sensation was an issue according to the panelists for the freeze-dried product and may be related to the inflammation produced by polyphenols in the mouth and the presence of tannins. In some cases, the bitter taste was also recognized as compromising the overall assessment. The sensory characterization of A. arguta is related to the investigation of overall berries quality and defining selling criteria. The sensory vocabulary developed could potentially be used as a tool to infer the level of other physico-chemical characteristics based on the presence, absence or intensity of specific descriptors, offering an integrative method for fruit evaluation and product sensory standardization with attention towards consumer appreciation.

Identifiers

OPENALEX

https://openalex.org/W7217883368

Documentary context

Documentary family

conference_paper

Source-reported types

conference-paper

Entity mentions are not evidence of legal recognition. Jurisdiction studied is separate from author affiliation country.

Sources

OpenAlex · Record 1

• Document · https://hdl.handle.net/2318/2113284

Documentary status

Relevance pending

Library

This identity is not yet included in the Legal Library.