From Fruit to Beverage: Investigating Species for Characteristics and Potential in Alcoholic Drink Production.

There is a growing interest in various types of kiwifruits, such as the "yellow" kiwifruit ( var. ) and the "baby" kiwifruit of . These fruits are rich in bioactive compounds, which contribute to their nutraceutical properties, but they nevertheless have a shorter shelf life, resulting in economic losses.

Quality Evaluation of the Ready-to-Eat Avocado cv. Hass.

Consumer interest in avocado fruit has increased in the last decade in Europe. Nutritional and quality attributes affect the choice of these fruits, whose characteristics must also be maintained in the postharvest period. The preference regarding the feasibility of eating ripe fruits can assure and improve the success of the emerging marketing of avocados.

Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers.

The consumption of traditional wine has decreased in Europe during the last fifteen years. In parallel, new wine alternatives obtained by blending wines and fruit juices or by flavoring wines with artificial or natural flavors have appeared on the market. Recently, an innovative fruit wine obtained by co-fermentation of grape must and kiwi juice has been proposed and its potential of attraction for consumers should be exploited.

Modelling strawberry quality in a longitudinal study under the marketing concept of branding.

Background: Marketing strategies, such as branding, redefine how consumers perceive quality and create new requirements related to season length and quality homogeneity, among others. For short-day (SD) strawberry cultivar brands, the commercial season is short due to a dependency on temperature and photoperiod. A plausible strategy to extend the commercialization period is to use different varieties within a single brand; however, this has led to inconsistent quality in other fruit crops.