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Although \u2018Hayward\u2019 continues to be the main cultivar, others, such as yellow fleshed \u2018Jintao\u2019, are of increasing interest. The objective of this research was to evaluate the acceptability and storage performance of these two cultivars. Sensory evaluation of green \u2018Hayward\u2019 and yellow \u2018Jintao\u2019 kiwifruit were performed along cold storage for three seasons\/years to follow the organoleptic characteristics through ripening, as well as the acquisition of their spectra by Vis-NIR. For \u2018Jintao\u2019 were performed two sensory evaluations per year at 2.5- and 4.5-months\u2019 storage and for \u2018Hayward\u2019 at 2.5-, 4.5- and 5.5-months\u2019 storage. The nonparametric Mann\u2013Whitney test and Kruskal\u2013Wallis ANOVA were performed to test the significant differences between the mean ranks among the storage time. A non-metric multidimensional scaling plot method using the ALSCAL algorithm in a seven-point Likert scale was applied to determine the relationships in the data, and a new approach using the receiver operating characteristic (ROC) analysis was tested. The last revealed that, for both cultivars, sweetness, acidity and texture were the variables with better scores for General flavor. Aroma was also important on \u2018Jintao\u2019. A strong correlation between soluble solids content (SSC) and reflectance was found for both cultivars, with the 635\u2013780 nm range being the most important. Regarding firmness, a good correlation with reflectance spectra was observed, particularly in \u2018Hayward\u2019 kiwifruit. Based on these results, Vis-NIR can be an objective alternative to explore for determination of the optimum eating-ripe stage.<\/jats:p>","DOI":"10.3390\/horticulturae9070772","type":"journal-article","created":{"date-parts":[[2023,7,7]],"date-time":"2023-07-07T01:57:09Z","timestamp":1688695029000},"page":"772","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Sensory Evaluation and Spectra Evolution of Two Kiwifruit Cultivars during Cold Storage"],"prefix":"10.3390","volume":"9","author":[{"given":"Andreia M.","family":"Afonso","sequence":"first","affiliation":[{"name":"CEOT, Universidade do Algarve, Campus de Gambelas, 8005-189 Faro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8642-5792","authenticated-orcid":false,"given":"Rui","family":"Guerra","sequence":"additional","affiliation":[{"name":"CEOT, Universidade do Algarve, Campus de Gambelas, 8005-189 Faro, Portugal"},{"name":"Departamento de F\u00edsica, FCT, Universidade do Algarve, Campus de Gambelas, 8005-189 Faro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5909-3684","authenticated-orcid":false,"given":"Sandra","family":"Cruz","sequence":"additional","affiliation":[{"name":"CEOT, Universidade do Algarve, Campus de Gambelas, 8005-189 Faro, Portugal"},{"name":"ESCAD, IPULSO, 1950-396 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8913-6136","authenticated-orcid":false,"given":"Maria D.","family":"Antunes","sequence":"additional","affiliation":[{"name":"MED, FCT, Universidade do Algarve, Campus de Gambelas, 8005-189 Faro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1248\/bpb.34.128","article-title":"Anti-oxidant effects of kiwi fruit in vitro and in vivo","volume":"34","author":"Iwasawa","year":"2011","journal-title":"Biol. 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