The R-index approach to the signal-detection P(A) index of sensitivity was used to measure taste sensitivity to NaCl solutions. The R-index is the predicted probability of the correct choice of a signal, for a given signal-noise pair. For flow-wise and sipwise presentation, R-indices did not fluctuate significantly, provided subjects could not see the stimuli yet to be presented, indicating a lack of systematic sensitivity drift. The simultaneous measurement of more than one signal strength with reference to a common noise stimulus was seen to be a viable and sensitive procedure. Comparison of flow-wise and sipwise presentation of stimuli using R-indices, indicated that the former elicited greater subject sensitivity to NaCl taste.
MATERIALS&METHODSStorage at 2% 0, .plus 5% CO5 at 1,l"C maintained higher flesh firmness and lower pH and retarded decay more effectively thari air storage df immature (Ml) and over-mature (M3) Patterson and -Tilton apricot fruits.XA storage of fruits picked at-the optimum maturity stage (M2) produced little benefit over air storage, however. -Treatinent with 100 ppm ethylene for 48 hours accelerated sbftetiing and color change at 20°C compared to ripen&g iri ai; arid-hay potentially be used to prepare immature apricot fruits for canning in the shortest possible time. Large differences-in storageability and canned quality following storage were found among the five clingstone peach cultivars tested. Loadel and Carolyn: peaches, if in sound condition at harvest, can be stored for up to 4 wk under 2% 02 + 5% CO2 at l.l"C, Andross, Klamt and Halford peaches sh5uld be stored for shorter storage periods only. Fruits ripened at 20°C with ethylene (100 ppm for 48 hr) were similar to those ripened without it in-appearance, texture, and flavor.Source of fruit .md sorting by maturity Apricots (Patterson and Tilton) and clingstone p&aches (Lbadel, Andross, Klamt, Carolyn, and Halfordj were obtained frqm Tri-
Large variations in flesh color, firmness, and composition were found among fresh and canned fruits of 8 clingstone peach [Prunus persica (L.) Batsch] genotypes. Flesh color and titratable acidity of fresh fruits were highly correlated with color and sourness of canned fruits, respectively. Sweetness and peach flavor intensity were highly correlated in canned fruits. Genotypic variations in sensory sweetness and peach flavor intensity were not influenced by maturity stage, but variations in sensory sourness and firmness were dependent upon fruit maturity. For all cultivars, picking fruits more mature resulted in higher color and flavor quality of the canned product. Advanced maturity at harvest was accompanied by decreased flesh firmness, green color, and titratable acidity as well as more intense yellow or orange-yellow flesh color, higher carotenoids, ascorbic acid, soluble solids content, and SSC/TA ratio. As much as 42% of the total carotenoids and 95% of the total ascorbic acid were lost during the canning process.
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