The apple industry worldwide would benefit from an improved and standardized description of fresh-apple textural quality. The description proposed here is unique in that it integrates structural, sensory, and consumer information. To demonstrate its benefits, 24 apple cultivars [Malus ×sylvestris (L.) Mill. var. domestica (Borkh..) Mansf.] were sampled over two harvest seasons and analyzed using microstructural and sensory techniques. Cultivars were selected to cover a range of known sensory textures, and microstructural profiles were compiled in parallel with sensory and instrumental studies. Each cultivar was pre pared for conventional scanning electron microscopy (SEM) observation using standard methods. Representative fruit from each cultivar were photographed at three magnifications to visualize fruit architecture, tissue relationships, and size, shape, and arrangement of cells within layers to compile the microstructural profile. A trained sensory panel evaluated the cultivars for crispness, surface coarseness, sponginess, hardness, juiciness, degree of melting, mealiness, and skin toughness while a consumer panel rated liking. This information was compiled into a texture profile. The microstructural and texture profiles were then combined into a cultivar profile for each sample. Cultivar profiles were collected to form a database; subtle similarities and differences among the 28 market-quality samples were interpreted and noted. With this technique, those structures with similar sensory properties can be identified with some form of microscopy. Clarifying and predicting the parameters that are related to textural quality in new cultivars will streamline the introduction process.
Postharvest response of wild lowbush blueberry (Vaccinium angustifolium Ait. and V. myrtilloides Michx.) to mechanical damage and storage temperature was studied during 2 years. Fruit weight loss and the incidence of shriveled or split berries were major components that contributed to the loss of marketable yield resulting from mechanical damage and storage temperature. Decay of berries resulted in only 1% to 2% of the total marketable fruit loss. In general, the major quality attributes (firmness, microbial growth, hue, bloom, split, and unblemished berries) deteriorated with increasing damage levels and increasing storage temperature without significant interaction. Temperature had consistent effects in both years on moisture content, soluble solids concentration, titratable acids, weight loss, shriveled and decayed berries, Hunter L values, and anthocyanin leakage, while damage level had inconsistent or no significant effect.
production whether measured as hen-day o, h.n-hourEi, increased linearly with the irrctuiion or vM in the diets The level of eicosapentaenoic and docosahexaenoic acids increased l0-and 2.6-fold to give levels of9 and 95 mg yolk-I, respectively storage had no effect (p > 0.05) on these parameters. s."r".v data suggested thaithe level of MM in the diets of laying hens should be between 4 andS%o in order to avoid off-flavours ln eggs'
This research used digital images to explore some of the factors responsible for consumer preference of visual characteristics of apples (Malus ×domestica Borkh.). The images systematically varied in color and shape (Expt. A: 9 images) and type, shape, and background color (Expt. B: 10 images), while keeping apple size constant. Visual assessments of the apple images were collected from 144 consumers (Expt. A) and 165 consumers (Expt. B) in British Columbia (BC), Nova Scotia (NS), and New Zealand (NZ) using balanced incomplete block designs. Canadian consumers (BC and NS) preferred red apples over green or yellow. NZ consumers liked equally red and green apples, and preferred both to yellow apples. At all locations, consumers in Expt. A significantly preferred round and conical shaped apples to oblong apples. When the combined effects of type, shape, and background color were evaluated, NZ consumers rated the striped, round apples the highest, and least preferred both round and oblong, blush-type apples with yellow backgrounds. NS consumers tended to prefer blush apples regardless of type and background color, and BC consumers were more accepting of a range of apple types, shapes, and background colors.
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