Sensory analysis and chemical characterization of strawberry fruits

Abstract

The aim of this work was to carry out the chemical characterization and sensory analysis of strawberry fruits from cultivars Camp-dover, Dover, Camp-oso, Oso Grande, and Tudla-Milsei, grown in the southern region of Minas Gerais State. Soluble solids, titratable acidity, and the ratio between both characteristics were evaluated, in three replications. Sensory analysis was carried out by a panel of 34 non-trained assessors, recruited out of UNICENTRO students, professors, and employees. Assessors evaluated the samples for aroma and flavor using sorting-preference tests, with scores from 1 (less preferred) to 5 (most preferred). Appearance was assessed by means of a hedonic scale, from 1 (dislike very much) to 9 (like very much). Each assessor evaluated five samples of each cultivar for aroma and flavor. To evaluate external appearance, fruits were presented in polystyrene trays, covered with transparent film. Cultivars Camp-dover, Oso Grande, and Tudla-Milsei had the highest (p<0.05) contents of soluble solids (respectively 8.1, 7.8, and 7.6ºBrix); while for titratable acidity, the highest values were found in fruits of cultivars Tudla-Milsei, Oso Grande, and Dover (0.88, 0.80, and 0.60). For the soluble solids:titratable acidity ratio, cultivar Camp-dover (13.5) significantly exceeded all others. Fruits from cultivars Camp-dover and Oso Grande, for their good scores in aroma (3.70 and 2.80, respectively), flavor (3.82 and 3.52), and appearance (7.00 and 7.38) had the best acceptability. Considering the results all together, cultivars Camp-dover and Oso Grande stood out as promising options for strawberry growing, since their advantageous fruit characteristics are likely to favor commercialization.

Foliar fertilization with gradual release of shale-based nutrients in strawberry and its effect on yield and compounds with functional potential

“…Carvalho et al (2013), while evaluating strawberry cultivars performance and quality, obtained of 9.53 for 'Camarosa' and 13.15 for 'Camino Real'. Resende et al (2008), while correlating TSS/TTA ratio and consumer acceptance, found that the highest TSS/TTA ratios were associated with better fruit flavor perception, being preferred by consumers.…”

Avaliação de genótipos de morangueiro quanto à qualidade e potencial de armazenamento

“…Uma alta relação SST/ATT confere às frutas um melhor equilíbrio entre o doce e o ácido, conferindo sabor mais agradável, tornando-as mais atrativas. Resende et al (2008), avaliando a relação SST/ATT de diferentes cultivares de morango, e relacionando-a com a aceitação por parte do consumidor, observaram que as maiores relações SST/ATT estão associadas à melhor percepção de flavor da fruta. Estes autores encontraram a maior relação para o cv.…”

“…As características desejáveis da fruta, visando ao consumo in natura, são a alta firmeza da polpa e da epiderme, a fim de resistirem ao transporte e armazenamento, e o sabor adocicado, com pouco ácido (Camargo & Passos, 1993). Resende et al (2008) observaram correlação positiva entre aroma, flavor e teor de sólidos solúveis em morangos. Apontaram, ainda, que morangos com maior relação SST/ATT são preferidos pelo consumidor.…”

Interaction between maturity stages and temperature on quality of ‘Guarani’ blackberries stored under controlled atmosphere

“…Fruit harvested in E1 showed a ratio average of 3.98, which indicated high acidity and low SS contents, which are not appropriate to consumption for Brazilian consumers, especially due to the high TA and low SS. For strawberries, RESENDE et al (2008) verified that high ratio SS/ TA value are associated to better flavor perception by the consumers, justifying the higher sensory quality of blackberries harvested in E2. Therefore, despite the best conservation (healthy fruit and low mass loss) the E1 maturation stage is not indicated for harvest, since the fruits did not achieve high quality, even when stored under higher temperature, because of its lower ratio and undesired coloration (Table1).…”