Consumer Expectations and Soluble Solids, Acidity and Firmness of Plums (Prunus Domestica ´cacaks Beauty´)

Hoehn, E.; Gasser, F.; Naepflin, B.; Ladner, J.

doi:10.17660/actahortic.2005.682.86

Cited by 9 publications

(11 citation statements)

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“…Firmness has been found dependant on picking time or ripening stage of plums (Valero et al. , 2003; Hoehn et al. , 2005; Kovács & Kállay, 2007; Usenik et al.…”

Section: Resultsmentioning

confidence: 99%

“…Differences among harvest dates remained during storage (Table 3). Firmness has been found dependant on picking time or ripening stage of plums (Valero et al, Hoehn et al, 2005;Kova´cs & Ka´llay, 2007;Usenik et al, 2008). According to Crisosto & Valero (2006) plums are considered 'ready to eat' when flesh firmness is between 9 and 13 N, so plum of last harvest date would be 'ready to eat' from 20 days of storage plus the 3-day shelf-life on, whereas neither of the other harvest dates reached this condition during the whole storage although firmness decreased during cold storage in all harvest dates (Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…Total soluble solids content (TSS), titratable acidity (TA) and their ratio have been suggested as the most reliable maturation parameters for plums, since fruit sweetness gradually increases and acidity decreases during ripening (Bhutani & Joshi, 1995). Tests with consumers confirmed that acceptance can be predicted by instrumental measurements of TSS (refractometer), TA and firmness measurements for plums (Hoehn et al. , 2005).…”

Section: Introductionmentioning

confidence: 81%

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Harvest parameters to optimise storage life of European plum ‘Oullins Gage’

Casquero

Guerra

2009

Int J of Food Sci Tech

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European plum (Prunus domestica L.) cv. 'Oullins Gage' was harvested according to firmness on five harvest dates. Fruit was analysed at harvest and during storage for weight loss, firmness, total soluble solids (TSS), titratable acidity (TA) and skin colour before and after a 3-day shelf-life period at 20°C. Significant differences were found among harvest dates in fruit mass, skin colour, firmness, TSS and TA. Fruit mass, TSS and colour b* increased, whereas firmness and TA decreased significantly during the harvesting period. Firmness parameter as a maximum maturity index and TSS:TA (or b* colour, a non-destructive measurement) as a minimum maturity index could be used to distinguish maturity at harvest. It is suggested that the best post-storage quality of 'Oullins Gage' plums would be obtained when fruit is harvested with TSS:TA >9 or b* colour >30, but with a firmness >20N to assure a long storage life.

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“…Firmness has been found dependant on picking time or ripening stage of plums (Valero et al. , 2003; Hoehn et al. , 2005; Kovács & Kállay, 2007; Usenik et al.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 81%

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Harvest parameters to optimise storage life of European plum ‘Oullins Gage’

Casquero

Guerra

2009

Int J of Food Sci Tech

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“…Concentration of organic acid depends on cultivar and degree of plum maturity. During ripening of plums, decrease of malic acid concentration occurs predominantly, leading to decrease in acidity (Hoehn et al, 2005). We observed decrease of organic acid concentration during fruit storage for four weeks.…”

Section: Discussionmentioning

confidence: 54%

Preliminary Results on the Effect of 1-Methylcyclopropene on Quality of Plums Grown in Latvia

Radenkovs¹,

Kaufmane²,

Rubauskis³

et al. 2016

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Plums are one of the most popular, perspective and frequently consumed fruits in Latvia. Plums are typical climacteric fruits, respiration occurs during ripening. Respiration rate is mainly associated with synthesis of autocatalytic ethylene and depends of the cultivar of fruits. Metabolic processes occurring during plum storage cause changes in fruit quality. The aim of this work was to determine the effect of treatment by 1-methylcyclopropene (1-MCP) on physical and chemical characteristics and sensory qualities of five plum (Prunus domesticaL.) cultivar fruits (‘Adele’, ‘Sonora’, ‘Victoria’, ‘Stanley’, ‘Minjona’) during four weeks of storage in a cool store-room at temperature 3±1 °C. The following analyses were performed to evaluate quality changes during storage: mass loss, concentration of total acids and soluble solids, firmness, and sensory qualities (colour, flavour, acidity, sweetness, firmness, and stone adherence). The study showed that treatment with 1-MCP had positive effect on fruit firmness during four weeks of plum storage, and there were significant differences in the content of total acids and soluble solids between 1-MCP-treated and control plum fruits. The results indicated that there were no significant differences in flavour (aroma) and colour between treated and untreated plum fruits, while 1-MCP-treated fruits were firmer and more sour.

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“…When it comes to plums, even 75% of consumers consider taste and 71% of them, flavour, as very important characteristics of fruit, while the size and skin colour are considered to be very important characteristics only by 6% and 8% of consumers, and firmness of 14% of them (Hoehn et al, 2005). Like other fruits, the quality of plums for fresh consumption is, apart from the cultivar, crucially influenced by ripening stage at harvesting (Crisosto, 1994;Kader, 1999;Hoehn et al, 2005;Kader, 2008;Usenik et al, 2008), as well as by temperature and storage period if not consumed immediately after the harvest (Paunović and Grković, 1956;Guerra and Casquero, 2008;Casquero and Guerra, 2009;Guerra et al, 2009). For plum sale on distant markets, the fruits have to be picked far before full ripe stage (regardless of not having a distinctive varietal flavour and aroma) and usually transported and stored at temperatures between 0 and 5 °C.…”

Section: Introductionmentioning

confidence: 99%

Analytical Indicators of Plum Fruit Sensory Characteristic Changes After Seven-Day Storage at Room Temperature

Popović¹,

Tešević²,

Mitrović³

et al. 2018

AGR

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Consumer acceptance of plum is based, primarily, on the corresponding sensory characteristics of the fruits: appearance, colour, firmness, taste and aroma. If not consumed immediately after harvesting, the aforementioned characteristics of plum will change. Still, those changes are less expressed when fruits are kept in cold storage, at low temperatures. However, during the transport and storage of plum at room temperature, which is often the case in local market plum sale, intense changes of certain characteristics of the fruit happens as well as a significant shortening of shelf life. The most expressive is firmness change where fruits become completely soft after seven days. Appearance and colour of the fruit are less susceptible to change. Since plum taste and odour depend on sugar and acid content, i.e., sugar-acid ratio and the content of certain volatile aromatic components, changes of their contents have been examined in some important plum cultivars in Serbia after seven-day storage at the temperature 20±1 °C. Sugaracid ratio that determines sweetness, i.e., fruit acidity, has not significantly changed during thе storage period. Among 10 examined aromatic components, the most significant changes have been observed in 2-E-hexenal, which gives a distinctive green note aroma and nonanal, characteristic plum-like scent. During the seven-day storage of picked plums, the content of 2-E-hexenal decreased while the content of nonanal increased.

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Consumer Expectations and Soluble Solids, Acidity and Firmness of Plums (Prunus Domestica ´cacaks Beauty´)

Cited by 9 publications

References 0 publications

Harvest parameters to optimise storage life of European plum ‘Oullins Gage’

Harvest parameters to optimise storage life of European plum ‘Oullins Gage’

Preliminary Results on the Effect of 1-Methylcyclopropene on Quality of Plums Grown in Latvia

Analytical Indicators of Plum Fruit Sensory Characteristic Changes After Seven-Day Storage at Room Temperature

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