Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonicaLindl) cultivars using instrumental and sensory analyses

Abstract

Introduction. Fruit quality can be evaluated by combining instrumental and sensory analyses. These methodologies have been affirmed and tested on different fruit tree species, but loquat is still little known from this point of view. Materials and methods. In this trial, conducted in Palermo and Catania (Sicily, Italy), both instrumental and sensory analyses were carried out on fruit of 8 loquat affirmed cultivars ('Golden Nugget', 'Peluche') and local cultivars ('Marcenò', 'Sanfilippara', 'Nespolone di Trabia', 'Virticchiara', 'Bianco Dolce' and 'BRT20') with the aim of assessing their quality traits. Results and discussion. The sensory results agreed quite well with the physicochemical data. Among the affirmed cultivars both 'Peluche' and 'Golden Nugget' confirmed their commercial value expressing a good overall fruit quality. On the other hand, the local Sicilian cultivars have very interesting physical, chemical and sensory profiles. Conclusion. The results indicated the goodness of this approach in evaluating loquat fruit quality and proved that not only the affirmed loquat cvs but also the local ones had very interesting qualitative features.Keywords: Italy / Sicily / loquat / Eriobotrya japonica / fruit quality / physicochemical analysis / sensory testing Résumé -Évaluation de la qualité des fruits de cultivars commerciaux ou traditionnels de néflier (Eriobotrya japonica Lindl.) par analyses instrumentales et sensorielles. Introduction. La qualité des fruits peut être évaluée en combinant les analyses instrumentales et sensorielles. Ces méthodologies ont été mises au point et testées sur différentes espèces d'arbres fruitiers, mais le néflier du Japon est encore peu connu de ce point de vue parce que l'on manque d'information sur la qualité des fruits des variétés locales traditionnelles. Matériel et méthodes. Dans cette étude, réalisée à Palerme et à Catane (Sicile, Italie), deux analyses instrumentales et sensorielles ont été réalisées sur les fruits de huit cultivars de néflier commerciaux ('Golden Nugget', 'Peluche') ou locaux ('Marcenò', 'Sanfilippara', 'Nespolone di Trabia', 'Virticchiara', 'Dolce Bianco' et 'BRT20') dans le but d'évaluer leurs caractéristiques de qualité. Résultats et discussion. Les résultats d'analyse sensorielle ont assez bien correspondu avec les données physico-chimiques. Parmi les cultivars commerciaux, 'Peluche' et 'Golden Nugget' ont tous les deux confirmé leur valeur commerciale à travers une bonne qualité globale de leurs fruits. D'autre part, les cultivars locaux siciliens ont montré des profils physiques, chimiques et sensoriels très intéressants. Conclusion. Les résultats indiquent la validité de cette approche dans l'évaluation de la qualité des fruits du néflier, en ayant démontré que non seulement les cultivars commerciaux mais aussi les variétés locales avaient des caractéristiques qualitatives très intéressantes. Mots clés :Italie / Sicile / néflier du Japon / Eriobotrya japonica / qualité du fruit / analyse physicochimique / évaluation sensorielle 106 Vittorio Far...

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

“…e sensorial analysis was carried out by 8 trained panelists (4 males and 4 females, aged 24 to 33 years) who were recruited based on previous experience as an apple sensory panelist [38,39]. Twenty different qualitative and quantitative descriptors were evaluated: flesh color (FC), presence of filaments (PF), firmness (F), sea smell (SS), peach smell (PS), exotic fruit smell (EFS), medicines smell (MS), cheese smell (CS), burnt oil smell (BOS), acid (A), sweet (S), bitter (B), juiciness (J), mealy (M), seafood flavor (SFF), peach flavor (PF), exotic fruit flavor (EFF), medicinal flavor (MF), cheese flavor (CF), and finally, burnt oil flavor (BF).…”

Physicochemical, Nutraceutical and Sensory Traits of Six Papaya (Carica papaya L.) Cultivars Grown in Greenhouse Conditions in the Mediterranean Climate

“…Fruits were tested to evaluate the organoleptic characteristics through semi-trained panel tests. The sensory profile was defined by a panel of nine judges with extensive experience in the sensory evaluation of several kinds of fruits [23][24][25]. The judges in a preliminary meeting, generated twenty-one attributes on the basis of frequency of citation (>60%): Peel Color (PC), Flesh Color (FC), Presence of Filaments (FIL), Consistency (CN), Sea Odor (SO), Peach Odor (PO), Exotic Odor (EXO), Medicinal Odor (MO), Cheese Flavor (CF), Burnt Oil Flavor (BO), Acid (AC), Sweet (SW), Bitter (BT), Juiciness (JUI), Floweriness (FL), Seafood Flavor (SFL), Peach Flavor (PF), Taste of Exotic Fruits (EXF), Medicine Flavor (MF), Taste of Cheese (CHF), Aroma of Burnt Oil (BF).…”

Chemical–Physical, Sensory Analyses and Consumers’ Quality Perception of Local vs. Imported Loquat Fruits: A Sustainable Development Perspective

“…Several studies, in fact, have denoted that the introduction of allochthonous varieties could alter the existent ecosystems and biodiversity or not adapt to it, forcing farmers to increase agricultural inputs to optimize the yields [12]. Nevertheless, landraces, even if they are well adapted to local conditions, are considered obsolete [13]. In fact, demands of large-scale retail distribution increasingly exclude local varieties and ecotypes and replace them with modern cultivars, leading to a dramatic loss of genetic agrobiodiversity.…”

“…In Italy, according to latest available data [27], loquat is cultivated almost totally in the northern coast of Sicily, especially in Palermo Province, where an area of 400 hectares and a harvested production of 4843 tons represent, respectively, 72.8% and 81.8% of Italian loquat production. We have focused our attention on Sicily since it represents a biodiversity hotspot for loquat because of its numerous local ecotypes [13]. They were originated from seed propagation, plant visual selection, and then by using agamic propagation [28].…”

“…In particular, Farina et al [13] have conducted several studies on locally grown autochthonous loquat by combining instrumental and sensory analyses of nutraceutical values and differences with the nonautochthonous cultivar. However, these ecotypes are threatened by a few nonautochthonous varieties, mainly Spanish ones, that are increasingly widespread on the Italian market, leading to problems of competitiveness in Italian loquat farms, which are also characterized by obsolete orchards and a lack of commercial organization [31].…”