Fruit Quality Traits of Two Apricot Cultivars

Farina, Vittorio; Volpe, Giorgio; Mazzaglia, Agata; Lanza, C. M.

doi:10.17660/actahortic.2010.862.94

Cited by 11 publications

(7 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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).…”

Section: Sensory Profilementioning

confidence: 99%

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

et al. 2020

View full text Add to dashboard Cite

Six papaya (Carica papaya L.) cultivars, grown in a Mediterranean climate under greenhouse conditions, were screened for physicochemical properties, antioxidant capacity, nutritional and sensory characteristics. The fruits, harvested with more than 50% of yellow surface (between 60% and 77%) were tested for carotenoids content, phenolic content, reducing activity (ABTS) and cellular antioxidant activity (CAA50). The physicochemical traits were measured in terms of the titratable acidity and soluble content whereas proximal composition along with moisture, fats, total sugar, ash, vitamin A, C and E content. Moreover, the sensory profile was analyzed by a semi-trained panel. Although the six analyzed cultivars reached qualitative characteristics to satisfy market needs, significant differences among them were found in a genotype-dependent manner. In particular, Cartagena and Maradol cultivars evidenced the highest values of minerals and vitamins, carotenoids, polyphenols, ABTS and CAA50 and reached the best commercial requisites (size, total soluble solids content/titratable acidity ratio). As for sensory analysis, we observed significate differences only for sweetness, juiciness, odor and flavor of peach and exotic fruits whereas descriptors related to unpleasant defects or sensations always have very low scores in all the observed cultivars. These results highlight the possibility of obtaining quality papaya fruits in a Mediterranean climate using greenhouse growing.

show abstract

Section: Sensory Profilementioning

confidence: 99%

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

et al. 2020

View full text Add to dashboard Cite

show abstract

“…For the sensory characterization of mango fruits, a subsample of 10 fruits per cultivar was submitted to the sensory profile analysis according to the UNI 10957 [45] by a trained panel consisting of ten judges (five female and five male, 22-35 years old) qualified in different kinds of fruit evaluation [46][47][48][49][50]. The judges, in preliminary sessions, using both commercial and experimental mango samples, generated 20 sensory descriptors: two for appearance (flesh colour-FC; presence of filaments-FL), one for rheological (consistency to cut-C), six for odour (sea odour-SO; peach odour-PO; exotic fruit odour-EO; medicinal odour-MO; cheese odour-CO; burned oil odour-BO), two for touch in mouth (juicy-J; mellow-M), three for tastes (acid-A; sweet-SWE; bitter-B) and six for flavour (sea flavour-SF; peach flavour-PF; exotic fruits flavour-EF; medicinal flavour-MF; cheese flavour-CF; burned oil flavour-BF) [30,51].…”

Section: Sensory Analysesmentioning

confidence: 99%

Tree-Ripe Mango Fruit: Physicochemical Characterization, Antioxidant Properties and Sensory Profile of Six Mediterranean-Grown Cultivars

et al. 2020

View full text Add to dashboard Cite

Some of the key components that contribute to the acceptance of high-quality fresh mangoes by consumers are its flavour, odour, texture and chemical constituents that depend mainly on level of maturity. In the European market, the demand for tree-ripened fruit has increased in recent decades. Nevertheless, the qualitative response and the marketable characteristics of tree-ripened mango fruit grown in the Mediterranean area are not yet studied. Tree-ripened fruits of cv Keitt, Glenn, Osteen, Maya, Kensington Pride and Tommy Atkins were submitted to analytical (fruit weight, transversal diameter, longitudinal diameter, flesh firmness, total soluble solid content, titratable acidity, seed weight, peel weight, percentage of flesh and fibre, ash content, fat content, carbohydrate content, riboflavin, niacin, thiamin, K, Na, Ca, Mg, Fe, Cu, Mn and Zn contents, ascorbic acid and vitamin A) and sensory evaluations. Significant differences were observed for sensory and physicochemical characteristics in a cultivar-dependent manner. The mango Keitt, in addition to its interesting physicochemical traits, content of protein and vitamin, has a higher sensory appeal. Glenn fruit showed more suitable weight, flesh firmness, soluble solids, vitamin content, total antioxidant activity and total polyphenolics content; Maya had the lowest titratable acidity and the highest soluble solid content, whereas Tommy Atkins revealed preferable ground colour, total antioxidant activity, and vitamin B2 and vitamin C contents. Tree-ripened fruits grown in the Mediterranean climate show interesting peculiarities in regard to fresh market requirements. The analytical-sensory approach established a qualitative characterization of the six observed cultivars.

show abstract

“…For the sensory characterization, a subsample of 5 fruits per tree per cultivar was submitted to the sensory profile analysis immediately after picking according to the UNI 10957 (UNI 10957, 2003) by a trained panel consisting of ten judges (5 females and 5 males, 22-35 years old). All panelists were trained and developed a wide expertise in sensory evaluation of fruits (Farina et al, 2010(Farina et al, , 2015(Farina et al, , 2016Liguori et al, 2014). The judges, in preliminary sessions, using both commercial and experimental litchi samples, generated 15 sensory descriptors: flesh colour (FC); consistency (C), fruity odour (FO), exotic fruits odour (EXO), off-odour (OFO), sweet (S), acid (A), juicy (J), astringent (AS), pungent (PU), fruits flavour (FRF), exotic fruits flavor (EXF), flavour alcohol (ALF), offflavour (OFF) and overall evaluation (OVE).…”

Section: Sensory Analysismentioning

confidence: 99%

Fruit production and quality evaluation of four litchi cultivars (Litchi chinensis Sonn.) grown in Mediterranean climate

Farina

Gianguzzi

D'Asaro

et al. 2017

Fruits

View full text Add to dashboard Cite

Introduction -The agronomic and qualitative responses of the litchi fruit (Litchi chinensis Sonn.) grown in Mediterranean climate are not yet studied. In this study, yield components, physico-chemical and sensory traits of four commercial litchi cultivars were recorded over two productive seasons. Materials and methods -Fruits of the cvs Tai So, Wai Chee, Brewster and Kwai Mai were collected at commercial maturity stage and subjected to productive (yield, efficiency, number of fruits, crop load), analytical (fruit weight, transversal diameter, longitudinal diameter, moisture, total soluble solid content (TSS), titratable acidity (TA), TSS/TA ratio, seed weight, peel weight, percentage of flesh and fiber, ash, fat, protein contents, K, Na, Ca, Mg, P, Fe, Cu, Mn and Zn contents, vitamin B 1 , B 2 , B 3 and C contents), and sensory evaluations. Results and discussion -Even if the climatic conditions prevailing in Sicily differ from those of most litchigrowing regions, the four observed cultivars generally showed yields and fruit qualitative characteristics in line with the affirmed cultivar harvested in many tropical areas. 'Tai So' in addition to its reasonable yielding, physicochemical traits, contents of protein and vitamin, had the highest sensory appeal. 'Kwai Mai' showed interesting percentage of flesh, TSS/TA and flesh mineral composition. 'Brewster' and 'Wai Chee' revealed interesting ground colour, vit. B 2 and vit. C contents. On the other hand, 'Brewster' and 'Tai So' presented alternate bearing causing to lose a market year. Conclusion -These results suggest the possibility to produce litchi in Mediterranean climate with promising yields and an elevated standard of fruit quality. Keywords Italy, litchi (Litchi chinensis), physico-chemical properties, fruit quality, micronutrient composition, yield component Résumé Production et évaluation qualitative des fruits de quatre cultivars de litchi (Litchi chinensis Sonn.) cultivés sous climat méditerranéen subtropical.

show abstract

Fruit Quality Traits of Two Apricot Cultivars

Cited by 11 publications

References 0 publications

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

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

Tree-Ripe Mango Fruit: Physicochemical Characterization, Antioxidant Properties and Sensory Profile of Six Mediterranean-Grown Cultivars

Fruit production and quality evaluation of four litchi cultivars (Litchi chinensis Sonn.) grown in Mediterranean climate

Contact Info

Product

Resources

About