Physicochemical properties and sensory evaluation of early ripening peach and nectarine varieties

Popova, Aneta; Dessev, Tzvetelin; Mihaylova, Dasha; Petkova, Nadezhda

doi:10.5513/jcea01/22.1.3024

Cited by 7 publications

(3 citation statements)

References 20 publications

(24 reference statements)

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“…The energy value found in this study was approximately 4 kcal/kg which is slightly a little higher than the values reported by Grigelmo-Miguel et al ( 56 ) (3.5–3.7 kcal/g); differences could be associated with the high sugar content explained by the °Brix values and total sugar content of 13.84 °Brix and 60%, respectively. These results were higher than the values reported for early ripening of peach and varieties of nectarines such as “Filina,” “Ufo-4,” and “Gergana” from Eastern Europe ( 58 ) and peaches harvested in the north of China ( 59 , 60 ). On the other hand, the values found in this study were less than those reported by the study mentioned in the reference ( 55 ) for peaches from northern Spain, showing that there are many factors affecting their physicochemical parameters, such as the stage of maturity at picking, storage conditions, origin, or the physiological effects caused by seasonal conditions in the northern hemisphere, which are absent in Colombia.…”

Section: Resultscontrasting

confidence: 69%

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Largo-Avila,

Rico-Rodríguez,

Peñaloza-Figueroa

et al. 2024

Front. Nutr.

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Currently, approximately 34% of fruit is lost and wasted in emerging economies due to inefficient post-harvest processes, technological shortcomings, lesser valorization of surpluses, and byproducts. Peach (Prunus persica L.) is a fruit with a good yearly growth rate but higher postharvest losses in Colombia. One way to take advantage of this type of product is through the application of drying processes that increase its shelf life and its inclusion in the food chain. Refractance Window Drying (RWD) is a fourth generation drying technique implemented by the food industry in the last few decades and has been applied to several dehydrated food products. This study compared the effects of different drying methods on the physical and sensory properties of peaches surplus. Treatments consisted of (i) peaches were sliced (1, 2, and 3 mm thickness) and dried using RWD at 86°C, (ii) peach pulp mixed with maltodextrin (MD) (0.12–0.33 kg of MD/kg of sample) and RWD (RWD-MD), and (iii) conventional oven drying (OD) at 60°C (3 mm thick) dried for 24 h. The study found that the drying method significantly (p < 0.05) affected the texture, color, and general taste of peaches. The results showed that processing treatments combined with different drying conditions affected the physical properties of the peach. RWD in slices reduced water content to 0.05 kg H2O/kg in 40 min, showing fewer effects on color attributes. A surface response analysis on RWD showed good correlations for water activity (R2 = 0.8652–0.9894) and moisture content (R2 = 0.7048–0.9826). A higher diffusion coefficient (1.63 × 10−6 m2 s−1) was observed for RWD in slices with 3 × 10−3 m of thickness; however, for RWD-MD, differences in diffusion coefficients were present for the lowest MD addition (0.12 kg/kg), vitamin C was not detected on the dried slices, and higher concentration of β-carotene (175.88 μg/100 g) was found on the thinner slices. Principal component analysis showed that RWD in the slices was the most suitable drying process, followed by OD. Sensory analysis showed good acceptability for RWD slices after 30 days of storage.

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Section: Resultscontrasting

confidence: 69%

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Largo-Avila,

Rico-Rodríguez,

Peñaloza-Figueroa

et al. 2024

Front. Nutr.

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“…Thirty peaches/nectarines of each variety were divided into three groups and were positioned in three orientations and photographed with a Nikon D5600 digital SLR camera as described by Popova et al (2021). The obtained coloured .tiff images were processed and analysed with ImageJ software to determine the length, width, and thickness of the selected peach/stone (Figure 1).…”

Section: Fruit and Stone Biometrymentioning

confidence: 99%

Meteorological data, biometry and sensory evaluation of late season peach and nectarine varieties

Mihaylova¹,

Popova²,

Dessev³

et al. 2022

Food Res.

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Peaches are some of the most preferred fruit worldwide. With the vast palette of varieties, they provide an excellent healthy dietary choice. Unfortunately, the peach tree is very dependent on the weather variations during its vegetation in the early spring period. Thus, it is important to link the simple meteorological data to the physical properties of the fruit (width, length, and thickness). Consumers are most likely drawn by-products that have outstanding physical properties. The present study provided information about the sensory attributes of three late-season peach varieties evaluated in five categories with a total of twenty-five attributes. The fruit attributes were evaluated by a 15-point ascending scale. The object of analysis were the “Flat Queen”, “Evmolpiya”, and “Morsiani 90” varieties. The panellists detected differences between varieties in each of the categories (aroma, texture, taste, internal and external appearance), and a relationship to the physical properties was made. The results emphasized the new data in terms of late-ripening peach variety properties.

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“…The highest values for brightness can be found in the RFF formulation, whereas "b" (≥19.48) color parameters hint for a yellow shade. The L values of formulations CFF and RFF are highly influenced by the peach flesh color (65.13 ± 6.33) [44]. The "h" value ranging from 74.54 ± 0.89 (RLF) to 81.50 ± 1.44 (RFF) also indicates a predominating yellow color of the formulations.…”

Section: Cielab Color Spectra Of the Nectarine-enriched Puddingsmentioning

confidence: 99%

The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch

Mihaylova

Popova

Goranova

et al. 2021

Foods

Self Cite

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It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety “Gergana”, used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.

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Physicochemical properties and sensory evaluation of early ripening peach and nectarine varieties

Cited by 7 publications

References 20 publications

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Meteorological data, biometry and sensory evaluation of late season peach and nectarine varieties

The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch

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