Sensory acceptance and qualitative analysis of fruits in papaya hybrids

Abstract

Over the last three years, Brazil has been ranked among the three largest producers of papaya. This study aimed to evaluate the acceptance and commercial standard of papaya fruits according to their sensory traits and provide information about the organoleptic and qualitative aspects of the fruit. Ten papaya genotypes grown in Linhares-ES were investigated, arranged in a randomized block design with four replications. Ten fruits from each genotype were randomly collected from each replication, which totaled 40 fruits per genotype. The fruit harvest was performed at stage 1 of maturation. The following genotypes were assessed: hybrids UC13, UC14, UC15 and UC16, from the 'Solo' group; hybrids UC03, UC10 and UC12, from the 'Formosa' group; and 'Golden', 'Calimosa' and 'Tainung 01', which were used as controls. The sensory evaluation of the genotypes was carried out in full balanced design by 50 evaluators. When submitted to sensory analysis, the hybrids showed high performance compared to the controls of each group. Traits such as aroma, flavor and overall impression were crucial in the selection carried out by the appraisers of the hybrids assessed. The hybrids UC10, UC12, UC14 and UC16 were the most accepted and preferred, respectively, in purchase intention. An Acad Bras Cienc (2018) 90 (4) 3694 LUCAS N. DA LUZ et al. SENSORY ACCEPTANCE IN PAPAYA FRUITS 3695

Quality of Different Papaya Cultivars Grown in the Greenhouse throughout the Year in Subtropical Regions

“…Thus, it is thought that Sel-42 harvested in the autumn season in this study (SS value of 11.71%) may be preferred by the consumers (see Table 1). However, it may be also possible that the Tainung harvested in the autumn can also be sensorially accepted in terms of ripening index due to its relatively low acidity (0.094 ± 0.006) and soluble solids close to the minimum acceptable level (9.87 ± 0.35), values similar to literature findings [38] for fully ripe Tainung (10.70% for SS, 0.085 g ml -1 for TA, SS/TA: 141.27). Generally, there is a negative correlation between sugar content and fruit firmness during the ripening period [39].…”

Relation between physicochemical characteristics and sensory profiles of cooked pumpkin varieties

“…In the process of selecting a particular variety of fruit or vegetable, consideration is given to characteristics such as taste and appearance, which may be considered as decisive characteristics in the choice of product. Studies on consumers' sensory perception of fresh fruits or vegetables have shown that sensory and nutritional quality parameters are critical to the perception of consumer satisfaction in selecting new varieties (Leighton et al, 2010, Luz et al, 2018.…”

Recurrent selection in papaya: An effective strategy for the continuous development of new cultivars

“…The Sekati genitor produces large fruits, with excellent flesh firmness and moderate soluble solid content, while the JS-12 genitor differs from the Sekati for the last two traits, with moderate flesh firmness and high soluble solid content (Cardoso et al 2014. These five genotypes are genitors of commercial hybrids, registered at the Ministry of Agriculture, Livestock and Supply -MAPA (Luz et al 2015, Luz et al 2018a, Luz et al 2018b, Pereira et al 2019a, Pereira et al 2019b.…”