Sensory interpretation of instrumental measurements 1: texture of apple fruit

Harker, F. Roger; Maindonald, John; Murray, Shona H.; Gunson, A.; Hallett, Ian C.; Walker, Shane

doi:10.1016/s0925-5214(01)00158-2

Cited by 249 publications

(211 citation statements)

References 17 publications

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“…Pesquisas indicam que maçãs com firmeza da polpa inferior a 53 N são consideradas farináceas, com suculência e crocância muito baixas, e normalmente rejeitadas pelos consumidores (HARKER et al, 2002 (WASHINGTON, 1999). Essa norma tem sido informalmente usada como referência para estimar o ponto crítico de venda nos principais parques de armazenagem e de empacotamento de maçãs no Brasil. Maçãs 'Daiane' de ambos os pomares, analisadas no dia seguinte à colheita, apresentaram firmeza da polpa superior a 53 N, independentemente da data de colheita (Figura 2), indicando que poderiam ser colhidas até 149 DAPF, se destinadas ao comércio imediatamente após a colheita.…”

Section: Resultsunclassified

Estádio de maturação para o período ideal de colheita de maçãs 'Daiane' destinadas à armazenagem

et al. 2013

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Este trabalho foi realizado com o objetivo de identificar índices de maturação para o ponto ideal de colheita, de maçãs 'Daiane', destinadas a longos períodos de armazenamento. Maçãs foram colhidas semanalmente, em dois pomares comerciais, no período de 113 a 149 dias após a plena floração (DAPF), e armazenadas por 180 ou 240 dias a 0,7ºC, em atmosfera controlada. Medidas do estádio de maturação e da qualidade das maçãs foram realizadas um dia após a colheita e após a armazenagem. Atributos da aparência (cor vermelha) e sabor (relação açúcar/acidez) indicaram que a qualidade de maçãs 'Daiane', na colheita, é máxima quando colhidas 149 DAPF. No entanto, medidas da firmeza da polpa e da qualidade sensorial, realizadas após a armazenagem, indicaram que o período ideal de colheita de maçãs 'Daiane', destinadas a longos períodos de armazenagem, não deve estender-se além dos 136 DAPF. Maçãs 'Daiane' devem ser colhidas a partir de 121 DAPF para que mais da metade dos frutos tenham mais de 75% da superfície avermelhada. Desta maneira, o período ideal de colheita de maçãs 'Daiane', destinadas a longos períodos de armazenagem, ocorreu entre 121 e 136 DAPF no pomar 1, e entre 129 e 136 DAPF no pomar 2. No período ideal de colheita (121 a 136 DAPF), maçãs 'Daiane' apresentaram, um dia após a colheita, firmeza de 67 a 74 N, SS de 11,5 a 13 %, AT de 0,26% a 0,34%, índice de amido de 4,6 a 7,9 e índice de cor de fundo da epiderme de 2,6 a 4,0.

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Section: Resultsunclassified

Estádio de maturação para o período ideal de colheita de maçãs 'Daiane' destinadas à armazenagem

et al. 2013

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“…Firmness is a major factor in consumer preferences [20]. After storage, 1-MCP-treated fruits picked on 23rd September, 23th September and 7th October remained firmer than untreated fruits at day 1 (table II).…”

Section: Fruit Qualitymentioning

confidence: 97%

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Magazin¹,

Gvozdenovic²,

Keserović³

et al. 2010

Fruits

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-Introduction. Superficial scald is one of the most economically serious postharvest disorders of apples. The optimal harvest window and 1-MCP treatment significantly diminish the risk of storage scald and retain quality of apples stored in a normal atmosphere. Materials and methods. Fruits from three different harvest dates (23rd and 30th September, and 7th October 2008) were treated with 1-MCP (SmartFresh TM ) immediately after harvest, and stored in a normal atmosphere (1 ± 0.5)°C for 180 days followed by a shelf-life period of 7 days at (21 ± 1)°C. Assessments of superficial scald severity, firmness, total soluble solids and titratable acidity were recorded at days 1 and 7 after storage. Organoleptic quality assessments were made after the shelf-life period. Results. 1-MCP treatment was able to control superficial scald before and after shelf life in fruits from the last two harvest times. The highest scald values during shelf life were observed in untreated and 1-MCP-treated fruits from the earliest harvest (3.6 and 2.3, respectively). 1-MCP and early harvest time were determined to have a positive effect on retention of firmness and titratable acidity during storage. Total soluble solids was not affected by 1-MCP treatment. Combination of 1-MCP treatment and mid-or late harvest time gave the best evaluation scores for organoleptic quality. Conclusion. Our results show that 1-MCP treatments of late-harvested "Granny Smith" apples could offer satisfactory results for long-term air storage considering both the absence of superficial scald and retention of fruit quality. (SmartFresh TM ) immédiatement après récolte, stockés en atmosphère normale à (1 ± 0,5)°C pendant 180 jours puis laissés pendant 7 jours à (21 ± 1)°C. Des évaluations de la gravité de l'échaudure superficielle, de la fermeté des fruits, de leur teneur totale en solides solubles et de leur acidité titrable ont été effectuées aux jours 1 et 7 après stockage. Des évaluations de leur qualité organoleptique ont été faites en fin de période de conservation. Résultats. Le traitement au 1-MCP a permis de contrôler l'échaudure superficielle avant et après la période de 7 jours à (21 ± 1)°C pour les fruits récoltés aux deux dernières dates. Pendant cette période, l'échaudure a été la plus marquée pour les fruits de la première récolte, qu'ils aient été ou non traités au 1-MCP (scores de 3,6 et 2,3, respectivement). L'application de 1-MCP et une récolte précoce ont eu un effet positif sur le maintien de la fermeté et de la teneur en acidité titrable pendant le stockage. La teneur totale en solides solubles n'a pas été affectée par le traitement au 1-MCP. La combinaison d'un traitement au 1-MCP et d'une récolte à mi-ou en fin de saison ont donné les meilleurs scores d'évaluation de la qualité organoleptique des pommes stockées. Conclusion. Nos résultats montrent que les traitements au 1-MCP appliqués aux dernières dates de récolte pourraient donner des résultats satisfaisants pour le stockage à l'air, à long terme, des pommes "Granny Smith" du f...

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“…The sensory test was performed over 3 consecutive days to prevent the panellists from becoming overly fatigued. Each session lasted 1 h (HARKER et al, 2002). Each panellist was presented with 4 apple slabs with different coating degrees in each single session.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of coating concentration and combined osmotic and hot-air dehydration on some physico-chemical, textural and sensory properties of apple slabs

2016

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In a 120 min osmotic dehydration procedure followed by an air drying process, the effect of carboxy-methyl cellulose (CMC) on some qualitative characteristics of apple slabs including browning index (BI) and rehydration capacity were studied. Moreover, the relation between textural and sensory properties, such as hardness, cohesiveness, springiness, adhesiveness and chewiness, was investigated. Samples containing higher coating concentrations (1-1.5%) showed higher rehydration capacity and lower browning index compared to those with lower coating concentrations (0.25-0.5%). Weibull distribution model was used to investigate the effect of coating concentration on drying kinetics. The results of sensory tests showed that the overall acceptance of samples is increased with decreasing coating concentration, and an appropriate correlation was found between sensory properties and textural parameters.Keywords: coating, osmotic dehydration, air drying, texture profi le analysis, sensory characteristicsOsmotic dehydration is based on the fact that the immersion of a product in a hypertonic solution with low water activity and high osmotic pressure leads to the replacement of the inner product water with the surrounding solute (JALAEE et al., 2011). During osmotic dehydration three fl ows occur, from which two are of more signifi cance. The fi rst one is the moisture fl ow from sample to osmotic solution and the second one is the fl ow of solute into sample, which occurs in the opposite direction. The third type of fl ow, however, is the fl ow of components, such as vitamins, saccharides, minerals, and fl avour agents, into the solution (KHIN et al., 2005). In this study, four different concentrations of carboxy-methyl cellulose (CMC) including 0.25%, 0.5%, 1%, and 1.5% were used as coating material. The effect of CMC concentration on different physico-chemical properties of apple slab, including browning index (BI), rehydration capacity (RC), as well as some textural and sensory properties, were investigated. Furthermore, kinetic of colour change during air drying was taken into account as a function of CMC concentration.

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Sensory interpretation of instrumental measurements 1: texture of apple fruit

Cited by 249 publications

References 17 publications

Estádio de maturação para o período ideal de colheita de maçãs 'Daiane' destinadas à armazenagem

Estádio de maturação para o período ideal de colheita de maçãs 'Daiane' destinadas à armazenagem

Fruit quality of Granny Smith apples picked at different harvest times and treated with 1-MCP

Effect of coating concentration and combined osmotic and hot-air dehydration on some physico-chemical, textural and sensory properties of apple slabs

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