Threshold Values of Soluble Solids in Fruit Determined for the Fresh Fruit Market

Vangdal, E.

doi:10.1080/00015128009435292

Cited by 17 publications

(13 citation statements)

References 1 publication

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“…Providing pears at the correct maturity (firmness) should increase consumer satisfaction with the product. The optimum SSC reported here is higher than the 11.3% reported by Vangdal (1980) as being a threshold value. The sweet/sour balance, which is the SSC : TA, provides a very useful tool in assessing fruit quality.…”

Section: Resultscontrasting

confidence: 72%

Ideal Pear Sensory Attributes and Fruit Characteristics

Kappel¹,

Fisher-Fleming²,

Hogue³

1995

HortSci

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The relationship between the objective assessment of sensory attributes or fruit characteristics of pear (Pyrus communis L.) fruit and the corresponding consumer or sensory panel rating was studied. Optimum fruit diameter was between 6 and 7.5 cm. Some fruit were judged to be too large. Fruit with a bright yellow skin were rated ideal, whereas green or red skin was rated less favorably. A pyriform shape with a length: diameter ratio range of 1.44 to 1.48 was optimum. Round fruit or very elongated fruit were considered undesirable. Perceived firmness increased linearly as the measured firmness increased, with the optimum firmness at 27 to 30 N (using an 11.1-mm penetrometer tip). Perceived juiciness was negatively, linearly related to measured firmness. Ideal firmness for an ideal juiciness rating was 18 to 22 N. Acceptable soluble solids concentrations (SSC) varied with the study year, but ranged between 13.6% and 17.2%. The sweet/sour balance (ratio of SSC: titratable acidity) was a useful indicator of fruit quality.

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Section: Resultscontrasting

confidence: 72%

Ideal Pear Sensory Attributes and Fruit Characteristics

Kappel¹,

Fisher-Fleming²,

Hogue³

1995

HortSci

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“…by causing skin blackening. 10 Commonly used fruit quality parameters such as firmness, 11 starch or sugar content 12 are not well suited for automated supervision, because they require unpacking or destructive sampling. Also, fruit color is often only weakly correlated to fruit ripeness.…”

Section: Introductionmentioning

confidence: 99%

All-in-one: a versatile gas sensor based on fiber enhanced Raman spectroscopy for monitoring postharvest fruit conservation and ripening

Jochum

Rahal

Suckert

et al. 2016

Analyst

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In today's fruit conservation rooms the ripening of harvested fruit is delayed by precise management of the interior oxygen (O2) and carbon dioxide (CO2) levels. Ethylene (C2H4), a natural plant hormone, is commonly used to trigger fruit ripening shortly before entering the market. Monitoring of these critical process gases, also of the increasingly favored cooling agent ammonia (NH3), is a crucial task in modern postharvest fruit management. The goal of this work was to develop and characterize a gas sensor setup based on fiber enhanced Raman spectroscopy for fast (time resolution of a few minutes) and non-destructive process gas monitoring throughout the complete postharvest production chain encompassing storage and transport in fruit conservation chambers as well as commercial fruit ripening in industrial ripening rooms. Exploiting a micro-structured hollow-core photonic crystal fiber for analyte gas confinement and sensitivity enhancement, the sensor features simultaneous quantification of O2, CO2, NH3 and C2H4 without cross-sensitivity in just one single measurement. Laboratory measurements of typical fruit conservation gas mixtures showed that the sensor is capable of quantifying O2 and CO2 concentration levels with accuracy of 3% or less with respect to reference concentrations. The sensor detected ammonia concentrations, relevant for chemical alarm purposes. Due to the high spectral resolution of the gas sensor, ethylene could be quantified simultaneously with O2 and CO2 in a multi-component mixture. These results indicate that fiber enhanced Raman sensors have a potential to become universally usable on-site gas sensors for controlled atmosphere applications in postharvest fruit management.

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“…In a study of consumers' acceptance, Vangdal (1980) found that plums with less than 12.5% soluble solids were not acceptable for most of the consumers. The soluble solids content of Reeves was below this limit.…”

Section: Fruit Qualitymentioning

confidence: 99%

Fruit quality changes during marketing of new plum cultivars (Prunus domestica L.)

Vangdal¹,

Flatland²,

Nordbø³

2007

Hort. Sci. (Prague)

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91Norwegian plum production is aimed at the fresh fruit market. Though plums can be stored commercially in CA-storage (Streif 1989) and ultra low oxygen (ULO) storage (Golias 2007), this is not common practice in Norway. However, during short time storage and transportation the plums are kept at low temperatures (2-4°C).Major commercial plum cultivars grown in Norway include Edda, Opal, Mallard and Victoria (Vangdal 2000). The early ripening cultivar Opal is dominant, and there is space in the market for large fruited late ripening cultivars. Victoria is popular among the consumers; however, these plums are highly susceptible to gumosis, a physiological disorder of the fruit flesh. No solution to this problem has been found, and the growers are looking for new cultivars to replace Victoria in Norwegian plum orchards.The market wants plums of a reasonably good quality for at least three weeks after harvest. It is a well-known problem that the temperature and humidity is suboptimal during marketing with changing temperatures and rather dry air in the shops. The losses during marketing of plums in Norway has been estimated to be close to 20% (Vangdal 2003). In addition, the consumers wish the plums to keep fresh for several days after the purchase.The major factors limiting the shelf life of plums are softening (overripe), fungal decay, reduced flavour quality (too low acidity, no aroma) and less favourable appearance (lack of freshness, shriveling or bruising). New cultivars should have fruits that stay firm during marketing, are resistant to fungal diseases and have a fresh appearance; they should also have good flavour even after several weeks in the marketing chain. This paper presents results from a short-term storage of new plum cultivars simulating the time needed from harvest to consumption. The results show how these cultivars perform in the marketing chain, and which cultivars need special attention to avoid large losses during marketing. MATERIALS AND METHODS CultivarsThe following cultivars were tested: -Reine Claude Souffriau (Belmans 1986) ripens approximately 7 days after Opal. Rounded, dark blue, medium sized fruits with a good appearance. The fruit quality is good. -Avalon (Jones 1989) is a medium to late ripening cultivar; approximately 7 days earlier than Victoria. The plums have excellent taste, however, the fruit skin is thin, and bruising may be a problem during marketing. Fruit quality changes during marketing of new plum cultivars (Prunus domestica L.) E. Vangdal, S. Flatland, R. NordbøBioforsk Vest Ullensvang, Lofthus, Norway ABSTRACT: Registrations of crop, fruit size and fruit flavour in the plum cultivar testing programmes in Norway indicated that Souffriau, Avalon, Reeves, Excalibur and Jubileum could be valuable cultivars in commercial plum production in Norway. Norwegian plums are aimed at the fresh fruit market; hence, shelf life of new cultivars is very important. In short-term storage experiments the cultivars were compared to the standard cultivar Victoria. No significant changes...

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Threshold Values of Soluble Solids in Fruit Determined for the Fresh Fruit Market

Cited by 17 publications

References 1 publication

Ideal Pear Sensory Attributes and Fruit Characteristics

Ideal Pear Sensory Attributes and Fruit Characteristics

All-in-one: a versatile gas sensor based on fiber enhanced Raman spectroscopy for monitoring postharvest fruit conservation and ripening

Fruit quality changes during marketing of new plum cultivars (Prunus domestica L.)

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