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Título:
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The impact of maturity, storage temperature an storage duration on sensory quality and consumer satisfaction of 'Big Top®' nectarines
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Autor/a:
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Echeverría Cortada, Gemma; Cantín, Celia M.; Ortiz Catalán, Abel; López Fructuoso, Mª Luisa; Lara Ayala, Isabel; Graell i Sarle, Jordi
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Notas:
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This research focuses on the effect of maturity estage and storage conditions on quality and
consumer satisfaction of ‘BigTop®’ nectarines. Atharvesttime, fruit were graded in three categories according to the IAD index
(indexof absorbance difference=A670−A720)
based on Vis spectroscopy.
Physicochemicalparameters(soluble solids
concentration, titratable acidity
and flesh firmness) were measured for the three maturity categories at harvest time and after up to 49 days of storage at 20, 10, 4 or
−1C. Consumer satisfaction and sensory
attributes were also measured on
fruit from all three categories at
harvest time, as well as on fruit from
the intermediate maturity class after storage at the
different tested temperatures for up to 49 days. At
harvest time, consumer’s satisfaction increased
significantly with maturity stage at harvest, mainly
due to an upper sweetness and flavour perception and higher SSC value detected in the
most mature class.
For short storage periods, ‘Big Top ®’nectarines
kept at 20◦C received the highest scores for peach flavour intensity and overall acceptance.
For longer storage periods, no significant
differences among temperatures were
observed on sensory quality or
consumer satisfaction, except for fruit stored for
the longest period (7 weeks), for which higher
consumer acceptance was found for fruit stored
at −1 ◦C than at 4◦C.Results also suggested
that higher acceptance scores were associated
mainly to more intense perception of flavour. |
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Materia(s):
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-Frigoconservación
-Nectarina
-Análisis sensorial
-qualitat de la fruita
-Avaluació sensorial dels aliments
-Qualitat dels aliments
-Frigorífics
-Fruita
-Conservació d'aliments
-Sensory evaluation of food
-Food quality
-Food storage
-Fruit
-Food preservation |
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Derechos:
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(c) Elsevier, 2015
info:eu-repo/semantics/restrictedAccess |
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Tipo de documento:
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Artículo
Artículo - Versión publicada |
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Editor:
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Elsevier
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Compartir:
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