141 MULTIVARIATE STATISTICAL ANALYSIS: AN APPROACH TO ASSESS `GALA' APPLE QUALITY.

`Gala' apples were harvested at weekly intervals for 6 weeks, refrigerated at 0C, and evaluated by a consumer panel monthly over a 6 month period for overall liking, firmness, sweetness, tartness and flavor intensities. Firmness, titratable acidity and soluble solids concentration were also measured. Initial analysis of sensory data revealed multicollinearity for overall liking, sweetness, and flavor. The five descriptors explained 75 % of the dataset variation in the first two factors. An orthogonal rotation separated overall liking, flavor and sweetness, and firmness and tartness into two independent factors. The distribution of mean scores along these independent factors showed that panelists could perceive changes due to ripening and maturation. The multivariate factor analysis was better than univariate ANOVA at illustrating how apple maturity stages were apparent to untrained panelists. Firmness was the only instrumental variable correlated to firmness ratings in the sensory tests. None of the analytical measurements could explain overall liking.

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Harvest Maturity and Storage Affect Quality of `Cripps Pink' (Pink Lady®) Apples

HortTechnology ◽

10.21273/horttech.12.3.388 ◽

2002 ◽

Vol 12 (3) ◽

pp. 388-391 ◽

Cited By ~ 12

Author(s):

S.R. Drake ◽

D.C. Elfving ◽

T.A. Eisele

Keyword(s):

Fruit Size ◽

Titratable Acidity ◽

Storage Conditions ◽

Soluble Solids ◽

Solids Concentration ◽

Peel Color ◽

Harvest Maturity ◽

Apple Quality

Quality of `Cripps Pink' apples (Malu × domestica) harvested at a starch index of 2 and 4 was evaluated over three crop seasons. Apple quality was evaluated after harvest and after regular atmosphere (RA) and controlled-atmosphere (CA) storage at 1% O2 and 1% CO2, 1% O2 and 3% CO2, and 1% O2 and 5% CO2 (1 year only) at 1 ºC (33 to 34 ºF). Over three seasons, commercially acceptable fruit quality was achieved on either harvest date following both long-term RA and CA storage. Fruit size was not different between apples harvested at a starch index of 2 or 4. Firmness and acids remained at acceptable levels [62 N (14 lb) and ≥0.50%, respectively] in `Cripps Pink' apples regardless of maturity, storage time or storage conditions. Delaying harvest after a starch index of 2 was achieved increased soluble solids concentration (SSC), SSC to TA (titratable acidity) ratio, peel color, malic acid and citric acid concentrations but decreased fructose content. `Cripps Pink' apples responded well to CA storage conditions of 1% O2 with 1% or 3% CO2, but displayed significant firmness loss and greatly increased internal breakdown at 1% O2 and 5% CO2 at 1 ºC.

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Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽

10.3390/foods10030612 ◽

2021 ◽

Vol 10 (3) ◽

pp. 612

Author(s):

Vânia Silva ◽

Sandra Pereira ◽

Alice Vilela ◽

Eunice Bacelar ◽

Francisco Guedes ◽

...

Keyword(s):

Sweet Cherry ◽

Prunus Avium ◽

Sugar Content ◽

Principal Component ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Sensory Profile ◽

Soluble Solids ◽

Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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Prestorage Heat Treatment as a Means of Improving Poststorage Quality of Apples

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.115.2.265 ◽

1990 ◽

Vol 115 (2) ◽

pp. 265-269 ◽

Cited By ~ 70

Author(s):

Joshua D. Klein ◽

Susan Lurie

Keyword(s):

Heat Treatment ◽

Ethylene Production ◽

Titratable Acidity ◽

Soluble Solids ◽

Optimum Temperature ◽

Major Benefit ◽

Solids Concentration ◽

And Storage ◽

Soluble Solids Concentration

The benefits conferred by a prestorage heat treatment on poststorage quality of apples (Malus domestics Borkh.) were measured on `Anna', a non-storing early cultivar, and `Granny Smith', a long-storing late cultivar. The major benefit was a decrease in rate of apple softening, both during OC storage and during simulated shelf life at 20C. Soluble solids concentration was not affected by heat treatment, but titratable acidity was reduced. Ethylene production after heat treatment and storage was similar to or higher than that of control apples, but respiration was lower. The optimum temperature and time combination for prestorage treatment of both cultivars was 4 days at 38C.

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Effect of rate and timing of indaziflam on ‘Sunbelt’ and muscadine grape

Weed Technology ◽

10.1017/wet.2018.117 ◽

2019 ◽

Vol 33 (2) ◽

pp. 380-385

Author(s):

Nicholas T. Basinger ◽

Katherine M. Jennings ◽

David W. Monks ◽

Wayne E. Mitchem

Keyword(s):

Weed Management ◽

Titratable Acidity ◽

Soluble Solids ◽

Single Application ◽

Cross Sectional ◽

Southern Us ◽

Solids Concentration ◽

Herbicide Treatments ◽

Muscadine Grape ◽

Soluble Solids Concentration

AbstractStudies were conducted at six locations across North Carolina to determine tolerance of ‘Sunbelt’ grape (bunch grape) and muscadine grape (‘Carlos’, ‘Triumph’, ‘Summit’) to indaziflam herbicide. Treatments included indaziflam (0, 50, 73 g ai ha–1) or flumioxazin (213 g ai ha–1) applied alone in April, and sequential applications of indaziflam (36, 50, 73 g ai ha–1) or flumioxazin (213 g ai ha–1) applied in April followed by the same rate applied in June. No crop injury was observed across locations. Muscadine yield was not affected by herbicide treatments. Yield of ‘Sunbelt’ grape increased with sequential applications of indaziflam at 73 g ha–1 when compared to a single application of indaziflam at 50 g ha–1 or flumioxazin at 213 g ha–1 in 2015. Sequential applications of flumioxazin at 213 g ha–1 reduced ‘Sunbelt’ yield compared to a single application of indaziflam at 73 g ha–1 in 2016. Trunk cross-sectional area was unaffected by herbicide treatments. Fruit quality (soluble solids concentration, titratable acidity, and pH) for muscadine and bunch grape was not affected by herbicide treatments. Indaziflam was safe to use at registered rates and could be integrated into weed management programs for southern US vineyards.

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Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.236-238.2769 ◽

2011 ◽

Vol 236-238 ◽

pp. 2769-2772 ◽

Cited By ~ 2

Author(s):

Xi Hong Li ◽

Cheng Jun Wang ◽

Ai Li Wang ◽

Yao Xiao ◽

Yao Tang ◽

...

Keyword(s):

Ascorbic Acid ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Modified Atmosphere ◽

Flesh Firmness ◽

Solids Concentration ◽

And Control ◽

Soluble Solids Concentration

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O2 and CO2 concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

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Influence of Irradiance and Period of Exposure on Fruit Set of French-American Hybrid Grapes

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.126.3.283 ◽

2001 ◽

Vol 126 (3) ◽

pp. 283-290 ◽

Cited By ~ 13

Author(s):

D.C. Ferree ◽

S.J. McArtney ◽

D.M. Scurlock

Keyword(s):

Fruit Set ◽

Saturation Index ◽

Titratable Acidity ◽

Dry Weight ◽

Soluble Solids ◽

Light Regimes ◽

Leaf Chlorophyll ◽

Solids Concentration ◽

Short Period ◽

Hue Angle

Vines of container grown `DeChaunac', `Vidal blanc', `Seyval blanc' and `Chambourcin' grapes were subjected to 5 days of 80% shade at prebloom, bloom or 2 and 4 weeks after bloom. Fruit set, cluster weight, berries per cluster and juice components [soluble solids concentration (SSC), pH and titratable acidity] of `DeChaunac' and `Vidal blanc' were not affected by a short period of intensive shade. `Chambourcin' was sensitive to a shade period near the time of bloom for most of the aforementioned factors, while `Seyval blanc' was intermediate in sensitivity. Shot (green, hard, and undersized) berries of `Chambourcin' and `Seyval blanc' were increased by a 5-day period of shade 2 or 4 weeks after bloom. In a second study, container-grown `Chambourcin' on 3309C (V. riparia × V. rupestris) with one or two clusters and `Vidal blanc' with one cluster were subjected to the following light regimes beginning at bloom for 5 weeks: supplemental light, ambient greenhouse light and 30%, 50% or 80% shade. Yield, fruit set, specific leaf weight (leaf dry weight/leaf area), saturation index, and total leaf chlorophyll increased linearly with increasing irradiance. `Chambourcin' juice pH, SSC, leaf chlorophyll a/b ratio, cluster color development and hue angle decreased as irradiance increased, likely related to crop reduction. Responses in `Vidal blanc' followed similar trends, but differences were not as great. Results demonstrate that light is an important determining factor in fruit set of French-American hybrid grapes and fruit set of some cultivars are sensitive to short periods of intense shade.

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STORAGE LIFE AND QUALITY OF BLACKBERRY FRUIT WHEN HELD AT TEMPERATURES GREATER THAN 1C

HortScience ◽

10.21273/hortsci.29.7.737f ◽

1994 ◽

Vol 29 (7) ◽

pp. 737f-737

Author(s):

P. Perkins-Veazie ◽

J.K. Collins ◽

J.R. Clark

Keyword(s):

Weight Loss ◽

Temperature Effects ◽

Storage Temperature ◽

Titratable Acidity ◽

Storage Life ◽

Soluble Solids ◽

Anthocyanin Content ◽

Solids Concentration ◽

Soluble Solids Concentration

The storage life of blackberry fruit is generally `2 to 3 days when stored at 1C. This study was done to determine the maximum storage life among erect blackberry cultivars, and to determine storage temperature effects on storage life. Shiny black fruit from `Navaho', `Arapaho', and `Shawnee' cultivars were stored at 2C, 5C, or 10C for 20, 14, and 7 days, respectively. At any temperature. only 10-20% of `Navaho' fruit had decay, while 30-50% of `Arapaho' and 40-70% of `Shawnee' fruit had decay. Weight loss was 3-5% depending on temperature and was not different among cultivars. Soluble solids concentration did not change during storage but titratable acidity decreased in all cultivars for fruit held at all temperatures. Anthocyanin content increased during storage in `Shawnee' and `Navaho' but not in `Arapaho' fruit. Results indicate that `Navaho' fruit have a longer shelflife than other blackberry cultivars.

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272 CONTROL OF BROWN ROT OF PEACHES AND APRICOTS WITH HOT WATER AND CONTROLLED-ATMOSPHERE STORAGE

HortScience ◽

10.21273/hortsci.29.5.469a ◽

1994 ◽

Vol 29 (5) ◽

pp. 469a-469

Author(s):

Salah E. Youssef ◽

Elizabeth J. Mitcham

Keyword(s):

Brown Rot ◽

Titratable Acidity ◽

Hot Water ◽

Soluble Solids ◽

Monilinia Fructicola ◽

Controlled Atmosphere ◽

Controlled Atmosphere Storage ◽

Atmosphere Storage ◽

Better Than

Peaches and apricots were obtained at harvest. One-half were inoculated with the brown rot organism (Monilinia fructicola) and incubated overnight before immersion in 52C water for 2.5 and 2 minutes, respectively. Fruit were placed in storage at SC in air, 2% O2 and 15% CO2, or 17% O2 and 15% CO2 for 5 or 15 days before ripening at 20C. For peach, controlled atmosphere (CA) had no influence on decay while hot water significantly reduced decay incidence and severity. For apricot, after 15 days cold storage, both hot water and controlled atmosphere storage reduced decay incidence and severity. CA with 2% O2 and 15% CO2 controlled decay better than 17% O2 and 15% CO2. Growth and sporulation of Monilinia fructicola in air and CA was also evaluated in vitro. The combination of heat and CA controlled decay better than either treatment alone. The hot water treatment resulted in minor surface injury on peaches while apricots were not injured. Fruit were evaluated after storage for firmness, soluble solids, and titratable acidity. Accumulation of ethanol and acetaldehyde as a result of CA storage was monitored.

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QUALITY EVALUATION OF CANTALOUPES FROM AHPID-INFESTED PLANTS

HortScience ◽

10.21273/hortsci.27.6.652b ◽

1992 ◽

Vol 27 (6) ◽

pp. 652b-652

Author(s):

P.M. Perkins-Veazie ◽

J.K. Collins ◽

N. Maness ◽

B. Cartwright

Keyword(s):

Fruit Quality ◽

Titratable Acidity ◽

Soluble Solids ◽

Growth And Yield ◽

Flesh Quality ◽

Solids Concentration ◽

Melon Aphid ◽

Soluble Solids Concentration ◽

Aphid Populations

High populations of melon aphid (aphis gossypii) reduce cantaloupe plant growth and yield; effects on subsequent fruit quality are unknown. The purpose of this study was to evaluate fruit quality from plants with high and low aphid populations. Up to 50% of melons from plants having high aphid populations were unmarketable due to surface sooty mold. Melons from plants with high or low aphid populations, but not cultivars, were similar in flesh quality. The internal color of `Perlita' and `Sweet Surprise' was a more yellow hue while that of `TAM Uvalde' was more orange. `Sweet Surprise' melons were lower in percent soluble solids concentration and titratable acidity, but were higher in mg fructose/ml juice compared to the other cultivars. A trained taste panel of 30 people evaluated melons from 2 cultivars showing little damage from melon aphid infestations and from 2 cultivars exhibiting high damage. All melons had similar taste qualities with acceptable sweetness, flavor, odor and texture. These results show that high aphid populations deleteriously affect cosmetic appearance, but not flesh quality, of melons.

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The Influence of Aminoethoxyvinylglycine and Ethephon on Objective and Sensory Quality of 'Delicious' Apples and Apple Juice at Harvest and after Storage

HortScience ◽

10.21273/hortsci.40.7.2102 ◽

2005 ◽

Vol 40 (7) ◽

pp. 2102-2108 ◽

Cited By ~ 4

Author(s):

S.R. Drake ◽

T.A. Eisele ◽

M.A. Drake ◽

D.C. Elfving ◽

S.L. Drake ◽

...

Keyword(s):

Apple Juice ◽

Titratable Acidity ◽

Soluble Solids ◽

Flesh Color ◽

Ethylene Concentration ◽

Long Term Storage ◽

Solids Concentration ◽

Peel Color ◽

Sensory Preference ◽

Atmosphere Storage

This study was conducted over three crop seasons using 'Delicious' (Scarletspur strain) apple trees on MM.111 rootstock. The bioregulators aminoethoxyvinylglycine (AVG) and ethephon (ETH) were applied alone or in combinations at various time intervals before harvest. Fruit response to bioregulators was evaluated at harvest and after storage. AVG applied 4 weeks before first harvest retarded starch loss at harvest, retained greater firmness, and reduced internal ethylene concentration and watercore of fruit at harvest and after both regular and controlled atmosphere storage. AVG did not influence peel color (hue values), but the flesh color of treated apples was more green. AVG in all instances tended to reduce the sensory scores for apples and apple juice. In contrast, ETH enhanced starch hydrolysis, flesh color development (green to more yellow), and soluble solids concentration while reducing titratable acidity levels. ETH had no influence on fruit firmness at harvest, but reduced firmness levels after storage in an inverse relationship to the concentration applied. Sensory values for whole apples were not influenced by ETH treatment, but ETH improved sensory preference for apple juice, particularly at early harvest. Applying AVG before ETH enhanced soluble solids and sensory scores for both fruit and juice. Treating with AVG followed by ETH at 150 mg·L–1 permitted the maintenance of satisfactory firmness values (>53.4 N) after long-term storage along with better quality and sensory perceptions. Using specific combinations of both AVG and ETH permitted ETH-mediated improvements in objective and perceived fruit quality to be obtained without the losses in flesh firmness and storability due to uncontrolled ethylene evolution and ripening typically observed when ETH is applied alone preharvest.

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