Developing a Tree Fruit Code [Prunus persica (Batch.)] for Cultivars According to Their Organoleptic Characteristics

Cultivar segregation according to their organoleptic perception was attempted by using trained panel data evaluated by principal component analysis in four sources of 24 peach and 27 nectarine cultivars as a part of our program to develop minimum quality indexes. Source significantly affected cultivar ripe soluble solids concentration (RSSC) and ripe titratable acidity (RTA), but it did not significantly affect sensory perception of flavor, sourness and aroma by the trained panel. On two out of 51 cultivars tested, source played a role on sweetness perception. In all of these cases, when source fell out of the proposed cultivar organoleptic group it could be explained by fruit being harvested outside the commercial physiological maturity (immature or overmature). The perception of the four sensory attributes was reduced to three principal components that explain 92% for peach and 94% for nectarine of the variation in the sensory characteristics of the cultivars tested. Season did not affect significantly the classification of three cultivars that were evaluated during these two seasons. By plotting organoleptic characteristics in PC1 and PC2 (∼76%), cultivars were segregated into groups (balanced, robust, sweet, peach or nectarine aroma, and/or peach or nectarine flavor) with similar sensory attributes; nectarines were classified into five groups and peaches into four groups. Based on this information, we recommend that cultivars should be clustered in organoleptic groups and a development of a minimum quality index should be attempted within each organoleptic group rather than proposing a generic minimum quality index based on RSSC. This organoleptic cultivar classification will help to match ethnic preferences and enhance the current promotion and marketing programs.

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Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

Food Science and Technology International ◽

10.1177/1082013209350351 ◽

2009 ◽

Vol 15 (5) ◽

pp. 481-493 ◽

Cited By ~ 7

Author(s):

R. Altisent ◽

G. Echeverría ◽

I. Lara ◽

M.L. López ◽

J. Graell

Keyword(s):

Shelf Life ◽

Volatile Compounds ◽

Principal Component ◽

Titratable Acidity ◽

Quality Parameters ◽

Sensory Attributes ◽

Soluble Solids ◽

Oxygen Storage ◽

Low Oxygen ◽

Maturity Stages

The aim of this work was to estimate shelf-life potential and understand quality characteristics of ‘Golden Reinders’ apples during ripening after storage under ultra low oxygen (ULO) atmosphere. Fruits, corresponding to two different maturity stages (147 and 155 dafb), were kept at 1 °C in ULO atmosphere (1 kPa O2: 1 kPa CO2) for seven months and subsequently kept at 1 °C in regular air for up to 28 days. Sub-batches were removed weekly and transferred to 20 °C, so that the shelf-life periods at room temperature were 28, 21, 14, 7, and 0 days. Fruit from both maturity stages showed firmness and soluble solids content (SSC) values above the minimum commercial requirements for this variety throughout the post-storage ripening period. However, only earlier harvested fruit maintained high levels of titratable acidity (TA). Production of aroma volatile compounds was low for shorter ripening periods, though it increased progressively as ripeness advanced. Principal component analysis showed the variables that positively influenced acceptability were: octyl acetate, hexyl octanoate, butyl propanoate, propyl pentanoate, and 6-methyl-5-hepten-2-one as aroma volatile compounds; SSC, TA, firmness, and epidermis colour (Hue) as physicochemical parameters; and sourness and sensory firmness as sensory attributes. From a general overview, the optimum shelf-life period for ‘Golden Reinders’ apples would be between 7 and 14 days for both maturity stages.

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Peach, Apple, and Pear Fruit Quality: To Peel or Not to Peel?

Horticulturae ◽

10.3390/horticulturae7040085 ◽

2021 ◽

Vol 7 (4) ◽

pp. 85

Author(s):

Michail Michailidis ◽

Evangelos Karagiannis ◽

Elpida Nasiopoulou ◽

Christina Skodra ◽

Athanassios Molassiotis ◽

...

Keyword(s):

Antioxidant Capacity ◽

Dry Matter ◽

Prunus Persica ◽

Titratable Acidity ◽

Soluble Solids ◽

Pyrus Pyrifolia ◽

Total Phenols ◽

Fruit Peel ◽

Solids Concentration ◽

High Level

The nutritional value of the peeled and unpeeled fruit (peel plus flesh tissues) was studied using four peach (Prunus persica L.; Red Heaven, Maria Blanca, Big Top, and Queen Giant), two pear (Pyrus communis L.; Santa Maria, Pyrus pyrifolia N.; Nashi), and three apple (Malus domestica Borkh.; Gala, Granny Smith, and Red Chief) cultivars. Based on principal components analysis (PCA) models, there was a clear differentiation among the cultivars’ and the peeled fruits’ nutritional characteristics in comparison to the unpeeled ones. Increased antioxidant capacity and content of total phenols and flavonoids of peaches (Red Heaven and Maria Blanca) versus nectarines (Big Top and Queen Giant) were recorded. In contrast, nectarines were characterized by higher hydroxycinnamates and dry matter. The apples’ cultivar Granny Smith exhibited a high level of titratable acidity (TA), while the Gala displayed a high level of soluble solids concentration (SSC), carotenoids, dry matter, hydroxycinnamic acids, and flavonols at the unpeeled fruit, whereas the Red Chief by increased anthocyanins, antioxidant capacity, total phenols, and flavonoids. Nashi pears with peel were more beneficial due to the strong skin contribution in the fruits’ beneficial compounds content. The peel of the Granny Smith cultivar was associated with an increased level of P, K, Ca, and Mg, whereas that of Red Chief with increased anthocyanins and Mg content.

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Nitrogen Fertilization Affects Quality of Peach Puree

HortScience ◽

10.21273/hortsci.32.2.284 ◽

1997 ◽

Vol 32 (2) ◽

pp. 284-287 ◽

Cited By ~ 7

Author(s):

P. Olienyk ◽

A.R. Gonzalez ◽

A. Mauromoustakos ◽

W.K. Patterson ◽

C.R. Rom ◽

...

Keyword(s):

Ascorbic Acid ◽

Sensory Quality ◽

Prunus Persica ◽

Titratable Acidity ◽

Color Difference ◽

Soluble Solids ◽

Solids Concentration ◽

Hue Angle ◽

Soluble Solids Concentration

Clingstone peach [Prunus persica (L.) Batsch cv. Allgold] trees were fertilized once with 45 or 90 kg N/ha at budbreak or twice with 22.5 or 45 kg N/ha at budbreak and after harvest. A nonfertilized control was included. Fruits from all treatments were made into puree, and objective and subjective qualities were evaluated. Puree from the N treatments and the control did not show significant differences in Color Difference Meter (CDM) `L' and hue angle, pH, titratable acidity (TA), soluble solids concentration (SSC), SSC: TA ratio, viscosity, ascorbic acid, Ca, K, phenolic and nitrates concentration. Puree from the control and 22.5 kg N/ha applied twice had significantly lower CDM `a', `b', and chroma values than from the other treatments. The split applications of N significantly reduced levels of Ca and ascorbic acid. N rate and number of applications interacted for `a' and K. When N was applied twice at 22.5 kg·ha-1, `a' and K decreased, but this response was absent when N was applied twice at 45 kg·ha-1. Puree from the nonfertilized control was rated lower by panelists for sensory quality than that from the fertilized trees. Peach puree from trees fertilized once with 45 kg N/ha at budbreak had the best overall sensory quality.

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Physicochemical and Descriptive Sensory Analysis of Arkansas-grown Peaches and Nectarines

HortScience ◽

10.21273/hortsci13306-18 ◽

2019 ◽

Vol 54 (2) ◽

pp. 226-235

Author(s):

Molly Felts ◽

Renee T. Threlfall ◽

Margaret L. Worthington

Keyword(s):

Organic Acids ◽

Prunus Persica ◽

Principal Component ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Quality Factors ◽

Fresh Market ◽

Total Sugars ◽

White River

Understanding how human perception is related to physicochemical attributes strengthens identification of ripeness and marketability parameters for peaches and nectarines [Prunus persica (L.) Batsch]. Six peach and nectarine cultivars (Amoore Sweet, Bowden, Effie, Loring, Souvenirs, and White River) and three advanced breeding selections (A-827, A-850, and A-865) were harvested from trees grown at the University of Arkansas System Division of Agriculture Fruit Breeding Program in Clarksville, AR. Physical and chemical characteristics of the genotypes at harvest were as follows: fruit weight of 134.4 to 330.2 g, firmness of 7.8 to 35.8 N, soluble solids of 7.5% to 14.7%, pH of 3.3 to 4.8, titratable acidity of 0.2% to 1.1%, total sugars of 1.7 to 10.4 g/100 g, and total organic acids of 0.1 to 0.9 g/100 g. Overall, A-865 had the lowest fruit weight (134.0 g) and pH (3.3), and the highest firmness (35.8 N), soluble solids (14.7%), titratable acidity (1.1%), total sugars (10.4 g/100 g), and total organic acids (0.8 g/100 g). ‘White River’ had the largest fruit (330.2 g) and pit (11.06 g). A-850 (63.6) had the highest soluble solids/titratable acidity ratio, and ‘Bowden’ (12.7) had the lowest. A trained descriptive sensory panel (n = 10) was used to create a lexicon for Arkansas-grown fresh-market peaches and nectarines. The panel evaluated the fruit for aroma (n = 4), external appearance (n = 8), internal appearance and pit attributes (n = 6), basic tastes (n = 3), aromatics while eating fruit (n = 5), feeling factors (n = 2), and texture (n = 6). Principal component analysis explained 63.4% of the data variance attributed to texture and acidity. Of all of the physicochemical attributes, firmness had the most significant correlations with the descriptive sensory attributes, followed by fruit weight. Firmness was negatively correlated (r = −0.70 to 0.81) to fruit size, fuzziness, amount of bruises on the flesh, pit size, and moisture release, and positively correlated (r = 0.68–0.84) to sourness, green/unripe aromatics, flesh hardness, flesh crispness, and fibrousness between the teeth. Fruit weight was positively correlated (r = 0.67–0.75) to fruit and pit size, overripe aromatics, and moisture release. Significant correlations between descriptive sensory appearance, basic tastes, aromatics, and texture attributes with physicochemical attributes provide an indication of ripeness and marketability parameters for peaches and nectarines. These descriptive attributes are quality factors that impact consumer purchases and perception of fresh-market peaches and nectarines.

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A New Source of Peach Germplasm Containing Semi-freestone Nonmelting Flesh Types

HortScience ◽

10.21273/hortsci.32.2.288 ◽

1997 ◽

Vol 32 (2) ◽

pp. 288-289 ◽

Cited By ~ 4

Author(s):

C.R. Van Der Heyden ◽

P. Holford ◽

G.D. Richards

Keyword(s):

Skin Color ◽

Prunus Persica ◽

Genetic Model ◽

Titratable Acidity ◽

Soluble Solids ◽

Fresh Market ◽

Solids Concentration ◽

Soluble Solids Concentration

A freestone, nonmelting flesh peach would offer the opportunity to transport freestone peaches to distant markets, and so open lucrative export opportunities. Peach [Prunus persica (L.) Batsch.] germplasm segregating for semi-freestone and clingstone has been identified among the nonmelting flesh, open-pollinated progeny of the Univ. of Florida selection, Fla. 9-20C. The segregation approached a 1 : 1 ratio. No significant differences were detected between the two categories for titratable acidity, soluble solids concentration, or skin color. However, the semi-freestone progeny had significantly softer flesh than their clingstone siblings, although not soft enough to justify reclassification of the flesh texture. No simple genetic model can be proposed for the inheritance of this new phenotype. The semi-freestone, nonmelting germplasm represents a step towards a less perishable, freestone cultivar for the fresh market, as well as an opportunity to study the reason for the rarity of the freestone/nonmelting phenotype among peaches.

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Controlled Atmosphere Storage and Aminoethoxyvinylglycine Postharvest Dip Delay Post Cold Storage Softening of `Snow King' Peach

HortTechnology ◽

10.21273/horttech.11.4.598 ◽

2001 ◽

Vol 11 (4) ◽

pp. 598-602 ◽

Cited By ~ 20

Author(s):

David Garner ◽

Carlos H. Crisosto ◽

Eric Otieza

Keyword(s):

Cold Storage ◽

Prunus Persica ◽

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Flesh Firmness ◽

Fruit Flesh ◽

Solids Concentration ◽

Storage Atmosphere ◽

C 32

`Snow King' peaches (Prunus persica) harvested at commercial maturity were subjected to different carbon dioxide (CO2) and oxygen (O2) atmosphere combinations for a 2-week simulated transportation [0 °C (32 °F)] period after 1 week of cold storage in air (0 °C). In 1998, air or 5%, 10%, 15%, or 20% CO2 combined with 3% or 6% O2 were used during shipment. The trial was repeated in 1999, but for this year half of the fruit were treated with a 50 mg·L-1 (ppm) aminoethoxyvinylglycine (AVG) postharvest dip before storage and simulated shipment. In addition, O2 levels during simulated shipment were reduced to 1.5% and 3%. At harvest and after the 2-week simulated shipment, fruit flesh firmness, soluble solids concentration (SSC), titratable acidity (TA), and chilling injury (CI) were evaluated. For both years, there were no significant differences in quality attributes among the different treatments after the simulated shipment period. SSC and TA did not change during 5 days postshipment ripening at 20 °C (68 °F). In 1998 all treatments softened rapidly during the postshipment ripening at 20 °C, and were ready to eat [13 N (1 N = 0.225 lb force)] after 3 days. In 1999, both the high CO2 atmospheres during shipment and the AVG postharvest dip slowed the rate of softening during subsequent ripening at 20 °C. With respect to fruit softening, there was significant interaction between storage atmosphere and AVG treatment. AVG-treated fruit shipped under a 20% CO2 + 3% O2 atmosphere did not soften to the transfer point (firmness = 27 N) within our 5-day ripening period, while fruit not treated with AVG and shipped under the same atmosphere softened to the transfer point in 3 days. Control fruit (no AVG + air shipment) softened to the transfer point in 2 days. Our previous work found that when white flesh peaches soften to less than 27 N firmness they become very susceptible to impact bruise injury during retail distribution. We call this critical level of fruit flesh firmness the transfer point. Symptoms of CI, low O2, or high CO2 injury were not observed in any treatment in either year.

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Potential Maturity Indices and Developmental Aspects of Melting-flesh and Nonmelting-flesh Peach Genotypes for the Fresh Market

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.123.3.438 ◽

1998 ◽

Vol 123 (3) ◽

pp. 438-444 ◽

Cited By ~ 13

Author(s):

Ernesto A. Brovelli ◽

Jeffrey K. Brecht ◽

Wayne B. Sherman ◽

Charles A. Sims

Keyword(s):

Prunus Persica ◽

Developmental Stages ◽

Principal Component ◽

Titratable Acidity ◽

The Other ◽

Soluble Solids ◽

Fresh Market ◽

Flesh Color ◽

Sensory Panel ◽

Maturity Indices

Potential maturity indices were determined for two melting-flesh (FL 90-20 and `TropicBeauty') and two nonmelting-flesh (`Oro A'and Fl 86-28C) peach [Prunus persica (L.) Batsch.] genotypes. A range of developmental stages was obtained by conducting two harvests and separating the fruit based on diameter. Fruit in each category were divided into two groups. One group was used to determine potential maturity indices: soluble solids, titratable acidity, soluble solids to titratable acidity ratio, peel and flesh color on the cheeks and blossom end, cheek and blossom-end firmness, ethylene production, and respiration rate. The other group was stored at 0 °C for 1 week and ripened at 20 °C for 2 days to simulate handling conditions and presented to a trained sensory panel, which rated the fruit for three textural aspects (hardness, rubberiness, and juiciness) and six flavor aspects (sweetness, sourness, bitterness, and green, peachy, and overripe character). Principal component (PC) analysis was used to consolidate the results of the descriptive sensory evaluation into a single variable that could be correlated with the objective measurements at harvest. The attributes that best correlated with the first sensory PC of each genotype, and thus are promising maturity indices, were as follows: for FL 90-20, peel hue, peel L, and cheek firmness; for `TropicBeauty', peel L, cheek firmness, and blossom-end firmness; for `Oro A', cheek firmness, blossom-end firmness, and cheek chroma; and for 86-28C, blossom-end firmness, cheek hue, and cheek firmness.

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Instrumental and Sensory Evaluation of Fruit Quality for ‘Ryan's Sun’ Peach Grown under Deficit Irrigation

HortTechnology ◽

10.21273/horttech.21.6.712 ◽

2011 ◽

Vol 21 (6) ◽

pp. 712-719 ◽

Cited By ~ 25

Author(s):

Gerardo Lopez ◽

M. Hossein Behboudian ◽

Gemma Echeverria ◽

Joan Girona ◽

Jordi Marsal

Keyword(s):

Sensory Evaluation ◽

Fruit Quality ◽

Deficit Irrigation ◽

Prunus Persica ◽

Fruit Size ◽

Consumer Preference ◽

Titratable Acidity ◽

Global Scale ◽

Sensory Attributes ◽

Soluble Solids

The dwindling water supply, on a global scale, is making deficit irrigation (DI) more a necessity than a choice. It is therefore necessary to evaluate the effects of DI on fruit quality. Only instrumental evaluation of quality has been reported in the literature and, to the best of our knowledge, no sensory evaluation has been reported for any DI fruit including peach (Prunus persica). We applied four irrigation treatments for 50 days before harvest to ‘Ryan's Sun’ peach and evaluated fruit quality and sensory attributes. Treatments were: full irrigation (FI), no irrigation (NI), FI followed by NI (FI/NI), and NI followed by FI (NI/FI). NI reduced fruit size, delayed fruit maturity, and increased fruit dry matter concentration (DMC) compared with FI. NI also increased fruit soluble solids concentration (SSC) and titratable acidity (TA). A trained taste panel indicated that NI increased fruit firmness, crispness, and sourness, but it reduced sweetness, juiciness, and the intensity of peach flavor. A panel of consumers indicated reduced preference for NI fruit. Consumer preference was similar between NI/FI and FI fruit but was reduced in FI/NI fruit. There were no significant correlations between the instrumental quality parameters and sensory attributes. We conclude that NI before harvest impaired organoleptic peach quality. If only a small amount of water is available during the 50 days before harvest, peach organoleptic quality could be improved if this water is applied just before harvest.

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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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Evaluation of Biochemical Juice Attributes and Color-Related Traits in Muscadine Grape Population

Foods ◽

10.3390/foods10051101 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1101

Author(s):

Jiovan Campbell ◽

Ali Sarkhosh ◽

Fariborz Habibi ◽

Pranavkumar Gajjar ◽

Ahmed Ismail ◽

...

Keyword(s):

Principal Component ◽

Titratable Acidity ◽

Positive Influence ◽

Biochemical Properties ◽

Soluble Solids ◽

Matrix Analysis ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Color Characteristics ◽

Muscadine Grape

Biochemical juice attributes and color-related traits of muscadine grape genotypes have been investigated. For this study, 90 muscadine genotypes, including 21 standard cultivars, 60 breeding lines, and 9 Vitis x Muscadinia hybrids (VM), were evaluated. The biochemical properties of total soluble solids (TSS), titratable acidity, and TSS/Acid (T/A) ratio showed modest diversity among genotypes with a range of 10.3 °Brix, 2.1 mg tartaric acid/L, and 4.6, respectively. Nonetheless, the pH trait exhibited a tight range of 0.74 among the population with a minimum and maximum pH of 3.11 ± 0.12 and 3.85 ± 0.12. Color-related traits showed more deviation between individuals. Total anthocyanin content (TAC), luminosity index (L*), hue angle (h°), and chroma index (C*) displayed a range of 398 µg/g DW, 33.2, 352.1, and 24, respectively. The hierarchical clustering map classified the population into two large groups of colored and non-colored grapes based on L* and h°, suggesting the predominance of these two characters among the population. The colored berries genotypes clade was further divided into several sub-clades depending on C*, TAC, and TSS levels. The principal component analysis (PCA) separated the four-color characteristics into two groups with a negative correlation between them, L* and C* versus TAC and h°. Further, PCA suggested the positive influence of acidity in enhancing the different nutraceutical components. Despite the nature of anthocyanins as a member of phenolic compounds, a lack of significant correlation between TAC and nutraceutical-related traits was detected. The dissimilatory matrix analysis highlighted the muscadine individuals C11-2-2, E16-9-1, O21-13-1, and Noble as particular genotypes among the population due to enhanced color characteristics.

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