Physiochemical and Sensory Attributes of Fresh Blackberries Grown in the Southeastern United States

Blackberries (Rubus subgenus Rubus Watson) are grown worldwide for commercial fresh markets. Physiochemical and sensory attributes were evaluated on fresh fruit of five blackberry cultivars (Natchez, Osage, Ouachita, Prime-Ark® 45, and Prime-Ark® Traveler) and six advanced breeding selections from the University of Arkansas Fruit Breeding Program. The physiochemical attributes of blackberries were within a commercially acceptable range (soluble solids = 8% to 11%, pH = 3.0–3.6, titratable acidity = 0.7% to 1.4%, berry weight = 6 to 14 g, drupelets/berry = 50 to 150, and pyrenes/berry = 51 to 115). ‘Natchez’ had the highest berry weight, berry length, drupelets/berry, and pyrenes/berry, whereas A-2453 was the lowest for these attributes. The highest nutraceutical levels were found in ‘Osage’ (total flavonols and total anthocyanins), A-2434 (total ellagitannins) and A-2453 (total phenolics). A trained descriptive sensory panel (n = 9) evaluated fresh blackberry attributes for appearance, basic tastes, feeling factors, aromatics, and texture using a 15-point scale (0 = less of the attribute; 15 = more of the attribute in terms of intensity). The descriptive panel identified ‘Natchez’ as having the largest descriptive size of berry with the highest overall aromatics and A-2453 as the smallest, glossiest, and firmest. Although A-2491 had the highest soluble solids, the descriptive panelists could not differentiate sweetness among the genotypes, but found A-2491 the least sour. A consumer sensory panel (n = 74) evaluated appearance, flavor, and texture attributes of blackberries on a 9-point verbal hedonic liking scale (1 = extremely dislike; 9 = like extremely) and 5-point just about right (JAR) scale (1 = not nearly enough; 3 = JAR; 5 = much too much). In terms of overall impression and overall flavor, A-2491 and ‘Prime-Ark® Traveler’ had the highest liking; average attributes for these blackberries were a berry weight of 9.1 g, soluble solids of 10.0%, titratable acidity of 0.95%, and a soluble solids/titratable acid ratio of 11.9. ‘Prime-Ark® Traveler’ also had the highest liking for appearance and berry size. A-2453, the glossiest berry, had the highest liking for berry color. Consumer panelists liked the firmness of the blackberries including those that were very firm, such as A-2453, but did not indicate differences in liking among genotypes. Consumers found the size of ‘Ouachita’, ‘Prime-Ark® Traveler’, and ‘Prime-Ark® 45’ (berry weight ≈8.3 g) JAR, but ‘Natchez’ (14.3 g) too large. Consumers found the sweetness and sourness of A-2491 JAR. Consumer overall impression and flavor of blackberries were positively correlated to consumer liking of berry shape and color and negatively correlated to the descriptive attributes for sourness, bitterness, green/unripe aromatic, and amount of seeds. Consumer liking of appearance was positively correlated with consumer liking of berry size, shape, color, and descriptive uniformity of color and glossiness. To produce a commercially marketed fresh-market blackberry, there are many characteristics that are important, but our data for these genotypes suggest that a desired blackberry should have a berry weight of 8–10 g, soluble solids of 9% to 11%, titratable acidity of 0.9% to 1%, and a soluble solids/titratable acid ratio of 10 to 13. However, optimum sugar and acidity levels require more investigation including other factors in flavor and aromatics. Evaluating the physiochemical and sensory attributes of fresh fruit is an important tool that can be used to determine commercial potential for selections and cultivars.

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Physiochemical and Descriptive Sensory Analysis of Arkansas Muscadine Grapes

HortScience ◽

10.21273/hortsci13296-18 ◽

2018 ◽

Vol 53 (11) ◽

pp. 1570-1578 ◽

Cited By ~ 1

Author(s):

Molly Felts ◽

Renee T. Threlfall ◽

John R. Clark ◽

Margaret L. Worthington

Keyword(s):

Titratable Acidity ◽

Sensory Attributes ◽

Soluble Solids ◽

Research Station ◽

Fresh Market ◽

Sensory Panel ◽

External Appearance ◽

Total Sugars ◽

Basic Taste ◽

Muscadine Grapes

Understanding how consumer perception is related to physiochemical attributes assists in the identification of harvest and marketability parameters for muscadine grapes (Vitis rotundifolia Michx.). Three muscadine cultivars (Ison, Nesbitt, and Summit) and three advanced breeding selections (AM-9, AM-74, and AM-83) were harvested from vines at the University of Arkansas System Division of Agriculture Fruit Research Station in Clarksville, AR. The physiochemical (physical and composition) and sensory attributes (descriptive) of the genotypes were evaluated at harvest. Significant differences between genotypes were observed for berry weight (9.25–14.38 g), soluble solids (12.73% to 15.40%), pH (2.88–3.33), titratable acidity (0.54% to 1.01%), soluble solids/titratable acidity ratio (13.12–28.49), skin firmness [0.85–1.48 Newtons/millimeters (N·mm−1)], and flesh firmness (0.89–2.14 N). Total sugars (6.17–9.75 g/100 g) and total organic acid (0.50–0.84 g/100 g) levels were not significantly different for these genotypes. A trained descriptive sensory panel (n = 8) evaluated the fruit attributes for aroma (n = 9), external appearance (n = 7), internal appearance (n = 3), basic tastes (n = 3), aromatics (n = 10), feeling factors (n = 2), and texture (n = 7). The descriptive sensory panel detected differences among genotypes for external appearance, internal appearance, and basic taste attributes, more specifically with desirable attributes rather than unfavorable. However, the panelists found no differences among genotypes for texture attributes. Of the physiochemical attributes, total sugars had the most significant correlations with the descriptive sensory attributes, followed by soluble solids/titratable acidity ratio. Total sugars were correlated to 12 attributes (three aromas, two exterior appearances, two basic tastes, four aromatics, and one feeling factor) and soluble solids/titratable acidity was correlated to five attributes (one aroma, one basic taste, two aromatics, and one feeling factor). A lexicon of terms for descriptive sensory attributes for fresh-market muscadine grapes was established. This lexicon can be used for other research and breeding efforts, as well as establishing the relationship between the physiochemical and descriptive sensory attributes.

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Identifying Marketable Attributes of Fresh-market Blackberries through Consumer Sensory Evaluations

HortScience ◽

10.21273/hortsci15483-20 ◽

2021 ◽

Vol 56 (1) ◽

pp. 30-35

Author(s):

Renee T. Threlfall ◽

John R. Clark ◽

Aubrey N. Dunteman ◽

Margaret L. Worthington

Keyword(s):

Cold Storage ◽

Titratable Acidity ◽

Sensory Attributes ◽

Soluble Solids ◽

University Of Arkansas ◽

Fresh Market ◽

Visual Evaluation ◽

Sensory Study ◽

Physical Composition ◽

Sensory Evaluations

Breeding and release of new fresh-market blackberries (Rubus subgenus Rubus Watson) is vital for competitive markets to address evolving changes and production challenges. Physical, composition, and sensory attributes of six University of Arkansas (UA) System Division of Agriculture blackberry cultivars (Caddo, Natchez, Osage, Ouachita, Ponca, and Prime-Ark® Traveler) were evaluated to identify marketable attributes. The consumer sensory study (n = 81) had two elements: a visual evaluation of displayed blackberries and an appearance, tasting, and firmness evaluation of the six cultivars using a 9-point verbal hedonic liking scale and a 5-point just about right (JAR) scale. Consumers preferred large blackberries when presented with individual berries of varying sizes and clamshells filled with equal weights of small or large blackberries. The largest of the six cultivars, Natchez and Caddo, were scored favorably for size and shape. Consumers also preferred clamshells with little to no red drupelet reversion, a postharvest disorder where black drupelets on the blackberry turn red during or after cold storage. Consumers did not detect differences in the appearance or firmness of the cultivars and rated the firmness of all cultivars favorably on the JAR scale. The physical and composition attributes of the six cultivars were within commercially acceptable ranges (soluble solids = 9% to 10%, pH = 3.1–3.8, titratable acidity = 0.6% to 1.4%, and berry weight = 6–10 g). ‘Ponca’, ‘Osage’, ‘Caddo’, and ‘Natchez’ were all rated highly for sweetness, sourness, overall flavor, and overall impression. ‘Ponca’ was rated high for sweetness, overall flavor, and overall impression and had 10.4% soluble solids, 0.82% titratable acidity, and a 12.8 soluble solids/titratable acidity ratio. The identification of these marketability attributes of fresh-market blackberries will provide information to advance breeding efforts for fruit with commercial potential.

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Ideal Pear Sensory Attributes and Fruit Characteristics

HortScience ◽

10.21273/hortsci.30.5.988 ◽

1995 ◽

Vol 30 (5) ◽

pp. 988-993 ◽

Cited By ~ 42

Author(s):

Frank Kappel ◽

Robert Fisher-Fleming ◽

Eugene J. Hogue

Keyword(s):

Objective Assessment ◽

Titratable Acidity ◽

Sensory Attributes ◽

Diameter Ratio ◽

Soluble Solids ◽

Fruit Characteristics ◽

Sensory Panel ◽

Bright Yellow ◽

Panel Rating ◽

The Relationship

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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Quality Parameters in Four Melon Hybrids Stored at Different Temperatures

HortScience ◽

10.21273/hortsci.31.4.643d ◽

1996 ◽

Vol 31 (4) ◽

pp. 643d-643

Author(s):

Juan Manzano ◽

Yolanda Pérez ◽

Douglas Delgado

Keyword(s):

Cucumis Melo ◽

Room Temperature ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

Total Sugars ◽

Titratable Acid ◽

Acid Ratio ◽

Different Temperatures ◽

Solids Content

Melon fruit (Cucumis melo L.) from Chando, Concorde, Explorer, and Durango hybrids, collected from a Sante Ines farmer from Rio Tocuyo, were stored at 5, 10, and 18°C and room temperature for 7, 14, and 21 days with the objective of getting the response of melon hybrids in relation to quality characteristics. The soluble solids content and dry matter were not significant in the studied hybrids, titratable acidity was higher at 5°C, Chando had the highest values. Explorer had the highest pH values and soluble solids: titratable acid ratio at room temperature. Reducing and total sugars had the lowest values at 18°C and room temperature, Chando had the highest values. Concorde had the highest values for fresh weight loss at room temperature during 21 days of storage.

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791 PB 033 INFLUENCE OF GIBBERELLIC ACID ON SIZING OF THOMPSON SEEDLESS TABLE GRAPES IN SOUTHWEST ARIZONA

HortScience ◽

10.21273/hortsci.29.5.546d ◽

1994 ◽

Vol 29 (5) ◽

pp. 546d-546 ◽

Cited By ~ 1

Author(s):

Marvin D. Butler ◽

Robert E. Rush

Keyword(s):

Gibberellic Acid ◽

Soluble Solids ◽

Fresh Market ◽

Thompson Seedless ◽

Table Grapes ◽

Yield And Quality ◽

Berry Weight ◽

Berry Size ◽

Desert Southwest ◽

Data Yield

Early berry maturity with adequate size and sugar is a high priority for table grape producers in the desert southwest trying to capture the early fresh market, when prices are historically at their highest. Application of gibberellic acid is used, in combination with girdling to increase berry size. Research was conducted at Valley Grapes near Dateland, AZ on 1.5 hectare unreplicated plots in 1987 and 1988, and 0.2 hectare plots replicated four times in 1989 and 1990. The influence of 120g/h, 160gh and 200g/h of gibberellic acid, applied two to three times in various combinations, was evaluated on Thompson seedless grapes. Preharvest samples provided berry weight and soluble solids data. Yield and quality were determined from the number and grade of 10 kilogram boxes harvested for each pick. Berry weight tended to increase with increased rates of gibberellic acid while yield and quality were highest for more moderate rates. Three applications generally out-performed two applications with the same, or similar, total amount of gibberellic acid.

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A Systematic Approach to the Determination of Maturity Indices for Melting-flesh and Nonmelting-flesh Peach Cultivars for Fresh Market

HortScience ◽

10.21273/hortsci.31.4.590f ◽

1996 ◽

Vol 31 (4) ◽

pp. 590f-590

Author(s):

Ernesto A. Brovelli ◽

Jeffrey K. Brecht ◽

Wayne B. Sherman ◽

Jay M. Harrison

Keyword(s):

Systematic Approach ◽

Developmental Stages ◽

Principal Component ◽

Titratable Acidity ◽

Soluble Solids ◽

Fresh Market ◽

Flesh Color ◽

Sensory Panel ◽

Maturity Indices

Potential maturity indices were determined for two melting-flesh (FL 90-20 and Tropic Beauty) and two nonmelting-flesh (Oro A and Fl 86-28 C) peach cultivars. A range of developmental stages was obtained by conducting two harvests and separating fruit based on their diameter. Fruit in each category were divided into two groups. One group was used for determining potential maturity indices: soluble solids, titratable acidity, soluble solids: titratable acidity, peel and flesh color on the cheeks (CH) and blossom end (BE), CH and BE texture, 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 actual handling conditions, and were presented to a trained sensory panel, which rated the fruit for three textural (hardness, rubberiness, and juiciness) and three 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 first overall PC explained 40% of the total variation. Following are the attributes that best correlated with PC 1 and, thus, are promising maturity indices: for FL 90-20, peel hue, peel L, and CH texture; for Tropic Beauty, peel L, CH texture, and BE texture; for Oro A, CH texture, BE texture, and CH chroma; for 86-28C, BE texture, CH hue, and CH texture.

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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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Characterization of maturity and quality of Brazilian apirenic grapes in the São Francisco river Valley

Food Science and Technology ◽

10.1590/s0101-20612012005000010 ◽

2012 ◽

Vol 32 (1) ◽

pp. 26-33 ◽

Cited By ~ 4

Author(s):

Robson de Jesus Mascarenhas ◽

Silvanda de Melo Silva ◽

Maria Auxiliadora Coêlho de Lima ◽

Rejane Maria Nunes Mendonça ◽

Heinz Johann Holschuh

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Minimum Diameter ◽

Red Grapes ◽

Berry Size ◽

Large Clusters ◽

Small Clusters ◽

Light Green

The objective of this study was to characterize and correlate maturity and quality of the first varieties of Brazilian seedless grapes 'BRS Clara', 'BRS Linda', 'BRS Morena', and 'Advanced Selection 8' compared with the American variety 'Crimson Seedless' in compliance with the Brazilian Normative/2002 and export standards Advanced Selection 8' is dark reddish, has large clusters, and is a very large ellipsoid berry; 'BRS Morena' is black with medium sized clusters and large berry shaped as ellipsoid to globoid; 'BRS Linda' is light green and has large sized clusters; 'Crimson' is pink and has small clusters with berries varying from medium to large sizes and ellipsoid shaped; and 'BRS Clara' is green yellowish has medium sized clusters and small berry of elongated ellipsoid shape. All varieties evaluated meet the standard for domestic market established as berry size minimum diameter 12 mm. 'BRS Clara' does not meet the export requirements of diameter. Berries of the red grapes 'BRS Morena' and 'Crimson Seedless' are firmer. The pH, titratable acidity, and soluble solids meet the official standards. Larger clusters are less acidic and present higher soluble solids/titratable acidity ratios implying that they are the sweetest type when ripe.

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ETHEPHON AS A CHEMICAL HARVESTING AID FOR THE LATE SEASON HIGHBUSH BLUEBERRY COVILLE

Canadian Journal of Plant Science ◽

10.4141/cjps77-163 ◽

1977 ◽

Vol 57 (4) ◽

pp. 1099-1102 ◽

Cited By ~ 2

Author(s):

F. R. FORSYTH ◽

D. L. CRAIG ◽

R. STARK

Keyword(s):

Total Yield ◽

Soluble Solids ◽

Yield Reduction ◽

Average Weight ◽

Highbush Blueberry ◽

Ripe Fruit ◽

Titratable Acid ◽

Berry Weight ◽

The Mean ◽

Solids Content

Single applications of ethephon (1,000 pm) were made at three treatment dates to 20-yr-old Coville highbush blueberry plants. Berry weight, titratable acid, soluble solids content and yield were recorded. Average weight per berry was not consistently different in treated berries than in untreated but in both years the second and third sprays decreased the mean berry weight faster than occurred in the controls or first spray. Total yield was only slightly affected by treatment, indicating that a yield reduction would not be expected through the use of ethephon. Ethephon increased the rate at which the soluble solids and titratable acid (as citric) reached the normal level for ripe fruit.

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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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