Show simple item record

dc.contributor.authorEcheverría Cortada, Gemma
dc.contributor.authorCantín, Celia M.
dc.contributor.authorOrtiz Catalán, Abel
dc.contributor.authorLópez Fructuoso, Mª Luisa
dc.contributor.authorLara Ayala, Isabel
dc.contributor.authorGraell i Sarle, Jordi
dc.date.accessioned2015-05-20T16:52:57Z
dc.date.issued2015-04-22
dc.identifier.issn0304-4238
dc.identifier.urihttp://hdl.handle.net/10459.1/48244
dc.description.abstractThis 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.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofReproducció del doucument publicat a: https://doi.org/10.1016/j.scienta.2015.04.022
dc.relation.ispartofScientia Horticulturae, 2015, núm. 190, p. 179-186
dc.rights(c) Elsevier, 2015
dc.subjectFrigoconservación
dc.subjectNectarina
dc.subjectAnálisis sensorial
dc.subjectqualitat de la fruita
dc.subject.classificationAvaluació sensorial dels aliments
dc.subject.classificationQualitat dels aliments
dc.subject.classificationFrigorífics
dc.subject.classificationFruita
dc.subject.classificationConservació d'aliments
dc.subject.otherSensory evaluation of food
dc.subject.otherFood quality
dc.subject.otherFood storage
dc.subject.otherFruit
dc.subject.otherFood preservation
dc.titleThe impact of maturity, storage temperature an storage duration on sensory quality and consumer satisfaction of 'Big Top®' nectarines
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-05-20T16:52:57Z
dc.identifier.idgrec022535
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.scienta.2015.04.022
dc.date.embargoEndDate10000-01-01


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record