Sensory Evaluation and Suitability for Fresh-Cut Produce of White Peach[Prunus persica (L.) Batsch] ‘Settembrina di Bivona’

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‘Settembrina di Bivona’ peaches were cut into slices to assess their suitability asfresh-cut produce. Untreated (control) and treated with calcium lactate fresh cut sliceswere closed in plastic boxes for 24 hours (T1) or five days of storage (T2) at 5°C, andthen placed at 20°C to assess consumers’ liking. Soluble solids content, titratable acidity,firmness and pH were measured. A sample of n = 750 consumers was selected takinginto consideration three variables: age (from 25 to 55 years old), professional status(employed) and aptitude to buy fresh-cut fruit for personal use. A systematic samplingwas used, with a detection point based in a properly selected supermarket during thepeak hours. Respondents were asked to give a score to the fresh-cut fruit, offered blindcoded,at the two different times after cutting (T1 and T2), for four sensory parameters:visual appearance, flavor, crunchiness and taste. The results showed that slices treatedwith calcium lactate, after 5 days of storage, received the highest rating for all theparameters considered, and, in particular, regarding flavor, crunchiness, and taste. Thehigh suitability of the white peach ‘Settembrina di Bivona’ to maintain, after thetreatment with calcium lactate, its organoleptic requirements and taste, according toconsumers, shows that this cultivar has excellent potential as fresh-cut produce.Consumers’ ratings did not depend on changes in either soluble solids content ortitratable acidity, or firmness and pH, that changed marginally during the fruit storageperiod, but were highly related to visual score. The more the fruit slices lost theirbrightness and external browning increased, the more it decreased consumers’ ratingsfor flavor and taste.
Lingua originaleEnglish
pagine (da-a)787-790
Numero di pagine4
Stato di pubblicazionePublished - 2015

All Science Journal Classification (ASJC) codes

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