scholarly journals Post-storage sensory quality of apple varieties

2001 ◽  
Vol 7 (1) ◽  
Author(s):  
Z. Kókai ◽  
P. Sass ◽  
M. Erdélyi
Keyword(s):  
Bearing Capacity ◽  
Fruit Quality ◽  
Sensory Quality ◽  
Consumer Preference ◽  
Great Demand ◽  
Training Systems ◽  
New Varieties ◽  
Apple Production ◽  
Sensory Tests

The changing situation of apple production in Hungary has given rise to a great demand for new varieties. Besides bearing capacity, fruit quality and suitability for new training systems, consumer preference is one of the grower's main considerations. Growers need reliable information in order to choose the appropriate variety, so consumer tests have become essential. Altogether, 1 I traditional and new varieties were involved in this project. In the first part of the experiment, panelists ranked the coded samples according to their appearance. In the second part, apples were cut into unpeeled slices and the samples were also coded. The assessors were asked to taste them and rank them again. The sensory tests were held after three different storage periods.

scholarly journals Induced Ripening Agents and Their Effect on Fruit Quality of Banana

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
S. D. T. Maduwanthi ◽  
R. A. U. J. Marapana
Keyword(s):  
Fruit Quality ◽  
Sensory Quality ◽  
Calcium Carbide ◽  
Lauryl Alcohol ◽  
Commercial Scale ◽  
Health Related ◽  
Volatile Profiles ◽  
Volatile Production ◽  
Good Flavour

Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including tissue softening, pigment changes, aroma and flavour volatile production, reduction in astringency, and many others. Banana is one of mostly consumed fruit crops in the world. Since banana is a climactic fruit, induced ripening is essential in commercial scale banana cultivation and distribution to assure good flavour, texture, and uniform peel colour. Ethylene gas, acetylene gas liberated from calcium carbide, and ethephon are some of the commercial ripening agents used successfully in the trade and they have been widely studied for their effectiveness on initiating and accelerating the ripening process and their effect on fruit quality and health related issues. Lauryl alcohol was also shown as a ripening agent for bananas. Most studies suggest that there is no difference in biochemical composition and sensory quality in bananas treated with chemicals that induce ripening from naturally ripened bananas. However volatile profiles of artificially ripened bananas were shown to be considerably different from naturally ripened bananas in some studies. This review discusses induced ripening agents and their effect on fruit quality of bananas.

Near-Infrared Reflectance Determination of Sensory Quality of Peas

1986 ◽  
Vol 40 (3) ◽  
pp. 303-310 ◽  
Author(s):  
M. Martens ◽  
H. Martens
Keyword(s):  
Sensory Quality ◽  
Near Infrared ◽  
Consumer Preference ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance ◽  
Physical Measurements ◽  
Different Types ◽  
Reflectance Analysis ◽  
Better Than

Rapid, precise, and relevant methods for predicting the sensory quality of frozen peas were sought. Pea batches chosen to span many different types of quality variations were analyzed by a consumer test, sensory laboratory analysis, and traditional chemical and physical measurements as well as by near-infrared reflectance analysis (NIR). Partial least-squares (PLS) regression was used to reveal the relationships between the different types of measurements. A noise-compensated value, relative ability of prediction (RAP), was used to express the degree of prediction (1.0 = perfect prediction). NIR was found to predict the sensory texture variables (RAP = 0.79) better than the flavor variables (RAP = 0.67). Average consumer preference was less well predicted (RAP = 0.48) by NIR. This was interpretable since NIR gave a better description of the chemical and physical methods relevant for texture (e.g., dry matter (RAP = 0.93)) than the flavor-related variables (e.g., sucrose (RAP = 0.45)) that apparently determine the consumer preference. However, NIR was found to describe the average variation in sensory quality better than the traditional tenderometer value (TV). The highest prediction of sensory variables was obtained by a combination of NIR, TV, and chemical measurements (RAP = 0.87 and 0.80 for texture and flavor variables, respectively). We discuss the predictive validity and the meaning of the present predictive abilities in practice, leading to a conclusion that NIR has a potential for predicting the sensory quality of peas.

scholarly journals Response of `Chardonnay' Grapevines to Training and Crop Control

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 800G-801
Author(s):  
Thomas J. Zabadal ◽  
Gary R. VanEe ◽  
Thomas W. Dittmer ◽  
Richard L. Ledebuhr
Keyword(s):  
Fruit Quality ◽  
Soluble Solids ◽  
Training Systems ◽  
Intermediate Response ◽  
Cluster Compactness ◽  
Bunch Rot ◽  
Growing Conditions

Growing conditions in Michigan can threaten the yield and acceptable fruit quality of `Chardonnay' grapevines. Three grapevine training systems, mid-wire cordon (MWC), umbrella kniffin (UK), and a combination of the two (MWC-UK) were evaluated under Michigan growing conditions to determine their influence on yield, fruit quality, cluster compactness, incidence and severity of Botrytis bunch rot, and trellis fill. Vines were grown on C3309 rootstock and pruned to 44 nodes per kilogram of cane prunings. The MWC-UK treatment had an additional 30 nodes per vine retained, and the crop level on these nodes was removed after fruitset. Over a 2-year period, UK and MWC-UK trained vines had fruit soluble solids about 1 °Brix higher and yields were 48% and 63% higher than MWC trained vines, respectively. MWC-UK trained vines consistently out-performed MWC trained vines for all variables measured, while UK-trained vines provided an intermediate response.

The impact of sensory quality of pork on consumer preference

Meat Science ◽  
2007 ◽  
Vol 76 (1) ◽  
pp. 61-73 ◽  
Author(s):  
Margit D. Aaslyng ◽  
Marjatta Oksama ◽  
Eli V. Olsen ◽  
Camilla Bejerholm ◽  
Maiken Baltzer ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Consumer Preference ◽  
The Impact

scholarly journals The effect of cane vigour on the kiwifruit (Actinidia chinensis) and kiwiberry (Actinidia arguta) quality

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Aljaz Medic ◽  
Metka Hudina ◽  
Robert Veberic
Keyword(s):  
Fruit Quality ◽  
Fruit Size ◽  
The Other ◽  
Actinidia Chinensis ◽  
Plant Vigour ◽  
Actinidia Arguta ◽  
Training Systems ◽  
And Training ◽  
Pruning Technique

AbstractKiwifruit has not been studied as much as other well-known fruits especially when it comes to studies about plant vigour and training systems. The aim of the study was to determine the importance of cane vigour of Actinidia chinensis var. deliciosa ‘Hayward’ and Actinidia arguta ‘Issai’ in order to develop the proper pruning technique that results in the best fruit quality. In addition, the effect of storage parameters such as weight, firmness and quality of the fruit was also studied. The study showed that the fruit size and weight are lower in low vigour canes in A. arguta, in contrast to A. chinensis, where the fruit size and weight are smaller on high-vigorous canes. For A. arguta, it is recommended to choose high-vigour canes as the optimal fruit wood during pruning. In this way, the fruits will ripen more evenly. The other possibility is to perform the harvest two to three times per season to achieve a more uniform fruit quality. In the case of A. chinensis the fruit are less variable between different cane vigour, so harvesting can be done in a single picking. In A. chinensis the less vigorous canes tend to show a slightly better fruit quality.

scholarly journals INTERACTION OF TRAINING SYSTEM, SUMMER PRUNING AND ROOT PRUNING ON YIELD AND CANOPY DENSITY OF PEACH

HortScience ◽  
1992 ◽  
Vol 27 (11) ◽  
pp. 1168g-1168
Author(s):  
W.C. Olien ◽  
R.E. Williamson ◽  
C.E. Hood ◽  
D.R. Decoteau ◽  
D.C. Coston
Keyword(s):  
Fruit Quality ◽  
Fruit Size ◽  
Training System ◽  
Interactive Effects ◽  
Root Pruning ◽  
Parallel Study ◽  
Negative Effects ◽  
Canopy Density ◽  
Training Systems

Factorial combinations of ± root pruning (RP) and ± summer pruning (SP) were initiated in 1991 as subplots within a Redhaven/Lovell study of orchard training systems: Open Center (OC), Y-Trellis (YT), Central Leader (CL), and Meadow Orchard (MO) established in 1985. Root pruning was imposed at bloom (March 28) at 76 cm from the trunk to a depth of 45 cm. Summer pruning consisted of preharvest removal of water sprouts (June 5). Canopy density, quantified by transmittance of PAR radiation through the canopy, was greatest in OC and MO and least in YT and CL systems. SP and RP treatments further reduced canopy density by 35 to 80%. There were no main or interactive effects of SP and RP on 1991 yields or fruit quality, and also no interactive effects of orchard systems with SP and RP. Thus, SP and RP reduced canopy density without negative effects on fruit. RP, however, advanced harvest date by ca 4 days. A parallel study was also initiated in 1991 to determine the effects of root pruning distance (30, 60, 90 cm from the trunk, or no RP) on canopy density, yield, and fruit quality of mature, OC-trained Redhaven/ and Jefferson/Lovell. Reduction in canopy density without loss of yield or fruit size was obtained at a RP distance between 60 and 90 cm.

scholarly journals EFFECT OF TRAINING SYSTEM AND PLANTING DENSITY ON GROWTH, YIELD, AND FRUIT QUALITY OF YOUNG GRAPEVINES

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 637b-637
Author(s):  
Dong-Yong Choi ◽  
Seon-Kyu Kim
Keyword(s):  
Fruit Quality ◽  
Growth Yield ◽  
Training System ◽  
Planting Density ◽  
Cabernet Sauvignon ◽  
Varietal Differences ◽  
Training Systems ◽  
Chenin Blanc

Two training systems(open lyre and Kniffin) with two planting densities(3.3 m × 1.5-1.1 m and 1.8 m × 1.5-1.1 m, R × V, respectively) were evaluated for their effects on growth, yield, and fruit quality of fourteen grapes grafted to SO4. Cane pruning weights of vines grafted to SO4 rootstocks averaged 268.1 kg/10a. Chenin Blanc, Cabernet Sauvignon, and Clairette grapes had greater cane pruning weights. Pruning weights of vines trained to the Kniffin system with 1.8 m × 1.1 m spacing were greater. Fruit yields of young vines averaged 438.6 kg/10a, and SV 5276, Carignane, and Ugni Blanc grapes were more productive while Riesling, Grenache, Chenin Blanc, Muscat de Frontignan grapes were less productive. Yields of grapevines trained to the Kniffin system with 1.8 m × 1.1 m spacing were more productive. Fruit quality was less affected by training system and planting density, but significant varietal differences were recognized.

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