Sensory quality performance of two nectarine flesh typologies exposed to distant market conditions

Rodrigo Infante, Claudio Meneses, Stefano Predieri

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

The objective of this research was to evaluate the shelf life of two nectarine flesh typologies in order to determine the exporting potential of fresh nectarines to distant markets. "Maria Dolce" (subacid fruit type) and "Venus" (normal fruit type) nectarines were harvested at two maturity stages, based on fruit ground color. Fruits were stored at 0C and 90% R.H. for 14 or 42 days, simulating storage duration aimed respectively to shipping to close or distant marketplaces. Nectarines were evaluated after a period of ripening at 20C, when flesh firmness reached 9.8-19.6 N. Visual appearance, color, aroma, flesh texture, sweetness, sourness, juiciness, flavor and acceptability were evaluated. Both varieties presented a better eating quality when harvest was delayed. "Maria Dolce" presented high storage ability, reaching even at 42 days the same acceptability of fruit not subjected to cold storage. "Venus" showed a significant decrease in acceptability, indicating a not sufficient tolerance to long storage. PRACTICAL APPLICATIONS The poor eating quality of fresh nectarines destined to distant markets is one of the main problems that are facing some countries as Chile, which is a conspicuous exporter of off-season stone fruits to the Northern Hemisphere and Latin America. This research is focused on the comparison of quality of a normal fruit type nectarine, which is one of the most cultivated in Chile, and of a subacid nectarine; experimental design simulated two exportation regimes for close or distant marketplaces. Subacid types have been recently available in the world variety assortment system and the sensorial quality performance has yet not been tested after long postharvest storage.

Original languageEnglish
Pages (from-to)526-535
Number of pages10
JournalJournal of Food Quality
Volume31
Issue number4
DOIs
Publication statusPublished - Aug 2008

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

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