Quantitative determination of flesh mealiness in peach [Prunus persica L. (Batch.)] through paper absorption of free juice

R. Infante, C. Meneses, P. Rubio, E. Seibert

Resultado de la investigación: Article

17 Citas (Scopus)

Resumen

A simple and rapid method was developed for quantitative determination of juiciness in peach flesh based on the absorption of free juice with ordinary absorbent paper after a flesh sample is squeezed by two metallic rolling cylinders. Juiciness data were compared with trained panel determinations on three peach cultivars kept at 4 °C and 90% RH for 7, 14 and 21 d plus a ripening period at 20 °C and 65% RH until the flesh reached 19.6 ± 9.2 N. There was a high correlation between panel judgment and paper absorption (r2 = 0.75 in 'Elegant Lady', 0.77 in 'O'Henry' and 0.93 in 'Ross'). A sub-sample of the juiciest and the mealiest fruit also were sorted after 14 and 21 d in cold storage. 'Ross', a non-melting peach cultivar, did not develop flesh mealiness during any evaluation period. During storage, there was a reduction in juiciness reaching 15% less after 21 d. Mealy fruit were exclusively observed with melting cultivars exposed to cold storage. The proposed method for determining juice content is easily executed and shows a high association with human perception of juiciness and mealiness in peach.

Idioma originalEnglish
Páginas (desde-hasta)118-121
Número de páginas4
PublicaciónPostharvest Biology and Technology
Volumen51
N.º1
DOI
EstadoPublished - ene 2009

Huella dactilar

juiciness
Prunus persica
peaches
juices
cold storage
Fruit
cultivars
absorbents
fruits
melting
rapid methods
Freezing
ripening
sampling
methodology

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science
  • Horticulture

Citar esto

@article{c37c9406c3cd4a67a59c652e1aeb38d8,
title = "Quantitative determination of flesh mealiness in peach [Prunus persica L. (Batch.)] through paper absorption of free juice",
abstract = "A simple and rapid method was developed for quantitative determination of juiciness in peach flesh based on the absorption of free juice with ordinary absorbent paper after a flesh sample is squeezed by two metallic rolling cylinders. Juiciness data were compared with trained panel determinations on three peach cultivars kept at 4 °C and 90{\%} RH for 7, 14 and 21 d plus a ripening period at 20 °C and 65{\%} RH until the flesh reached 19.6 ± 9.2 N. There was a high correlation between panel judgment and paper absorption (r2 = 0.75 in 'Elegant Lady', 0.77 in 'O'Henry' and 0.93 in 'Ross'). A sub-sample of the juiciest and the mealiest fruit also were sorted after 14 and 21 d in cold storage. 'Ross', a non-melting peach cultivar, did not develop flesh mealiness during any evaluation period. During storage, there was a reduction in juiciness reaching 15{\%} less after 21 d. Mealy fruit were exclusively observed with melting cultivars exposed to cold storage. The proposed method for determining juice content is easily executed and shows a high association with human perception of juiciness and mealiness in peach.",
keywords = "Chilling injury, Flesh texture, Peach pulp, Stone fruit, Wooliness",
author = "R. Infante and C. Meneses and P. Rubio and E. Seibert",
year = "2009",
month = "1",
doi = "10.1016/j.postharvbio.2008.06.006",
language = "English",
volume = "51",
pages = "118--121",
journal = "Postharvest Biology and Technology",
issn = "0925-5214",
publisher = "Elsevier",
number = "1",

}

Quantitative determination of flesh mealiness in peach [Prunus persica L. (Batch.)] through paper absorption of free juice. / Infante, R.; Meneses, C.; Rubio, P.; Seibert, E.

En: Postharvest Biology and Technology, Vol. 51, N.º 1, 01.2009, p. 118-121.

Resultado de la investigación: Article

TY - JOUR

T1 - Quantitative determination of flesh mealiness in peach [Prunus persica L. (Batch.)] through paper absorption of free juice

AU - Infante, R.

AU - Meneses, C.

AU - Rubio, P.

AU - Seibert, E.

PY - 2009/1

Y1 - 2009/1

N2 - A simple and rapid method was developed for quantitative determination of juiciness in peach flesh based on the absorption of free juice with ordinary absorbent paper after a flesh sample is squeezed by two metallic rolling cylinders. Juiciness data were compared with trained panel determinations on three peach cultivars kept at 4 °C and 90% RH for 7, 14 and 21 d plus a ripening period at 20 °C and 65% RH until the flesh reached 19.6 ± 9.2 N. There was a high correlation between panel judgment and paper absorption (r2 = 0.75 in 'Elegant Lady', 0.77 in 'O'Henry' and 0.93 in 'Ross'). A sub-sample of the juiciest and the mealiest fruit also were sorted after 14 and 21 d in cold storage. 'Ross', a non-melting peach cultivar, did not develop flesh mealiness during any evaluation period. During storage, there was a reduction in juiciness reaching 15% less after 21 d. Mealy fruit were exclusively observed with melting cultivars exposed to cold storage. The proposed method for determining juice content is easily executed and shows a high association with human perception of juiciness and mealiness in peach.

AB - A simple and rapid method was developed for quantitative determination of juiciness in peach flesh based on the absorption of free juice with ordinary absorbent paper after a flesh sample is squeezed by two metallic rolling cylinders. Juiciness data were compared with trained panel determinations on three peach cultivars kept at 4 °C and 90% RH for 7, 14 and 21 d plus a ripening period at 20 °C and 65% RH until the flesh reached 19.6 ± 9.2 N. There was a high correlation between panel judgment and paper absorption (r2 = 0.75 in 'Elegant Lady', 0.77 in 'O'Henry' and 0.93 in 'Ross'). A sub-sample of the juiciest and the mealiest fruit also were sorted after 14 and 21 d in cold storage. 'Ross', a non-melting peach cultivar, did not develop flesh mealiness during any evaluation period. During storage, there was a reduction in juiciness reaching 15% less after 21 d. Mealy fruit were exclusively observed with melting cultivars exposed to cold storage. The proposed method for determining juice content is easily executed and shows a high association with human perception of juiciness and mealiness in peach.

KW - Chilling injury

KW - Flesh texture

KW - Peach pulp

KW - Stone fruit

KW - Wooliness

UR - http://www.scopus.com/inward/record.url?scp=56249107653&partnerID=8YFLogxK

U2 - 10.1016/j.postharvbio.2008.06.006

DO - 10.1016/j.postharvbio.2008.06.006

M3 - Article

AN - SCOPUS:56249107653

VL - 51

SP - 118

EP - 121

JO - Postharvest Biology and Technology

JF - Postharvest Biology and Technology

SN - 0925-5214

IS - 1

ER -