Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/75612
Type: Artigo de periódico
Title: SENSORY CHARACTERISTICS OF 'DOURADAO' PEACHES SUBMITTED TO MODIFIED ATMOSPHERE PACKAGING
Author: de Santana, LRR
Benedetti, BC
Sigrist, JMM
Abstract: The sensory, physical and chemical characteristics of 'Douradao' peaches cold stored in different modified atmosphere packaging (LDPE bags of 30, 50, 60, 75 mu m thickness) were studied. After 14, 21 and 28 days of cold storage (1 +/- 1 degrees C and 90 +/- 5% RH), samples were withdrawn from MAP and kept during 4 days in ambient air for ripening. Descriptive terminology and sensory profile of the peaches were developed by methodology based on the Quantitative Descriptive Analysis (QDA). The assessors consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Fourteen individuals were selected as judges based on their discrimination capacity and reproducibility. Seven descriptors were generated showing similarities and differences among the samples. The data were analysed by ANOVA, Tukey test and Principal Component Analysis (PCA). The atmospheres that developed inside the different packaging materials during cold storage differed significantly. The PCA showed that MA50 and MA60 treatments were more characterized by the fresh peach flavour, fresh appearance, juiciness and flesh firmness, and were effective for keeping good quality of 'Douradao' peaches during 28 d of cold storage. The Control and MA30 treatments were characterized by the mealiness, the MA75 treatment showed lower intensity for all attributes evaluated and they were ineffective to maintain good quality of the fruits during cold storage. Higher correlation coefficients (positive) were found between fresh appearance and flesh firmness (0.95), fresh appearance and juiciness (0.97), ratio and intensity of fresh peach smell (0.81), as well as higher correlation coefficients (negative) between Hue angle and intensity of yellow colour (-0.91), fresh appearance and meatiness (-0.92), juiciness and mealiness (-0.95), firmness and meatiness (-0.94).
Subject: Prunus persica
chilling injury
woolliness
Quantitative descriptive analysis
Country: Brasil
Editor: Soc Brasileira Fruticultura
Rights: aberto
Date Issue: 2010
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

Files in This Item:
File Description SizeFormat 
WOS000283632600006.pdf435.49 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.