Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/40437 |
Resumo: | 'Hayward' kiwifruit were treated with 0.5 μL·L-1 of 1-methylcyclopropene (1- MCP) and stored in air at 0 °C. Treatment with 1-MCP reduced softening of kiwifruit during storage but did not affect soluble solids or titratable acidity. Sensory analyses were performed by a consumer panel and by trained panelists after 41, 77, and 161 days in storage. 1-MCP treatment negatively affected consumer preference, expressed as degree of liking. The trained panel clearly perceived 1-MCP-treated kiwifruit after 41 days in storage at 0 °C as more sour and firmer but less juicy, less sweet, and less flavorful than untreated fruit. After 161 days in storage, the perceived differences between 1-MCP-treated and untreated fruit had been reduced for sweetness and acidity, but the panel perceived 1-MCP-treated fruit as firmer and lagging behind in the ripening process. Altering the poststorage ripening rate, by placing 1-MCP-treated fruit at a higher temperature than untreated controls, allowed fruit to develop in such a way that a sensory panel was unable to distinguish between treatments. This result indicates that 1-MCP-treated fruit can be perceived by the consumer as similar to untreated fruit if adequately conditioned. |
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Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' KiwifruitActinidia deliciosaFruit qualitySensory analysisTexture'Hayward' kiwifruit were treated with 0.5 μL·L-1 of 1-methylcyclopropene (1- MCP) and stored in air at 0 °C. Treatment with 1-MCP reduced softening of kiwifruit during storage but did not affect soluble solids or titratable acidity. Sensory analyses were performed by a consumer panel and by trained panelists after 41, 77, and 161 days in storage. 1-MCP treatment negatively affected consumer preference, expressed as degree of liking. The trained panel clearly perceived 1-MCP-treated kiwifruit after 41 days in storage at 0 °C as more sour and firmer but less juicy, less sweet, and less flavorful than untreated fruit. After 161 days in storage, the perceived differences between 1-MCP-treated and untreated fruit had been reduced for sweetness and acidity, but the panel perceived 1-MCP-treated fruit as firmer and lagging behind in the ripening process. Altering the poststorage ripening rate, by placing 1-MCP-treated fruit at a higher temperature than untreated controls, allowed fruit to develop in such a way that a sensory panel was unable to distinguish between treatments. This result indicates that 1-MCP-treated fruit can be perceived by the consumer as similar to untreated fruit if adequately conditioned.Veritati - Repositório Institucional da Universidade Católica PortuguesaAlmeida, Domingos P. F.Gomes, Maria Helena2023-03-03T15:04:57Z2009-122009-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/40437eng0018-534510.21273/hortsci.44.7.193672849122118000272751600023info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:45:57Zoai:repositorio.ucp.pt:10400.14/40437Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:33:10.419940Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit |
title |
Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit |
spellingShingle |
Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit Almeida, Domingos P. F. Actinidia deliciosa Fruit quality Sensory analysis Texture |
title_short |
Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit |
title_full |
Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit |
title_fullStr |
Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit |
title_full_unstemmed |
Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit |
title_sort |
Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit |
author |
Almeida, Domingos P. F. |
author_facet |
Almeida, Domingos P. F. Gomes, Maria Helena |
author_role |
author |
author2 |
Gomes, Maria Helena |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Almeida, Domingos P. F. Gomes, Maria Helena |
dc.subject.por.fl_str_mv |
Actinidia deliciosa Fruit quality Sensory analysis Texture |
topic |
Actinidia deliciosa Fruit quality Sensory analysis Texture |
description |
'Hayward' kiwifruit were treated with 0.5 μL·L-1 of 1-methylcyclopropene (1- MCP) and stored in air at 0 °C. Treatment with 1-MCP reduced softening of kiwifruit during storage but did not affect soluble solids or titratable acidity. Sensory analyses were performed by a consumer panel and by trained panelists after 41, 77, and 161 days in storage. 1-MCP treatment negatively affected consumer preference, expressed as degree of liking. The trained panel clearly perceived 1-MCP-treated kiwifruit after 41 days in storage at 0 °C as more sour and firmer but less juicy, less sweet, and less flavorful than untreated fruit. After 161 days in storage, the perceived differences between 1-MCP-treated and untreated fruit had been reduced for sweetness and acidity, but the panel perceived 1-MCP-treated fruit as firmer and lagging behind in the ripening process. Altering the poststorage ripening rate, by placing 1-MCP-treated fruit at a higher temperature than untreated controls, allowed fruit to develop in such a way that a sensory panel was unable to distinguish between treatments. This result indicates that 1-MCP-treated fruit can be perceived by the consumer as similar to untreated fruit if adequately conditioned. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-12 2009-12-01T00:00:00Z 2023-03-03T15:04:57Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/40437 |
url |
http://hdl.handle.net/10400.14/40437 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0018-5345 10.21273/hortsci.44.7.1936 72849122118 000272751600023 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132057224347648 |