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Gayle M Crisosto - One of the best experts on this subject based on the ideXlab platform.
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relationship between ripe soluble solids concentration rssc and Consumer Acceptance of high and low acid melting flesh peach and nectarine prunus persica l batsch cultivars
Postharvest Biology and Technology, 2005Co-Authors: Carlos H. Crisosto, Gayle M CrisostoAbstract:The minimum RSSC needed to reach high Consumer Acceptance for peach and nectarine was determined by using ‘in-store’ Consumer tests of low and high RTA melting flesh cultivars as a part of our program to develop minimum quality indexes. For ‘Ivory Princess’, a low acid, white flesh peach, ‘Honey Kist’, a low acid, yellow flesh nectarine, ‘Elegant Lady’, a high acid, yellow flesh peach, and ‘Spring Bright’, a high acid, yellow flesh nectarine, degree of liking and Consumer Acceptance were associated with ripe soluble solids concentration (RSSC) regardless of ripe titratable acidity (RTA). For the two high acid (0.70–0.90% RTA) cultivars tested, Consumer Acceptance increased rapidly as RSSC increased, reaching ∼90%. In these cultivars, Consumer Acceptance reached a plateau and above which, it became insensitive to any additional increase in RSSC. For ‘Elegant Lady’ and ‘Spring Bright’, the plateau was reached at 11–12%, and 10–11% RSSC with ∼90% Consumer Acceptance, respectively. For the low acid cultivars (0.30–0.50% RTA), ‘Ivory Princess’ and ‘Honey Kist’, Consumer Acceptance progressively increased as RSSC increased without reaching a plateau, and attained nearly 100% Acceptance with RSSC of 16 and 15%, respectively. For these low acid and high acid cultivars, Consumer Acceptance was closely related to RSSC but maximum Consumer Acceptance was attained at different RSCC levels depending on the cultivar. The fact that these cultivars reached high Consumer Acceptance with different RSSC levels indicates that a single generic RSSC quality index would not be reliable to assure Consumer satisfaction across all cultivars. © 2005 Elsevier B.V. All rights reserved.
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Understanding tree fruit Consumer Acceptance
Acta Horticulturae, 2005Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, D. GamerAbstract:The role of ripe soluble solids concentration (RSSC), and its relationship with ripe titratable acidity (RTA) in peach, plum, and nectarine Consumer Acceptance was studied as a part of our program to develop minimum quality indexes. Results of our adulterated peach juice sensory analysis indicated that liking is well related to the perception of sweetness, but titratable acidity (TA) plays an important role at low soluble solids concentration (SSC) levels (
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Increasing 'Blackamber' plum (Prunus salicina Lindell) Consumer Acceptance
Postharvest Biology and Technology, 2004Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, David Garner, Earl BowermanAbstract:‘Blackamber’ plum (Prunus salicina Lindell) Consumer Acceptance and market life were highly dependent on harvest date. For fruit within the most common industry ripe soluble solids concentration (RSSC) range (10.0–11.9%), ripe titratable acidity (RTA) played a significant role in Consumer Acceptance. Plums within this RSSC range combined with low RTA (≤0.60%) were disliked by 18% of Consumers, while plums with RTA ≥1.00% were disliked by 60% of Consumers. Plums with RSSC ≥12.0% had ∼ 75% Consumer Acceptance, regardless of RTA. Fruit harvested between 35.6 and 17.8 N had high Consumer Acceptance because of lower RTA and higher RSSC than earlier harvested fruit. Ripening plums before consumption decreased TA by approximately 30% from the TA measured at harvest. In some cases, this decrease in TA during ripening may increase the acceptability of plums that would otherwise be unacceptable. Development of chilling injury (CI) symptoms limited market life of fruit harvested early (44.5–35.6 N) and late (17.8–13.3 N). Late harvested fruit were more likely to develop flesh translucency (overripe or bladderiness) when stored at 5 ◦ C, whereas early harvested fruit had low Consumer Acceptance and were more prone to develop flesh bleeding/browning during storage at 0 or 5 ◦ C. Based on this work, ‘Blackamber’ plums are well adapted to late harvest but proper postharvest temperature management, including ripening, and marketing within its market life potential are necessary to avoid the onset of storage disorders and maintain flavor. © 2004 Elsevier B.V. All rights reserved.
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Consumer Acceptance of brooks and bing cherries is mainly dependent on fruit ssc and visual skin color
Postharvest Biology and Technology, 2003Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, Paul MetheneyAbstract:During two seasons, ‘in-store’ Consumer Acceptance tests were performed to determine the relationship between soluble solids concentration (SSC), titratable acidity (TA) and visual skin color on ‘Brooks’ and ‘Bing’ cherry Consumer Acceptance. For this, approximately 600 Consumers were presented cherry samples at targeted skin colors with SSC in the range of ca. 13.0 � /20.0% and TA in the range of ca. 0.50 � /1.00%. For each cherry sample, one half of the whole cherry was tasted and the other half was used to determine SSC and TA. TA � /0.60% reduced Consumer Acceptance on ‘Brooks’ cherries with B/16.0% SSC compared to cherries with 5/0.60% TA, while in ‘Bing’ the same situation only occurred on cherries with 5/13.0% SSC. High Consumer Acceptance was determined on ‘Brooks’ and ‘Bing’ cherries when SSC were � /16.0% without regard to TA. For both cultivars, the highest percentage of American Consumers would buy cherries based on dark skin color without regard to ethnic group (Caucasian, Asian American, Hispanic, or Black) or gender. However, Consumer age was related to making the ‘buy’ or ‘not to buy’ decision based on cherry skin color. Consumers under 18 years old were less biased to buy cherries based on visual skin color. Thus, this work demonstrated that for ‘Brooks’ and ‘Bing’ cherries, a full bright red or dark mahogany skin color should be reached, respectively, in addition to a minimum SSC of 16.0% to satisfy the majority of American Consumers. # 2002 Elsevier Science B.V. All rights reserved.
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UNDERSTANDING Consumer Acceptance OF PEACH, NECTARINE AND PLUM CULTIVARS
Acta Horticulturae, 2003Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, Earl BowermanAbstract:In-store’ Consumer Acceptance tests, as part of a four-step program to develop a minimum quality index, were performed to determine the relationship between ripe soluble solids concentration (RSSC) and/or ripe titratable acidity (RTA), and Consumer Acceptance of ‘Elegant Lady’ peach, ‘Spring Bright’ nectarine, and ‘Blackamber’ plum. For these peach and nectarine cultivars, Consumer Acceptance was significantly related to RSSC. For ‘Blackamber’, Consumer Acceptance was significantly related to RSSC and RTA. The results from our “in-store” Consumer tests and our previous orchard surveys demonstrated that these RSSC levels could be exceeded by these cultivars if good production practices are used. INTRODUCTION The increase in production of stone fruit in recent years includes new cultivars with different flesh colors, flavors, soluble solids concentrations (SSC), and titratable acidities (TA). Studies have associated high Consumer Acceptance of fruit with high soluble solids concentration (SSC) in peaches (Parker et al., 1991; Robertson et al., 1988; Kader, 1994). The importance of TA and SSC-TA ratio in oranges (Pehrson and Ivans, 1988) and volatiles (Romani and Jennings, 1971) in other commodities have been pointed out. From our previous research working with ‘Brooks’ and ‘Bing’ sweet cherries (Crisosto et al., 2002, 2003), ‘Hayward’ kiwifruit (Crisosto and Crisosto, 2001), and ‘Redglobe’ table grapes (Crisosto and Crisosto, 2002) we concluded that Consumer Acceptance was more sensitive to the SSC-TA ratio than to the SSC, but it depends on the cultivar. Tree fruit acidity is determined by several factors such as cultivar, environmental conditions, canopy position, crop load, ripening, fruit maturity (Crisosto et al., 1995, 1997), and rootstock (DeJong et al., 2002). As fruit production is increasing, we believe that it is important to understand the role of fruit SSC and TA in Consumer Acceptance. MATERIALS AND METHODS ‘In-store’ Consumer Acceptance tests were carried out on ‘Elegant Lady’ peach, ‘Spring Bright’ nectarine, and ‘Blackamber’ plum during the 2002 season as previously described by Crisosto and Crisosto (2002). Approximately 100 Consumers at a major supermarket were interviewed for each cultivar. For each cultivar, each Consumer was presented four fruit samples of the four ripe SSC classes. These classes were selected to include the historical SSC levels from previous industry-wide fruit quality surveys. On the day of the Consumer test in the morning, all ripened fruit of the cultivar to be tested were placed at room temperature (20oC). On each fruit to be used for the Consumer test, a dime-size piece of skin was removed from one cheek and the flesh firmness measured with a UC firmness tester equipped with an 8 mm tip. If the fruit was ripe, i.e. 4.4-17.8 N flesh firmness, a number code was written on the tip of the fruit and the flesh firmness recorded. Then a longitudinal wedge was removed from the same area as the flesh firmness, placed between two layers of cheesecloth and the juice expressed for subsequent soluble solids concentration (SSC) and titratable acidity (TA) measurements. The coded fruit was placed in one of four boxes of the correct SSC class (A, B, C, D) based on the SSC measurement. This single fruit RSSC and RTA measurement technique reduced the fruit to fruit variability within each SSC class. For each fruit sample, the Consumer was asked to taste it, then to indicate if he/she “likes”, “neither likes nor dislikes”, or “dislikes” the sample. Then, the Consumer was asked to indicate his/her degree of liking/disliking: slightly, moderately, very much, or extremely. The Consumer’s response was recorded using a 9-point hedonic scale (1-dislike extremely to 9-like extremely). Consumer Acceptance was measured as both degree of liking (1-
Carlos H. Crisosto - One of the best experts on this subject based on the ideXlab platform.
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relationship between ripe soluble solids concentration rssc and Consumer Acceptance of high and low acid melting flesh peach and nectarine prunus persica l batsch cultivars
Postharvest Biology and Technology, 2005Co-Authors: Carlos H. Crisosto, Gayle M CrisostoAbstract:The minimum RSSC needed to reach high Consumer Acceptance for peach and nectarine was determined by using ‘in-store’ Consumer tests of low and high RTA melting flesh cultivars as a part of our program to develop minimum quality indexes. For ‘Ivory Princess’, a low acid, white flesh peach, ‘Honey Kist’, a low acid, yellow flesh nectarine, ‘Elegant Lady’, a high acid, yellow flesh peach, and ‘Spring Bright’, a high acid, yellow flesh nectarine, degree of liking and Consumer Acceptance were associated with ripe soluble solids concentration (RSSC) regardless of ripe titratable acidity (RTA). For the two high acid (0.70–0.90% RTA) cultivars tested, Consumer Acceptance increased rapidly as RSSC increased, reaching ∼90%. In these cultivars, Consumer Acceptance reached a plateau and above which, it became insensitive to any additional increase in RSSC. For ‘Elegant Lady’ and ‘Spring Bright’, the plateau was reached at 11–12%, and 10–11% RSSC with ∼90% Consumer Acceptance, respectively. For the low acid cultivars (0.30–0.50% RTA), ‘Ivory Princess’ and ‘Honey Kist’, Consumer Acceptance progressively increased as RSSC increased without reaching a plateau, and attained nearly 100% Acceptance with RSSC of 16 and 15%, respectively. For these low acid and high acid cultivars, Consumer Acceptance was closely related to RSSC but maximum Consumer Acceptance was attained at different RSCC levels depending on the cultivar. The fact that these cultivars reached high Consumer Acceptance with different RSSC levels indicates that a single generic RSSC quality index would not be reliable to assure Consumer satisfaction across all cultivars. © 2005 Elsevier B.V. All rights reserved.
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Understanding tree fruit Consumer Acceptance
Acta Horticulturae, 2005Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, D. GamerAbstract:The role of ripe soluble solids concentration (RSSC), and its relationship with ripe titratable acidity (RTA) in peach, plum, and nectarine Consumer Acceptance was studied as a part of our program to develop minimum quality indexes. Results of our adulterated peach juice sensory analysis indicated that liking is well related to the perception of sweetness, but titratable acidity (TA) plays an important role at low soluble solids concentration (SSC) levels (
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Increasing 'Blackamber' plum (Prunus salicina Lindell) Consumer Acceptance
Postharvest Biology and Technology, 2004Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, David Garner, Earl BowermanAbstract:‘Blackamber’ plum (Prunus salicina Lindell) Consumer Acceptance and market life were highly dependent on harvest date. For fruit within the most common industry ripe soluble solids concentration (RSSC) range (10.0–11.9%), ripe titratable acidity (RTA) played a significant role in Consumer Acceptance. Plums within this RSSC range combined with low RTA (≤0.60%) were disliked by 18% of Consumers, while plums with RTA ≥1.00% were disliked by 60% of Consumers. Plums with RSSC ≥12.0% had ∼ 75% Consumer Acceptance, regardless of RTA. Fruit harvested between 35.6 and 17.8 N had high Consumer Acceptance because of lower RTA and higher RSSC than earlier harvested fruit. Ripening plums before consumption decreased TA by approximately 30% from the TA measured at harvest. In some cases, this decrease in TA during ripening may increase the acceptability of plums that would otherwise be unacceptable. Development of chilling injury (CI) symptoms limited market life of fruit harvested early (44.5–35.6 N) and late (17.8–13.3 N). Late harvested fruit were more likely to develop flesh translucency (overripe or bladderiness) when stored at 5 ◦ C, whereas early harvested fruit had low Consumer Acceptance and were more prone to develop flesh bleeding/browning during storage at 0 or 5 ◦ C. Based on this work, ‘Blackamber’ plums are well adapted to late harvest but proper postharvest temperature management, including ripening, and marketing within its market life potential are necessary to avoid the onset of storage disorders and maintain flavor. © 2004 Elsevier B.V. All rights reserved.
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Consumer Acceptance of brooks and bing cherries is mainly dependent on fruit ssc and visual skin color
Postharvest Biology and Technology, 2003Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, Paul MetheneyAbstract:During two seasons, ‘in-store’ Consumer Acceptance tests were performed to determine the relationship between soluble solids concentration (SSC), titratable acidity (TA) and visual skin color on ‘Brooks’ and ‘Bing’ cherry Consumer Acceptance. For this, approximately 600 Consumers were presented cherry samples at targeted skin colors with SSC in the range of ca. 13.0 � /20.0% and TA in the range of ca. 0.50 � /1.00%. For each cherry sample, one half of the whole cherry was tasted and the other half was used to determine SSC and TA. TA � /0.60% reduced Consumer Acceptance on ‘Brooks’ cherries with B/16.0% SSC compared to cherries with 5/0.60% TA, while in ‘Bing’ the same situation only occurred on cherries with 5/13.0% SSC. High Consumer Acceptance was determined on ‘Brooks’ and ‘Bing’ cherries when SSC were � /16.0% without regard to TA. For both cultivars, the highest percentage of American Consumers would buy cherries based on dark skin color without regard to ethnic group (Caucasian, Asian American, Hispanic, or Black) or gender. However, Consumer age was related to making the ‘buy’ or ‘not to buy’ decision based on cherry skin color. Consumers under 18 years old were less biased to buy cherries based on visual skin color. Thus, this work demonstrated that for ‘Brooks’ and ‘Bing’ cherries, a full bright red or dark mahogany skin color should be reached, respectively, in addition to a minimum SSC of 16.0% to satisfy the majority of American Consumers. # 2002 Elsevier Science B.V. All rights reserved.
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UNDERSTANDING Consumer Acceptance OF PEACH, NECTARINE AND PLUM CULTIVARS
Acta Horticulturae, 2003Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, Earl BowermanAbstract:In-store’ Consumer Acceptance tests, as part of a four-step program to develop a minimum quality index, were performed to determine the relationship between ripe soluble solids concentration (RSSC) and/or ripe titratable acidity (RTA), and Consumer Acceptance of ‘Elegant Lady’ peach, ‘Spring Bright’ nectarine, and ‘Blackamber’ plum. For these peach and nectarine cultivars, Consumer Acceptance was significantly related to RSSC. For ‘Blackamber’, Consumer Acceptance was significantly related to RSSC and RTA. The results from our “in-store” Consumer tests and our previous orchard surveys demonstrated that these RSSC levels could be exceeded by these cultivars if good production practices are used. INTRODUCTION The increase in production of stone fruit in recent years includes new cultivars with different flesh colors, flavors, soluble solids concentrations (SSC), and titratable acidities (TA). Studies have associated high Consumer Acceptance of fruit with high soluble solids concentration (SSC) in peaches (Parker et al., 1991; Robertson et al., 1988; Kader, 1994). The importance of TA and SSC-TA ratio in oranges (Pehrson and Ivans, 1988) and volatiles (Romani and Jennings, 1971) in other commodities have been pointed out. From our previous research working with ‘Brooks’ and ‘Bing’ sweet cherries (Crisosto et al., 2002, 2003), ‘Hayward’ kiwifruit (Crisosto and Crisosto, 2001), and ‘Redglobe’ table grapes (Crisosto and Crisosto, 2002) we concluded that Consumer Acceptance was more sensitive to the SSC-TA ratio than to the SSC, but it depends on the cultivar. Tree fruit acidity is determined by several factors such as cultivar, environmental conditions, canopy position, crop load, ripening, fruit maturity (Crisosto et al., 1995, 1997), and rootstock (DeJong et al., 2002). As fruit production is increasing, we believe that it is important to understand the role of fruit SSC and TA in Consumer Acceptance. MATERIALS AND METHODS ‘In-store’ Consumer Acceptance tests were carried out on ‘Elegant Lady’ peach, ‘Spring Bright’ nectarine, and ‘Blackamber’ plum during the 2002 season as previously described by Crisosto and Crisosto (2002). Approximately 100 Consumers at a major supermarket were interviewed for each cultivar. For each cultivar, each Consumer was presented four fruit samples of the four ripe SSC classes. These classes were selected to include the historical SSC levels from previous industry-wide fruit quality surveys. On the day of the Consumer test in the morning, all ripened fruit of the cultivar to be tested were placed at room temperature (20oC). On each fruit to be used for the Consumer test, a dime-size piece of skin was removed from one cheek and the flesh firmness measured with a UC firmness tester equipped with an 8 mm tip. If the fruit was ripe, i.e. 4.4-17.8 N flesh firmness, a number code was written on the tip of the fruit and the flesh firmness recorded. Then a longitudinal wedge was removed from the same area as the flesh firmness, placed between two layers of cheesecloth and the juice expressed for subsequent soluble solids concentration (SSC) and titratable acidity (TA) measurements. The coded fruit was placed in one of four boxes of the correct SSC class (A, B, C, D) based on the SSC measurement. This single fruit RSSC and RTA measurement technique reduced the fruit to fruit variability within each SSC class. For each fruit sample, the Consumer was asked to taste it, then to indicate if he/she “likes”, “neither likes nor dislikes”, or “dislikes” the sample. Then, the Consumer was asked to indicate his/her degree of liking/disliking: slightly, moderately, very much, or extremely. The Consumer’s response was recorded using a 9-point hedonic scale (1-dislike extremely to 9-like extremely). Consumer Acceptance was measured as both degree of liking (1-
Carolyn F Ross - One of the best experts on this subject based on the ideXlab platform.
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antioxidant activity and Consumer Acceptance of grape seed flour containing food products
International Journal of Food Science and Technology, 2012Co-Authors: Maria Rosales U Soto, Kelsie Brown, Carolyn F RossAbstract:Summary Grape seed flour (GSF) is produced from the pomace waste generated during winemaking. The inclusion of Merlot and Cabernet Sauvignon GSFs in cereal bars, pancakes and noodles was evaluated using antioxidant activity measurements [2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging]. Each product (noodles, pancakes and cereal bars) was also evaluated on separate days for Consumer Acceptance (n = 100 per panel). In comparing antioxidant activities, the highest DPPH radical-scavenging activity was in pancakes containing Cabernet Sauvignon GSF (25% and 30%), noodles containing Cabernet Sauvignon GSF (20%) and cereal bars containing Merlot GSF (5%). From Consumer sensory evaluation, cereal bars made with Merlot GSF, control pancakes and control noodles had high Consumer Acceptance. Products with low Consumer Acceptance included pancakes containing 25% Cabernet Sauvignon GSF and noodles containing 20% Cabernet Sauvignon GSF. Overall, the cereal bar containing 5% Merlot GSF showed a good balance of high antioxidant activity with Consumer acceptability, making this a promising GSF-containing new food product.
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Antioxidant activity and Consumer Acceptance of grape seed flour‐containing food products
International Journal of Food Science & Technology, 2011Co-Authors: Maria U. Rosales Soto, Kelsie Brown, Carolyn F RossAbstract:Summary Grape seed flour (GSF) is produced from the pomace waste generated during winemaking. The inclusion of Merlot and Cabernet Sauvignon GSFs in cereal bars, pancakes and noodles was evaluated using antioxidant activity measurements [2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging]. Each product (noodles, pancakes and cereal bars) was also evaluated on separate days for Consumer Acceptance (n = 100 per panel). In comparing antioxidant activities, the highest DPPH radical-scavenging activity was in pancakes containing Cabernet Sauvignon GSF (25% and 30%), noodles containing Cabernet Sauvignon GSF (20%) and cereal bars containing Merlot GSF (5%). From Consumer sensory evaluation, cereal bars made with Merlot GSF, control pancakes and control noodles had high Consumer Acceptance. Products with low Consumer Acceptance included pancakes containing 25% Cabernet Sauvignon GSF and noodles containing 20% Cabernet Sauvignon GSF. Overall, the cereal bar containing 5% Merlot GSF showed a good balance of high antioxidant activity with Consumer acceptability, making this a promising GSF-containing new food product.
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total phenolic content Consumer Acceptance and instrumental analysis of bread made with grape seed flour
Journal of Food Science, 2011Co-Authors: Clifford Hoye, Carolyn F RossAbstract:: Grape seed flour (GSF) from grape pomace, a waste product generated during winemaking, was explored for use in bread production due to its potential health benefits. This study evaluated the Consumer Acceptance and physical properties of bread, including total phenolic content (TPC), made with varying levels of GSF. Dough and breads were prepared using different levels of replacement of hard red spring wheat flour (HRS) with GSF (0 to 10 g GSF/100 g HRS) and stored for 0, 2, or 6 wk at −20 °C. Replacement of 10 g GSF/100 g HRS increased the bread TPC from 0.064 mg tannic acid/g dry weight to 4.25 mg tannic acid/g dry weight. Consumer Acceptance and instrumental analyses were used to investigate changes in sensory and texture properties due to GSF replacement. Replacement above 5 g GSF/100 g HRS decreased the loaf brightness and volume, with an increase in the bread hardness and porosity. Generally, breads containing ≥ 7.5 g GSF/100 g HRS were characterized by lower Consumer Acceptance. A reduction in overall and bitterness Acceptance was observed in bread at 10 g GSF/100 g HRS, with decreased Acceptance of astringency and sweetness at 7.5 and 10 g GSF/100 g HRS. Based on these results, the replacement of 5 g GSF/100 g HRS is recommended for the production of fortified breads with acceptable physical and sensory properties and high TPC activity compared to refined bread. Practical Applications: This study shows that grape seed flour (GSF) can be used to replace hard red spring wheat flour (HRS) in bread production, with moderate impact on the physical and sensory properties of the bread. Replacement of up to 10 g GSF/100 g HRS significantly decreased overall Consumer Acceptance of the bread, with lower Consumer Acceptance of sweetness and astringency at 7.5 and 10 g GSF/100 g HRS. Thus, a replacement value of 5 g GSF/100 g HRS is recommended for the production of fortified breads.
Gail Vance Civille - One of the best experts on this subject based on the ideXlab platform.
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food quality Consumer Acceptance and sensory attributes
Journal of Food Quality, 1991Co-Authors: Gail Vance CivilleAbstract:The quality of foods is intricately related to the sensory properties of food products. Several dimensions of quality are functions of sensory characteristics. The proposed system for measuring food quality includes determining key product attributes and measuring conformance to those attributes. Both descriptive analysis, to document products, and Consumer input, to measure affective responses, contribute substantially to defining sensory product specifications. Descriptive data are related to overall Consumer Acceptance, to Consumer Acceptance for appearance, flavor and texture, and to key Consumer attributes. These relationships allow management to set realistic and effective specifications for quality control.
Earl Bowerman - One of the best experts on this subject based on the ideXlab platform.
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Increasing 'Blackamber' plum (Prunus salicina Lindell) Consumer Acceptance
Postharvest Biology and Technology, 2004Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, David Garner, Earl BowermanAbstract:‘Blackamber’ plum (Prunus salicina Lindell) Consumer Acceptance and market life were highly dependent on harvest date. For fruit within the most common industry ripe soluble solids concentration (RSSC) range (10.0–11.9%), ripe titratable acidity (RTA) played a significant role in Consumer Acceptance. Plums within this RSSC range combined with low RTA (≤0.60%) were disliked by 18% of Consumers, while plums with RTA ≥1.00% were disliked by 60% of Consumers. Plums with RSSC ≥12.0% had ∼ 75% Consumer Acceptance, regardless of RTA. Fruit harvested between 35.6 and 17.8 N had high Consumer Acceptance because of lower RTA and higher RSSC than earlier harvested fruit. Ripening plums before consumption decreased TA by approximately 30% from the TA measured at harvest. In some cases, this decrease in TA during ripening may increase the acceptability of plums that would otherwise be unacceptable. Development of chilling injury (CI) symptoms limited market life of fruit harvested early (44.5–35.6 N) and late (17.8–13.3 N). Late harvested fruit were more likely to develop flesh translucency (overripe or bladderiness) when stored at 5 ◦ C, whereas early harvested fruit had low Consumer Acceptance and were more prone to develop flesh bleeding/browning during storage at 0 or 5 ◦ C. Based on this work, ‘Blackamber’ plums are well adapted to late harvest but proper postharvest temperature management, including ripening, and marketing within its market life potential are necessary to avoid the onset of storage disorders and maintain flavor. © 2004 Elsevier B.V. All rights reserved.
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UNDERSTANDING Consumer Acceptance OF PEACH, NECTARINE AND PLUM CULTIVARS
Acta Horticulturae, 2003Co-Authors: Carlos H. Crisosto, Gayle M Crisosto, Earl BowermanAbstract:In-store’ Consumer Acceptance tests, as part of a four-step program to develop a minimum quality index, were performed to determine the relationship between ripe soluble solids concentration (RSSC) and/or ripe titratable acidity (RTA), and Consumer Acceptance of ‘Elegant Lady’ peach, ‘Spring Bright’ nectarine, and ‘Blackamber’ plum. For these peach and nectarine cultivars, Consumer Acceptance was significantly related to RSSC. For ‘Blackamber’, Consumer Acceptance was significantly related to RSSC and RTA. The results from our “in-store” Consumer tests and our previous orchard surveys demonstrated that these RSSC levels could be exceeded by these cultivars if good production practices are used. INTRODUCTION The increase in production of stone fruit in recent years includes new cultivars with different flesh colors, flavors, soluble solids concentrations (SSC), and titratable acidities (TA). Studies have associated high Consumer Acceptance of fruit with high soluble solids concentration (SSC) in peaches (Parker et al., 1991; Robertson et al., 1988; Kader, 1994). The importance of TA and SSC-TA ratio in oranges (Pehrson and Ivans, 1988) and volatiles (Romani and Jennings, 1971) in other commodities have been pointed out. From our previous research working with ‘Brooks’ and ‘Bing’ sweet cherries (Crisosto et al., 2002, 2003), ‘Hayward’ kiwifruit (Crisosto and Crisosto, 2001), and ‘Redglobe’ table grapes (Crisosto and Crisosto, 2002) we concluded that Consumer Acceptance was more sensitive to the SSC-TA ratio than to the SSC, but it depends on the cultivar. Tree fruit acidity is determined by several factors such as cultivar, environmental conditions, canopy position, crop load, ripening, fruit maturity (Crisosto et al., 1995, 1997), and rootstock (DeJong et al., 2002). As fruit production is increasing, we believe that it is important to understand the role of fruit SSC and TA in Consumer Acceptance. MATERIALS AND METHODS ‘In-store’ Consumer Acceptance tests were carried out on ‘Elegant Lady’ peach, ‘Spring Bright’ nectarine, and ‘Blackamber’ plum during the 2002 season as previously described by Crisosto and Crisosto (2002). Approximately 100 Consumers at a major supermarket were interviewed for each cultivar. For each cultivar, each Consumer was presented four fruit samples of the four ripe SSC classes. These classes were selected to include the historical SSC levels from previous industry-wide fruit quality surveys. On the day of the Consumer test in the morning, all ripened fruit of the cultivar to be tested were placed at room temperature (20oC). On each fruit to be used for the Consumer test, a dime-size piece of skin was removed from one cheek and the flesh firmness measured with a UC firmness tester equipped with an 8 mm tip. If the fruit was ripe, i.e. 4.4-17.8 N flesh firmness, a number code was written on the tip of the fruit and the flesh firmness recorded. Then a longitudinal wedge was removed from the same area as the flesh firmness, placed between two layers of cheesecloth and the juice expressed for subsequent soluble solids concentration (SSC) and titratable acidity (TA) measurements. The coded fruit was placed in one of four boxes of the correct SSC class (A, B, C, D) based on the SSC measurement. This single fruit RSSC and RTA measurement technique reduced the fruit to fruit variability within each SSC class. For each fruit sample, the Consumer was asked to taste it, then to indicate if he/she “likes”, “neither likes nor dislikes”, or “dislikes” the sample. Then, the Consumer was asked to indicate his/her degree of liking/disliking: slightly, moderately, very much, or extremely. The Consumer’s response was recorded using a 9-point hedonic scale (1-dislike extremely to 9-like extremely). Consumer Acceptance was measured as both degree of liking (1-