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Sensory quality of Australian D'agen prunes in relation to fruit maturity and chemical composition
Author(s) -
Scott Kevin J,
Yuen Christopher M C,
Kim GunHee
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740620114
Subject(s) - titratable acid , maturity (psychological) , dry matter , chemical composition , food science , chemistry , composition (language) , horticulture , zoology , biology , psychology , developmental psychology , linguistics , philosophy , organic chemistry
Abstract The effects of harvesting prunes at different stages of maturity on the eating quality of rehydrated prunes were studied during two seasons. Fruit from commercial orchards were harvested six times at weekly intervals. The total soluble solids, the ratio of total soluble solids to titratable acidity, and dry matter increased and titratable acidity declined during the harvesting periods. The sensory tests showed that linear regressions relating eating quality to each of the above chemical indices of maturity were significant.