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Sensory Descriptive Analysis of cv. Cresthaven Peaches‐Maturity, Ripening and Storage Effects
Author(s) -
LYON B. G.,
ROBERTSON J. A.,
MEREDITH F. I.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb03238.x
Subject(s) - ripening , maturity (psychological) , horticulture , flavor , relative humidity , sensory analysis , chemistry , food science , biology , geography , psychology , developmental psychology , meteorology
ABSTRACT Peaches (cv. Cresthaven), at three maturity grades (IM‐immature, TM‐threshold mature, and MA‐mature), were evaluated by a trained descriptive analysis panel before and after ripening at 20°C and 85% relative humidity (RH) and after storage at 0°C, followed by ripening. Variable Cluster Analysis indicated 4 clusters (CL) of attributes that explained > 70% of the variation in the data. CL‐I (green, hardness, fracturability) distinguished IM and TM fruit at harvest. CL‐II (peachy, sweet, fruity, juiciness) showed that IM ripened fruit did not attain a comparable intensity of these notes as did ripened TM or MA fruit. Intensity of flavor changes due to ripening and storage depended on maturity of fruit when it was harvested.