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The relationship between fruit retention force at harvest and quality of feijoa after storage
Author(s) -
DOWNS CHRISTOPHER G.,
PICKERING ANA E.,
REIHANA MAKARETA,
O'DONOGHUE ERIN M.,
MARTIN WILHELMINA
Publication year - 1988
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1988.tb03296.x
Subject(s) - flesh , titratable acid , browning , sugar , horticulture , biology , locule , organoleptic , flavour , food science , chemistry , botany , pollen , stamen
SUMMARY Feijoa ( Feijoa sellowiana , cvs Apollo and Gemini) fruits were removed from the tree and grouped into treatments according to retention force (RF) at harvest. Fruits with greater RF at harvest had higher titratable acidity and flesh firmness, lower soluble solids content and less locule clarity at harvest than fruits with lower RF. After 4 wk storage at 4 °C and 5 days shelflife at 20 °C titratable acidity, soluble solids and firmness in these fruits were similar across RF grades except that after shelflife the incidence of flesh and locule browning was greater in fruits harvested with low RF when compared with fruits picked with greater force. At harvest the total sugar and organic acids, and the sugar: acid ratio were similar irrespective of RF, whereas after storage and shelflife no consistent effect of RF existed. Taste panellists could not detect differences in the eating appeal of fruit harvested with high or with low retention force after storage and shelflife. Soluble solids, acidity and flesh firmness declined markedly over storage and shelflife irrespective of retention force at harvest and although these fruits were still acceptable for eating, they no longer had the characteristic flavour and texture of unstored feijoas.