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dc.contributor.authorTorregrosa, Laia
dc.contributor.authorEcheverria, Gemma
dc.contributor.authorIlla, Josep
dc.contributor.authorGiné-Bordonaba, Jordi
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-12-23T15:06:42Z
dc.date.issued2019-05-27
dc.identifier.citationTorregrosa, Laia, Gemma Echeverria, Josep Illa, and Jordi Giné-Bordonaba. 2019. "Ripening Behaviour And Consumer Acceptance Of ‘Conference’ Pears During Shelf Life After Long Term DCA-Storage". Postharvest Biology And Technology 155: 94-101. Elsevier BV. doi:10.1016/j.postharvbio.2019.05.014.ca
dc.identifier.issn0925-5214ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/602
dc.description.abstractWith the increasing demand for ready to eat fruit, understanding how pear quality evolves during shelf life (SL) is of paramount importance for retailers. Accordingly, the relationships between physicochemical quality parameters, the emission of volatile compounds and consumer satisfaction were investigated in ‘Conference’ pears from different orchards and stored at 20 °C following 8 months of cold storage (-0.5 °C) under dynamic controlled atmosphere (DCA). Our results showed that DCA storage strongly inhibits firmness loss (<5%) without negatively affecting other quality traits. Upon removal from cold storage and ripening at 20 °C, ‘Conference’ pears loss nearly 80% of its initial firmness in only 5 d. Firmness evolution from harvest to 5 d of SL was successfully fitted with a reverse Gompertz equation (R2 > 0.96). Prolonged DCA storage of Conference did not completely impede ripening as indicated by the reducing trend of IAD and the ethylene postclimacteric behavior of the fruit during SL. In parallel to the decrease of firmness during SL, there was a consistent increase in most ester-type volatiles and especially in hexyl acetate and butyl acetate. Generally, the highest consumer satisfaction after DCA cold storage of ‘Conference’ pears was reached after 3 d at 20 °C. In this sense, the most appreciated pears by consumer were those showing high flavour in combination with firmness values in the range of 10–30 N. The Partial Least Square (PLS) model showed that total soluble solids (TSS), the ratio TSS/TTA (total titratable acidity), consumer flavour perception and some particular volatile compounds (i.e. methyl, ethyl and hexyl acetates as well as ethyl trans,cis-2,4-decadienoate) were positively correlated to consumer’s overall liking while firmness, TTA and index of absorbance difference (IAD) had a negative correlation and higher prediction capability.ca
dc.format.extent32ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofPostharvest Biology and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleRipening behaviour and consumer acceptance of ‘Conference’ pears during shelf life after long term DCA-storageca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-05-26T02:00:00Z
dc.embargo.terms24 mesosca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.postharvbio.2019.05.014ca
dc.contributor.groupPostcollitaca


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