Performance of an Expert Sensory Panel and Instrumental Measures for Assessing Eating Fruit Quality Attributes in a Pear Breeding Programme
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Publication date
2023-03-27ISSN
2304-8158
Abstract
Breeding programmes count on stable trained panels that support breeding evaluation
selections. This work aimed to evaluate the performance of a small expert panel in the join IRTA-PFR
breeding programme to validate its use in the sensory assessments of fruit pear genotypes during
the selection process. A breeding F1 population of 80 pear seedlings from this programme was used.
Descriptors and standard references used for sensory evaluations of pear attributes were previously
defined by the four members of the expert panel. A General Procrustes Analysis (GPA) was applied to
analyse the relations between instrumental and sensory traits. The results showed a good relationship
between sensory attributes such as firmness and crispness with penetrometer measures. A high
correlation was also found between sensory sourness and titratable acidity (TA). Panel performance
was evaluated in terms of reproducibility, homogeneity, and panel consonance. The results indicated
that the experts were very consistent and had a good performance. The work demonstrates, for the
first time, that a small expert trained panel could be efficiently used in pear breeding programmes
and allows for the selection process in a more economical and available way in contrast to the larger
sensory panels conventionally used.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
633 - Field crops and their production
Pages
13
Publisher
MDPI
Is part of
Foods
Citation
Lozano, Lidia, Ignasi Iglesias, Jaume Puy, and Gemma Echeverria. 2023. "Performance Of An Expert Sensory Panel And Instrumental Measures For Assessing Eating Fruit Quality Attributes In A Pear Breeding Programme". Foods 12 (7): 1426. doi:10.3390/foods12071426
Program
Fructicultura
Postcollita
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2685]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/