Crop load and harvest maturity effects on consumer preferences for apricots

Stanley, C.J.; Feng, Jinquan; Olsson, Shane

doi:10.1002/jsfa.6850

Cited by 11 publications

(10 citation statements)

References 38 publications

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“…TSS content values were slightly lower than those shown by other authors for other apricot cultivars, which were found to be in the range of 10-20 • Brix [11,28]. These differences may have been due to both the cultivar and the climatic conditions in the year of production, as well as management practices [5]. Our acidity values, however, were similar to those found by Ayour et al [29] in twelve apricot cultivars at different stages of maturity.…”

Section: Total Soluble Solids and Total Aciditysupporting

confidence: 61%

“…According to Stanley et al [5], the TSS content of apricots was a determining factor in the sensory quality of fruits with higher firmness (over 15 N). This relationship between fruit quality parameters and consumer acceptance has been reported in other stone fruit, where acceptability does not depend on a single parameter but on the interaction of several [26,35].…”

Section: Sensory Analysismentioning

confidence: 99%

“…The harvest is carried out when the fruit has reached a good colour development and an optimum firmness value of 3-3.5 kg, measured with an 8 mm probe, to ensure that the firmness of the fruit is sufficient to withstand the marketing period (AFRUEX, personal communication). However, the ripening conditions are often not adequate, and the organoleptic characteristics demanded by consumers cannot be achieved [3,5].…”

Section: Introductionmentioning

confidence: 99%

“…According to various studies, consumers appreciate apricots for their flavour, marked by the sugar content, the sugar/acid ratio, and the aroma [6][7][8]; colour and firmness are other relevant aspects. Regarding firmness, consumers prefer an intermediate range between 10 and 20 N [2,5], although these values vary depending on the studied cultivars The weight for each individual fruit (n = 20) was recorded using a Sartorius TE412 digital scale (Sartorius AG, Göttingen, Germany), along with its diameter, length, stone diameter and length, and pulp thickness using a digital calibrator (Infoagro Systems, S.L., Madrid, Spain).…”

Section: Introductionmentioning

confidence: 99%

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Evolution of Some Fruit Quality Parameters during Development and Ripening of Three Apricot Cultivars and Effect of Harvest Maturity on Postharvest Maturation

Velardo-Micharet

Agudo-Corbacho²,

Ayuso-Yuste

et al. 2021

Agriculture

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The objective of this study was to evaluate the fruit development, the quality at harvest and the shelf-life changes of three apricot cultivars—‘Spring Blush’, ‘Robada’, and ‘Kioto’—produced in the conditions of the Southwest Iberian Peninsula. Pomological characteristics and global quality (colour, firmness, total soluble solids, and total acidity) were weekly evaluated during fruit growth and ripening. Apricots were harvested at commercial ripening, and six and three days before, were tested for each harvest on the harvesting day and after three and five days of shelf-life at 20 °C, evaluating chlorophyll and carotenoids content and sensory quality. ‘Spring Blush’ was the earliest cultivar with a small calibre, and the change in colour was found to depend more on the evolution during the shelf-life than on the harvest date; although the panellists rated it well, it presented a significant lack of firmness for successful marketing. ‘Robada’ was the cultivar with the lowest evolution of colour, sugar and acid content, and it was the worst valued by tasters. In ‘Kioto’, differences in soluble solids, acidity, and colour were of high importance in the last days of development on the tree. ‘Kioto’ was the cultivar that showed the largest fruit size and colouring during the ripening on the tree, as well as the one with the highest overall quality that improves during shelf-life.

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Section: Total Soluble Solids and Total Aciditysupporting

confidence: 61%

Section: Sensory Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evolution of Some Fruit Quality Parameters during Development and Ripening of Three Apricot Cultivars and Effect of Harvest Maturity on Postharvest Maturation

Velardo-Micharet

Agudo-Corbacho²,

Ayuso-Yuste

et al. 2021

Agriculture

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show abstract

“…Too much firmness is, therefore, inappropriate because consumers are primarily looking for sweetness, flavor, and fondant criteria [50]. is balanced relationship between the sugar and acid contents is very important on the quality of apricot fruits, as it was already reported in previous studies [22,51,52]. It made it possible to highlight all the sensory attributes and to discriminate apricots organoleptic quality.…”

Section: Correlations Between Sensory Perception and Biochemical Traitsmentioning

confidence: 99%

Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages

Ayour

Benichou

Alahyane

et al. 2020

Journal of Food Quality

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In association with a desirable balance of sugars and organic acids, volatile compounds contribute to the important sensory attributes of apricots. This study assessed the biochemical, aromatic, and sensory qualities of ten Moroccan apricot clones at two maturity stages (M1: commercial stage and M2: consumption stage). Sucrose (1.84–7.09 g/100 g of fresh weight (FW)) and citric acid (0.56–2.25 g/100 g FW) were the main sugar and organic acid in fresh apricots, respectively. The principal identified volatile compounds classes were aldehydes, alcohols, and acetates. The major apricot volatile compounds, hexanal (15.43–696.35 μg/kg FW), 2-hexenal (9.04–404.72 μg/kg FW), β-linalool (8.49–880.50 μg/kg FW), and 1-hexanol (3.35–86.00 μg/kg FW), were previously reported to be major contributors to apricot flavor. Multivariate analysis revealed a significant impact of the ripening stage on the perception of sensory quality related to biochemical parameters. At the commercial stage, apricots were more firm and acidic, characterized by herbaceous odor and high citric acid level, while at the consumption stage, fruits were sweeter, having high reducing sugars (glucose and fructose) contents, and characterized by floral, fruity, and apricot flavors. Among suggested cultivars as suitable for consumption as fruits, red clones (“Cg 2” and “Mans 15”) and orange clones (“Marouch 16,” “Ab 5,” “Rtil 4” and “Marouch 4”) showed very interesting sensory attributes, aroma, and sugar-acid balance, expressing a good overall quality of apricot fruits.

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Pre- and Postharvest Treatments Affecting Flavor Quality of Fruits and Vegetables

Fallik

Ilić²

2018

Preharvest Modulation of Postharvest Fruit and Vegetable Quality

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Crop load and harvest maturity effects on consumer preferences for apricots

Abstract: Management practices that increase fruit SSC and sugar/acid ratio, such as reducing crop load, will improve consumer satisfaction as long as fruit are harvested at an adequate maturity stage and are maintained in storage so that they do not soften too quickly.

Cited by 11 publications

References 38 publications

Evolution of Some Fruit Quality Parameters during Development and Ripening of Three Apricot Cultivars and Effect of Harvest Maturity on Postharvest Maturation

Evolution of Some Fruit Quality Parameters during Development and Ripening of Three Apricot Cultivars and Effect of Harvest Maturity on Postharvest Maturation

Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages

Pre- and Postharvest Treatments Affecting Flavor Quality of Fruits and Vegetables

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