Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Abstract

-Introduction. Because of the long transportation times and storage durations that are often experienced, it is important to understand how pomelo properties change over time; that will be indicative of how long samples can be stored before they drop below acceptable quality limits. As no information is available regarding storage of pomelo fruit in the literature, the goal of our work was to study the change in pomelo physicochemical and textural properties following storage over a period of approximately 4 months. Materials and methods. The changes in physical, chemical and textural properties of commercial pomelo fruit were extensively evaluated over the course of a 4-month storage period. The correlation among physical, color, chemical and textural properties were also assessed. Results. Color properties (L*, a*, b*) changed significantly with storage; however, they did not change much during the initial 45 days of storage. The change in soluble solids content (SSC), acidity (A) and the [(SSC) / (A)] ratio suggested that pomelo fruit should not be stored for more than 75 days. Crucially, our study demonstrates that the a* parameter (greenness, R = -0.556) correlates best with the chemical property the [(SSC) / (A)] ratio, which is a recognized measurement of the consumer acceptability of citrus fruit. This means that measuring a* is a non-destructive way of monitoring the taste characteristics of pomelos in storage. This property also correlated well with the average firmness of the fruit and with the flesh texture. Conclusion. This fundamental information on the pomelo fruit could prove useful in the physical handling and processing of the fruit by breeders and postharvest technologists as well as distributors, market agents, importers and exporters.Thailand / Citrus grandis / fruits / pomelos / storage / physicochemical properties / texture / rheological properties Évaluation des propriétés physico-chimiques et de texture de chadecs au cours de leur stockage.Résumé -Introduction. En raison des longueurs de transport et de stockage souvent constatées, il serait important de comprendre comment les propriétés des chadecs évoluent au fil du temps ; cette information serait utile pour évaluer combien de temps les échantillons peuvent être stockés tout en conservant une qualité gustative acceptable. Faute d'informations disponibles dans la litté-rature sur le stockage du chadec, nous avons étudié la variation des propriétés physico-chimiques et de la texture de ce fruit sur une période de stockage de 4 mois environ. Matériel et méthodes. Le changement des composantes de propriétés physiques, chimiques et de texture de chadecs commerciaux ont été évalués pendant 4 mois de stockage. Les corrélations entre ces diverses composantes ont également été évaluées. Résultats. Les paramètres de couleur (L*, a*, b*) ont varié de manière significative pendant le stockage, mais ils n'ont pas beaucoup changé au cours des 45 premiers jours d'entreposage. Le changement de la teneur en solides solubles (SSC), de l'acidit...

Effects of microwave‐assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens) on grapefruit (Citrus paradisi) quality

“…Figure presents the effects of the applied treatments on color parameters and their comparison with the control fruits during the evaluated storage time. The luminosity L * increased, the green index −a * decreased, and the yellow index +b * increased when the storage time increased, which has been reported previously by Sirisomboon and Lapchareonsuk for pomelo fruits . The L * value of the grapefruits that underwent HWT was larger than the L * value of control grapefruits; on the other hand, grapefruits that underwent MW‐HWT exhibited a similar L * value to control grapefruits.…”

“…The firmness fell after 16 days of storage, losing the good quality of the fruits. Previous studies had reported that the flavedo firmness of pomelo ( Citrus grandis ), a fruit similar to grapefruit, decreased as the storage time increased because the cells beneath the skin became weaker following the storage . Analyzing the results with storage time as a co‐variable, the treatments applied have no effect on the firmness of the grapefruits ( P > 0.05).…”

“…The grapefruit firmness was evaluated at four positions along the equatorial region using a texture analyzer (TA.TX2, Texture Technologies Co., New York, USA) via puncture tests, using a stainless steel needle with a flat end (3 × 10 −3 m diameter) to penetrate the fruit at 2 × 10 −4 m s −1 up to 10 × 10 −3 m depth. The firmness was expressed as the maximum force registered (newtons).…”

Rapid Nondestructive Detection of Water Content and Granulation in Postharvest “Shatian” Pomelo Using Visible/Near-Infrared Spectroscopy

“…Traditional pomelo internal quality detection methods include sensory [6] and physicochemical index methods [7,8], both of which are time-and labor-intensive, damage and waste fruit, and cannot be applied to detect and guarantee the quality of every postharvest pomelo. Machine vision has been widely applied as a fast, intelligent, and nondestructive method for grading fruit quality [9,10], but this only provides information concerning external characteristics.…”

Sensory Lexicon of Pomelo Fruit over Various Cultivars and Fresh‐Cut Storage

“…Apart from research done on physicochemical and textural properties of pomelo (Sirisomboon and Lapchareonsuk 2012;Sirisomboon and Theamprateep 2012), sensory profile studies of the fruit are limited. In the study by Cheong et al (2011), aroma profiles of the peel and blossoms of two Malaysian pomelo cultivars were evaluated.…”