Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters

Abstract

Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters.Abstract -Introduction. Pescabivona is the name of an autochthonous peach [Prunus persica (L.) Batch] population of the central west of Sicily. In a previous work, this fruit was submitted to chemical analysis, while in this paper, sensory evaluation is considered. Materials and methods. Samples of four Pescabivona landraces were harvested throughout the harvest season. A trained panel outlined the sensory profiles and the data were processed by ANOVA and Principal Component Analysis (PCA). A correlation between sensory analysis and instrumental data was finally carried out. Results and discussion. The results demonstrated a high standard of quality for the four landraces studied, with some differences in aroma intensity and in some other parameters, with sweetness and aroma being highly correlated with overall liking. PCA did not clearly separate the different landraces as they have the same origin. Some correlations between sensory analysis and instrumental data were verified. The sensory liking was correlated with the main ripeness parameters, as well as with the pulp firmness. Conclusion. The data obtained contribute to outlining a complete fruit profile for product comparison and shelf-life monitoring. As previously verified for chemical parameters, the sensory evaluation indicates a substantial similarity among the landraces. The good agreement between sensory evaluation and composition makes sensory analysis a precious tool to assess quality of Pescabivona landraces. Italy Résumé -Introduction. Pescabivona est le nom d'une population de pêchers autochtones[Prunus persica (L.) Batsch] de l'ouest de la Sicile. Dans un travail précédent, nous avions effectué des analyses chimiques de ce fruit, tandis que, dans le document présent, nous avons fait l'évaluation sensorielle du produit. Matériel et méthodes. Des échantillons de quatre variétés locales de Pescabivona ont été récoltés durant toute la saison de la récolte. Un panel expérimenté a évalué les profils sensoriels des fruits échantillonnés et les données ont été traitées par analyse de variance et analyse en composantes principales (ACP). Une corrélation entre l'analyse sensorielle et les données chimiques a finalement été mesurée. Résultats et discussion. Les résultats ont démontré une très bonne qualité pour les fruits des quatre variétés étudiées, avec quelques différences d'intensité aromatique et de certains autres paramètres, la douceur et l'arôme étant fortement corrélés avec le goût en général. L'ACP n'a pas permis de séparer clairement les différentes variétés locales car elles ont la même origine. Les corrélations entre l'analyse sensorielle et les données de composition chimique ont été vérifiées. Le goût a été corrélé aux principaux paramètres de maturité, ainsi qu'à la fermeté de la pulpe. Conclusion. Les données obtenues contribuent à définir un profil sensoriel complet des fr...

Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut slices during storage

“…Non-melting, clingstone, yellowand white-flesh landraces indigenous of Southern Italy with a relatively low genetic diversity (Marchese et al, 2006) have specific traits (Baratta and Caruso, 1986;Montevecchi, 2012Montevecchi, , 2013Scordino et al, 2012) that make them quite promising in this perspective. Even within such close genetics, the results in this study show a high degree of variability of suitability to fresh-cut processing in terms of maintenance of adequate sensory profiles and physical characteristics during shelf life (Gorny et al, 1999;Buesa et al, 2011;Colantuono et al, 2013;Delgado et al, 2014).…”

“…6 and 7). The sensory profiles of the white-flesh, 'Bianca', 'Agostina' and 'Settembrina' were very similar (Montevecchi, 2013), while fruit of 'Murtiddara' never reached values of the sensory profiles higher Fig. 8.…”

“…To define the sensory profile (UNI 10957, 2003), a descriptive panel of 15 judges, aged between 25 and 32 years was employed. The judges were trained in three preliminary sessions and during their training period they produced a list of descriptors useful to define the sensory profile of the peach fresh-cut (Di Miceli et al, 2010;Montevecchi et al, 2013). On the basis of the frequency of citation (>60%), eleven descriptors were selected to be inserted in the card: odor: floral and peach; taste: juiciness (rheological), sweetness, sourness, bitterness; flavor: floral, herbaceous and peach; overall liking.…”

“…Eventually, quality changes in fresh-cut peach and nectarines slices also depend on the use of different packages, modified atmosphere, cold storage and appropriate chemical preservatives, i.e., calcium lactate, ascorbic acid (Gorny et al, 1999;Cefola et al, 2013), nitric oxide (Qin et al, 2009), coating (Chiabrando and Giacalone, 2013) and heat treatments (Koukounaras et al, 2008) that are, often, cultivarspecific. Among the available information, very few data concern white-flesh non-melting, clingstone peach fresh-cut slices (Gorny et al, 1999;Colantuomo et al, 2012;Cefola et al, 2013) that are usually more susceptible to browning though they may have peculiar quality and sensory attributes and hold their shape when sliced (Montevecchi et al, 2012(Montevecchi et al, , 2013. Peach germplasm in Southern Italy includes white-and yellow-flesh non-melting clingstone fruit, characterized by persistent aroma and excellent flavor such as (a) 'Pesca di Bivona', an old white-flesh peach population (Caruso et al, 1992;Marchese et al, 2005) including four landraces ripening from late June to the end of September ('Murtiddara', 'Bianca', 'Agostina' and 'Settembrina') (Caruso, 1982;Cusumano, 2009); (b) 'Pesca di Leonforte', an old yellow-flesh peach population that includes 'Settembrina', 'Giallone' and 'Ottobrina' landraces (Baratta and Caruso, 1986), ripening from early September to the first week of November.…”

Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonicaLindl) cultivars using instrumental and sensory analyses

“…In fact the recent developments in the field of sensory evaluation and instrumental analyses further implemented the interface between humans (sensory science) and machines (instrumental analyses) [4]. The use of both physicochemical and sensory analyses has been applied in apple [11,17,18], peach [19][20][21], nectarines [22], sweet cherry [23], citrus [24,25], mango [26], kiwi [27], pomegranate [28], loquat [29] fruit production -the latter being the object of this study.…”