Subjective and Objective Determination of Strawberry Quality

Ford, Amy Carpenter; Hansen, K.; Herrington, Matthew; Moisander, J.; Nottingham, Stephen M.; Prytz, S.; Zorin, Mikhail

doi:10.17660/actahortic.1997.439.50

Cited by 15 publications

(13 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After analyzing approximately 300 samples of 10 Californian and European commercial cultivars harvested over a 3‐year period, Alavoine and Crochon (1989) reported 11.8 as the highest taste mark on a 20‐point scale. In a sensory study with experienced fruit tasters or consumers of 7–10 cultivars, such as “Chandler” and “Parker,” grown in four Australian farms over a 3‐year period, Ford et al. (1997) reported a flavor intensity range of 43–73 on a 100‐point scale.…”

Section: Resultsmentioning

confidence: 99%

Cultivar and Harvest Date Effects on Flavor and Other Quality Attributes of California Strawberries

Pelayo‐Zaldívar¹,

Ebeler²,

Kader³

2005

Journal of Food Quality

View full text Add to dashboard Cite

ABSTRACT"Aromas," "Diamante" and "Selva" strawberries were harvested in early and mid-season and evaluated for quality attributes, flavor components, fermentative metabolites and physiological characteristics. Preference and flavor tests by consumer panels were also conducted. Cultivar variation was greater than harvest date variation as were differences in color, concentrations of anthocyanins, firmness, total soluble solids, sugars, pH, titratable acidity (TA), organic acids and aroma compounds. "Diamante" and "Selva" had higher aroma quality than "Aromas" fruits. The levels of fermentative metabolites were too low to have an impact on the aroma quality. "Diamante" and "Selva" strawberries had better overall flavor quality and were more preferred by consumers than "Aromas." These differences were consistent over two harvest dates.

show abstract

Section: Resultsmentioning

confidence: 99%

Cultivar and Harvest Date Effects on Flavor and Other Quality Attributes of California Strawberries

Pelayo‐Zaldívar¹,

Ebeler²,

Kader³

2005

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…For strawberries, most previous studies have focused on consumer preferences for quality, with no estimation of consumers’ values. Ford, et al () determined that flavor, sweetness, and juiciness were the most important strawberry attributes to consumers. Safley, Wohlgenant, and Suter () identified freshness, taste, firmness, fruit color, and fruit size as the important factors influencing consumer decisions to purchase strawberries.…”

Section: Literature Reviewmentioning

confidence: 99%

Market Intermediaries’ Willingness to Pay for Apple, Peach, Cherry, and Strawberry Quality Attributes

Gallardo

McCracken

et al. 2014

Agribusiness

View full text Add to dashboard Cite

This study uses discrete choice experiments to determine the valuation that individual market intermediaries (e.g., packers, shippers, marketers, and processors) place on targeted fruit quality traits in apple, peach, cherry, and strawberry for both the fresh and processing market. In general, market intermediaries assigned the greatest value to fruit quality traits that would enhance their profitability through increased consumer appeal, increased marketing time windows, or more efficient processing. These results should inform decisions among fruit marketing intermediary enterprises and contribute knowledge to breeding programs to ensure breeding efforts are focused and relevant to the industry and consumers' needs and desires. 259260 GALLARDO ET AL. on the crop, they store their fruit from short-to long-term and strive to retain critical quality characteristics that permit shipment at opportune market times. Packers place fruit in containers that minimize damage during handling and transporting, while shippers transport and deliver the fruit to locations designated by customers under conditions that maintain appropriate quality standards. Processors provide fruit to their customers in varied and convenient forms: fresh-sliced, frozen, juice, sauce, dried, etc.Despite the intrinsic importance of packers, shippers, marketers, and processors (hereafter referred to as "market intermediaries") in contributing to an efficient and profitable fruit-crop supply chain, no published studies have investigated the preferences and values that market intermediaries place on fruit quality. This study aims to fill this gap in the literature by estimating market intermediaries' willingness-to-pay (WTP) for targeted genetic traits of apples, peaches, sweet and tart cherries, and strawberries. BACKGROUNDThis study is part of a larger project called RosBREED, dedicated to the genetic improvement of US rosaceous crops by targeted applications of genetics knowledge and tools to increase the efficiency of breeding programs and accelerate the development of improved cultivars (Weebadde et al., 2010). RosBREED focuses on fruit quality traits for apples, peaches, sweet and tart cherries, and strawberries, which are economically significant specialty crops that are produced in numerous US regions. The project includes a socio-economic component that seeks to systematically collect information on the values assigned by stakeholders along the supply chain and apply results to ensure breeding efforts are focused and relevant to the industry and consumers' needs and desires . This study is centered on market intermediaries' values for fruit quality attributes. One question of interest is how close are breeders' priorities aligned with market intermediaries' values? A recent survey, asked US breeders about the fruit quality attributes with the highest probability of being included when developing a new cultivar (Yue et al. (2012) and Gallardo et al. (2012). Apple breeders stated that they would likely include fruit crispness, fruit juicine...

show abstract

“…Visual perception of the colour of fresh and processed fruit is the fi rst factor that affects quality perception, as this supersedes both fl avour and textual perceptions [Ford et al, 1997]. The colouring compounds in strawberries are mostly anthocyanins, which are widely distributed water-soluble plant pigments [Mazza & Miniati, 1993].…”

Section: Introductionmentioning

confidence: 99%

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Kadivec¹,

Tijskens²,

Kopjar³

et al. 2016

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of oxygen and daylight did not affect this process. The only condition that clearly maintained the freshly processed appearance was storage at 4°C. Hexagonal bottles were fi lled with the strawberry spreads and their colour was repeatedly measured at the six sides of the bottles, using a Minolta chroma meter. Data were analysed using non--linear indexed regression analysis based on a logistic function for the three colour aspect of a*, b* and L*. This technology allowed the determination of the variation in these data in terms of improved reliability (R 2 adj , >90%). It also allowed better interpretation of the processes involved. All variations in the data could be attributed to technical variation.

show abstract

Subjective and Objective Determination of Strawberry Quality

Cited by 15 publications

References 0 publications

Cultivar and Harvest Date Effects on Flavor and Other Quality Attributes of California Strawberries

Cultivar and Harvest Date Effects on Flavor and Other Quality Attributes of California Strawberries

Market Intermediaries’ Willingness to Pay for Apple, Peach, Cherry, and Strawberry Quality Attributes

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Contact Info

Product

Resources

About