Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation

Bianchi, Tiago; Guerrero, Luís; Gratacós-Cubarsí, Marta; Claret, Anna; Argyris, Jason; García-Más, Jordi; Hortós, M.

doi:10.1016/j.scienta.2016.01.028

Cited by 67 publications

(46 citation statements)

References 75 publications

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“…When evaluating textural attributes, gumminess has been related to the required force to disintegrate a semisolid food, while chewiness is the required energy (Bianchi et al., 2016; Segade et al., 2013). Papaya gumminess and chewiness showed a similar decreasing trend during the four first stages with a minimum value in the stage 4 (TSS = 9.42 ± 0.09 °Brix), showing a total decrease by 87% and 89% on gumminess and chewiness, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Springiness, considered as the elastic recovery after the compression force has ceased (Bianchi et al., 2016), was found inversely correlated with TSS and directly correlated with moisture content ( P ≤ 0.01). Therefore, tissue springiness values over 0.98 could be associated with unripe fruits.…”

Section: Resultsmentioning

confidence: 99%

“…According to Figure 4, springiness was directly correlated to the relaxation time ( τ ) and the first viscoelastic component, η 1 ( P ≤ 0.01). Physical meaning of springiness explains the viscoelastic behavior of papaya (Bianchi et al., 2016) and depends on the cell wall elasticity (Toivonen & Brummell, 2008). When cell wall became disrupted, soft stress could easily liberate cytoplasmic content with a nonrecovering structural damage, increasing viscous response as found in melon during creeping test (Xu & Chen, 2013).…”

Section: Resultsmentioning

confidence: 99%

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Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Sánchez

Gutiérrez-López

Cáez-Ramírez

2020

Journal of Food Science

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Papaya fruit, widely consumed around the world, is mechanically and structurally affected by several enzymatic processes during ripening, where pectin methylesterase plays a key role. Hence, the aim of this work was to evaluate possible correlations among physicochemical changes, mechanical parameters, viscoelastic behavior, and enzyme activity of pectin methylesterase to provide information about the softening phenomenon by applying the Maxwell and Peleg models. Mechanical parameters were estimated by texture profile analysis, enzyme activity by Michaelis–Menten parameters, and viscoelastic behavior by relaxation test responses fitted to these models. The Maxwell model described properly mechanical changes during ripening, displaying a better adjustment (R2 > 0.97) than the Peleg model (0.80 < R2 < 0.84). Pearson correlation analysis (P ≤ 0.01) indicated an inversely proportional relation among firmness, total soluble solids, and the first elastic element of the Maxwell model. Besides, the PME Michaelis–Menten affinity constant showed a correlation between the first elastic element and the first viscoelastic element of the Maxwell model. Findings of this work pointed out that the first Maxwell elastic element could explain structural changes as papaya ripening advance, associated with pectin methylesterase activity, cell wall disruption, and cell assembling into the tissue. Practical Application Mechanical and viscoelastic behavior of papaya fruit tissue were described by the Maxwell model associating both viscous and elastic elements to the softening process. The results provide background and practical knowledge to describe structural changes during the ripening process of papaya depending on its enzymatic activity. Outcomes could be further applied to understand changes in other fruits or food matrixes that soften during postharvest, storage, and food chain supply processes.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Sánchez

Gutiérrez-López

Cáez-Ramírez

2020

Journal of Food Science

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“…With this test, the maximal penetration force is measured that is required to let a cylindrical probe penetrate, e.g. in the apple, flesh up to a predetermined depth (Bianchi et al, 2016;Mehinagic et al, 2003;Valdez-Fragoso et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

Mechanical properties of sugar beet root during storage

Nedomová¹,

Kumbár²,

Pytel³

et al. 2017

International Agrophysics

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A b s t r a c t. This paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest period -1, 8, 22, 43, and 71 days after crop. Both experimental methods, i.e. compression test and puncture test, suggest that the failure strength of the sugar beet root increases with the storage time. The parameters obtained using the puncture test, are more sensitive to the storage duration than those obtained by way of the compression test. We also found that such mechanical properties served as a reliable tool for monitoring the progress of sugar beet roots storage. The described methods could also be used to highlight important information on sugar beet evolution during storage.

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“…Bobot buah berkorelasi positif dengan diameter buah (r=0.96, P<0.01), tebal daging buah (r=0.72, P<0.05), dan tebal kulit buah (r=0.95, P<0.01). Menurut Iathet dan Piluek (2006) Kadar gula tidak berkorelasi dengan karakter-karakter buah yang diamati dalam penelitian ini (Tabel 5), namun Bianchi et al (2016) mengemukakan bahwa karakter tersebut berkorelasi positif dengan kekerasan daging buah (r=0.48, P<0.05). Menurut Obando-Ulloa et al (2009) pada tipe melon manis (sweet melon), total gula berkorelasi postif dengan sukrosa (r=0.92, P<0.01), sedangkan pada tipe melon tidak manis (non-sweet melon), total gula justru berkorelasi dengan glukosa (r=0.90, P<0.01) atau fruktosa (r=0.84, P<0.01).…”

Section: Keeratan Hubungan Antar Karakterunclassified

Respon Delapan Genotipe Melon (Cucumis melo L.) terhadap Perlakuan KNO3

2018

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Potassium (K) is a mineral nutrient needed by crops that influences the quality of fruits and vegetables. The objective of this study was to elucidate the interaction effects of genotype by KNO3 treatment (G × KNO3) on fruit traits of melon. The experiment was conducted from August to October 2016 at Tajur II Experimental Station of IPB, Bogor, following a split plot design with three replicates. The main plot was two levels of KNO3 and the subplot was eight genotypes, consisting of seven test genotypes and one check variety (Eagle). The KNO3 treatments were applied weekly, started from 7-49 DAP with 5 g L-1 concentration, ±200 ml plant-1. G × KNO3 interaction effects were significant for sugar content and titratable acidity (TA). P34 had relatively high sugar content and TA. P25 showed a significant increase of sugar content when KNO3 is added, while Eagle, P311, and P34 showed significant decrease of sugar content. Days to male flowering, days to hermaphrodite flowering, and fruit weight had high broad sense heritability (repeatability), while days to harvest, fruit diameter, flesh thickness, rind thickness, and sugar content had moderate heritability. Fruit weight had significant positive correlation with fruit diameter, flesh thickness, and rind thickness. Application of KNO3 fertilizer in practical is therefore suggested for the postive-response genotypes to KNO3.Key words: fruit quality, KNO3, melon, sugar contentABSTRAKKalium (K) merupakan mineral yang dibutuhkan oleh tanaman yang berpengaruh terhadap kualitas buah dan sayur. Pada budidaya melon umumnya, sumber mineral K diperoleh dalam bentuk KNO3. Penelitian ini bertujuan mengidentifikasi pengaruh interaksi genotipe × perlakuan KNO3 (G × KNO3) terhadap peningkatan kualitas buah melon. Percobaan dilakukan pada bulan Agustus sampai Oktober 2016 di Kebun Percobaan IPB Tajur II, Bogor menggunakan rancangan petak terbagi (split plot design) dengan tiga ulangan. Petak utama merupakan perlakuan KNO3 dengan dua taraf, dan anak petak merupakan genotipe dengan delapan taraf, yang terdiri dari tujuh genotipe uji dan satu varietas pembanding (Eagle). Perlakuan KNO3 dilakukan setiap minggu mulai 7–49 HST dengan konsentrasi 5 g L-1 dan volume aplikasi ± 200 ml tanaman-1. Interaksi G × KNO3 berpengaruh nyata terhadap karakter kadar gula dan total asam tertitrasi (TAT). Genotipe P34 memiliki kadar gula dan TAT yang relatif tinggi. P25 merupakan genotipe yang menunjukkan respon positif berupa peningkatan kadar gula pada perlakuan KNO3, namun sebaliknya genotipe Eagle, P311, dan P34 justru menunjukkan penurunan kadar gula yang signifikan pada perlakuan KNO3. Karakter yang memiliki nilai heritabilitas (repeatabilitas) arti luas yang tergolong tinggi adalah umur berbunga jantan, umur berbunga hermaprodit, dan bobot buah, sedangkan yang heritabilitasnya tergolong sedang adalah umur panen, diameter buah, tebal daging buah, tebal kulit buah, dan kadar gula. Bobot buah berkorelasi positif dengan diameter buah, tebal daging buah, dan tebal kulit buah. Aplikasi pemupukan KNO3 secara praktis disarankan pada genotipe melon yang memiliki respon positif terhadap KNO3.Kata kunci: kandungan gula, KNO3, kualitas buah, melon

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Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation

Cited by 67 publications

References 75 publications

Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening

Mechanical properties of sugar beet root during storage

Respon Delapan Genotipe Melon (Cucumis melo L.) terhadap Perlakuan KNO3

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