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Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market
A study was conducted to determine differences in sensory and compositional characteristics of melting‐flesh (MF) and non‐melting flesh (NMF) fresh market peach genotypes. Sensory results showed that the NMF fruit (‘Oro A’ and FL 86‐28C) were ‘harder’, less ‘juicy’ and more ‘rubbery’ than their MF (...
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| Published in: | Journal of the science of food and agriculture 1999-04, Vol.79 (5), p.707-712 |
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| Main Authors: | , , , , |
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| Language: | English |
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| container_end_page | 712 |
| container_issue | 5 |
| container_start_page | 707 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 79 |
| creator | Brovelli, Ernesto A Brecht, Jeffrey K Sherman, Wayne B Sims, Charles A Harrison, Jay M |
| description | A study was conducted to determine differences in sensory and
compositional characteristics of melting‐flesh (MF)
and non‐melting flesh (NMF) fresh market peach
genotypes. Sensory results showed that the NMF fruit (‘Oro
A’ and FL 86‐28C) were ‘harder’, less
‘juicy’ and more ‘rubbery’ than their MF
(FL 90‐20 and ‘TropicBeauty’)
counterparts. A principal component analysis of the sensory data
showed a clear distinction between the textural aspects of MF and NMF
fruit, but not between their flavour aspects. Likewise, chemical
analysis showed that while differences in pH, titratable acidity, and
soluble solids were detected among the four genotypes, no consistent
grouping could be made based on the MF/NMF nature of the fruit.
© 1999 Society of Chemical Industry |
| doi_str_mv | 10.1002/(SICI)1097-0010(199904)79:5<707::AID-JSFA241>3.0.CO;2-# |
| format | article |
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compositional characteristics of melting‐flesh (MF)
and non‐melting flesh (NMF) fresh market peach
genotypes. Sensory results showed that the NMF fruit (‘Oro
A’ and FL 86‐28C) were ‘harder’, less
‘juicy’ and more ‘rubbery’ than their MF
(FL 90‐20 and ‘TropicBeauty’)
counterparts. A principal component analysis of the sensory data
showed a clear distinction between the textural aspects of MF and NMF
fruit, but not between their flavour aspects. Likewise, chemical
analysis showed that while differences in pH, titratable acidity, and
soluble solids were detected among the four genotypes, no consistent
grouping could be made based on the MF/NMF nature of the fruit.
© 1999 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/(SICI)1097-0010(199904)79:5<707::AID-JSFA241>3.0.CO;2-#</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Agronomy. Soil science and plant productions ; Biological and medical sciences ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Genetics and breeding of economic plants ; non-melting-flesh peaches ; principal component analysis ; sensory evaluation ; Varietal selection. Specialized plant breeding, plant breeding aims ; Yield, quality, earliness, varia</subject><ispartof>Journal of the science of food and agriculture, 1999-04, Vol.79 (5), p.707-712</ispartof><rights>Copyright © 1999 Society of Chemical Industry</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3391-9a2e92b1297dd3c606b3ade5ad11191b00053b77bf158c7404517c2ac96ecdca3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1864559$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Brovelli, Ernesto A</creatorcontrib><creatorcontrib>Brecht, Jeffrey K</creatorcontrib><creatorcontrib>Sherman, Wayne B</creatorcontrib><creatorcontrib>Sims, Charles A</creatorcontrib><creatorcontrib>Harrison, Jay M</creatorcontrib><title>Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>A study was conducted to determine differences in sensory and
compositional characteristics of melting‐flesh (MF)
and non‐melting flesh (NMF) fresh market peach
genotypes. Sensory results showed that the NMF fruit (‘Oro
A’ and FL 86‐28C) were ‘harder’, less
‘juicy’ and more ‘rubbery’ than their MF
(FL 90‐20 and ‘TropicBeauty’)
counterparts. A principal component analysis of the sensory data
showed a clear distinction between the textural aspects of MF and NMF
fruit, but not between their flavour aspects. Likewise, chemical
analysis showed that while differences in pH, titratable acidity, and
soluble solids were detected among the four genotypes, no consistent
grouping could be made based on the MF/NMF nature of the fruit.
© 1999 Society of Chemical Industry</description><subject>Agronomy. Soil science and plant productions</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Genetics and breeding of economic plants</subject><subject>non-melting-flesh peaches</subject><subject>principal component analysis</subject><subject>sensory evaluation</subject><subject>Varietal selection. 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Soil science and plant productions</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Genetics and breeding of economic plants</topic><topic>non-melting-flesh peaches</topic><topic>principal component analysis</topic><topic>sensory evaluation</topic><topic>Varietal selection. Specialized plant breeding, plant breeding aims</topic><topic>Yield, quality, earliness, varia</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Brovelli, Ernesto A</creatorcontrib><creatorcontrib>Brecht, Jeffrey K</creatorcontrib><creatorcontrib>Sherman, Wayne B</creatorcontrib><creatorcontrib>Sims, Charles A</creatorcontrib><creatorcontrib>Harrison, Jay M</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Brovelli, Ernesto A</au><au>Brecht, Jeffrey K</au><au>Sherman, Wayne B</au><au>Sims, Charles A</au><au>Harrison, Jay M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1999-04</date><risdate>1999</risdate><volume>79</volume><issue>5</issue><spage>707</spage><epage>712</epage><pages>707-712</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>A study was conducted to determine differences in sensory and
compositional characteristics of melting‐flesh (MF)
and non‐melting flesh (NMF) fresh market peach
genotypes. Sensory results showed that the NMF fruit (‘Oro
A’ and FL 86‐28C) were ‘harder’, less
‘juicy’ and more ‘rubbery’ than their MF
(FL 90‐20 and ‘TropicBeauty’)
counterparts. A principal component analysis of the sensory data
showed a clear distinction between the textural aspects of MF and NMF
fruit, but not between their flavour aspects. Likewise, chemical
analysis showed that while differences in pH, titratable acidity, and
soluble solids were detected among the four genotypes, no consistent
grouping could be made based on the MF/NMF nature of the fruit.
© 1999 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/(SICI)1097-0010(199904)79:5<707::AID-JSFA241>3.0.CO;2-#</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 1999-04, Vol.79 (5), p.707-712 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_journals_1839968351 |
| source | Wiley |
| subjects | Agronomy. Soil science and plant productions Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Genetics and breeding of economic plants non-melting-flesh peaches principal component analysis sensory evaluation Varietal selection. Specialized plant breeding, plant breeding aims Yield, quality, earliness, varia |
| title | Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market |
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