Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-10T08:25:45.835Z Has data issue: false hasContentIssue false
  • English
  • Français

Fruit sensory characterization of four Pescabivona, white-fleshedpeach [Prunus persica (L.) Batsch], landraces and correlation withphysical and chemical parameters

Published online by Cambridge University Press:  05 June 2013

Giuseppe Montevecchi ,
Giuseppe Vasile Simone ,
Maria Gabriella Mellano ,
Francesca Masino  and
Andrea Antonelli
Giuseppe Montevecchi*
Affiliation:
Cent. Ric. Interdip. Miglioramento Valoriz. Risorse Biol. Agro-Aliment. BIOGEST-SITEIA, Univ. Studi Modena Reggio Emilia, c/o Via G. Amendola 2 (Padiglione Besta), 42122 Reggio Emilia, Italy. giuseppe.montevecchi@unimore.it
Giuseppe Vasile Simone
Affiliation:
Dip. Sci. Vita (Area Sci. Agro-Aliment.), Univ. Studi Modena Reggio Emilia, Via G. Amendola 2 (Padiglione Besta) 42122 Reggio Emilia Italy
Maria Gabriella Mellano
Affiliation:
Organ. Naz. Assaggiatori Frutta (O.N.A.Frut.), Piazza Foro Boario 18 12100 Cuneo Italy Dip. Colt. Arboree, Univ. Studi Torino, Via Leonardo da Vinci 44, 10095 Grugliasco (TO), Italy
Francesca Masino
Affiliation:
Cent. Ric. Interdip. Miglioramento Valoriz. Risorse Biol. Agro-Aliment. BIOGEST-SITEIA, Univ. Studi Modena Reggio Emilia, c/o Via G. Amendola 2 (Padiglione Besta), 42122 Reggio Emilia, Italy. giuseppe.montevecchi@unimore.it Dip. Sci. Vita (Area Sci. Agro-Aliment.), Univ. Studi Modena Reggio Emilia, Via G. Amendola 2 (Padiglione Besta) 42122 Reggio Emilia Italy
Andrea Antonelli
Affiliation:
Cent. Ric. Interdip. Miglioramento Valoriz. Risorse Biol. Agro-Aliment. BIOGEST-SITEIA, Univ. Studi Modena Reggio Emilia, c/o Via G. Amendola 2 (Padiglione Besta), 42122 Reggio Emilia, Italy. giuseppe.montevecchi@unimore.it Dip. Sci. Vita (Area Sci. Agro-Aliment.), Univ. Studi Modena Reggio Emilia, Via G. Amendola 2 (Padiglione Besta) 42122 Reggio Emilia Italy
*
* Correspondence and reprints
Get access

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.

Keywords

ItalySicilyPrunus persicaland varietiesfruitsorganoleptic propertiescomponent analysisregression analysisqualityacceptabilityItalieSicilePrunus persicavariété indigènefruitspropriété organoleptiqueanalyse en composantesanalyse de régressionqualitéacceptabilitéItaliaSiciliaPrunus persicavariedadesindígenasfrutaspropiedades organolépticasanálisis de componentesanálisis de la regresióncalidadaceptabilidad
Type
Original article
Information
Fruits , Volume 68 , Issue 3 , May 2013 , pp. 195 - 207
Copyright
© 2013 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Iglesias, I., Echeverría, G., Differential effect of cultivar and harvest date on nectarine colour, quality and consumer acceptance, Sci. Hortic. (Amst.) 120 (2009) 41–50.CrossRefGoogle Scholar
Infante, R., Martínez-Gómez, P., Predieri, S., Quality oriented fruit breeding: Peach [Prunus persica (L.) Batsch], J. Food Agric. Environ. 6 (2) (2008) 342–356.Google Scholar
Predieri, S., Ragazzini, P., Rondelli, R., Sensory evaluation and peach fruit quality, Acta Hortic. 713 (2006) 429–434.CrossRefGoogle Scholar
Peano, C., Chiabrando, V., Giacalone, G., Astesano, B., Sensory and instrumental evaluation of peach and nectarine varieties [Prunus persica (L.) Batsch; Piedmont], Ind. Aliment. (Italy) 43 (2004) 863–867.Google Scholar
Brovelli, E.A., Brecht, J.K., Sherman, W.B., Sims, C.A., Harrison, J.M., Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market, J. Sci. Food Agr. 79 (1999) 707–712.3.0.CO;2-#>CrossRefGoogle Scholar
Colaric, M., Veberic, R., Stampar, F., Hudina, M., Evaluation of peach and nectarine fruit quality and correlations between sensory and chemical attributes, J. Sci. Food Agric. 85 (2005) 2611–2616.CrossRefGoogle Scholar
Esti, M., Messia, M.C., Sinesio, F., Nicotra, A., Conte, L., La Notte, E., Palleschi, G., Quality evaluation of peaches and nectarines by electrochemical and multivariate analyses: relationships between analytical measurements and sensory attributes, Food Chem. 60 (1997) 659–666.CrossRefGoogle Scholar
Castellari L., I caratteri della qualità. Pianeta pesca. Qualità e sicurezza per il consumatore, Il Divulgatore 3–4 (2002).
Infante, R., Meneses, C., Byrne, D., Present situation of peach breeding programs: post harvest and fruit quality assessment, Acta Hortic. 713 (2006) 121–124.CrossRefGoogle Scholar
Kays, S.J., Preharvest factors affecting appearance, Postharvest Biol. Technol. 15 (1999) 233–247.CrossRefGoogle Scholar
Ozawa, T., Lilley, T.H., Haslam, E., Polyphenol interactions: astringency and the loss of astringency in ripening fruit, Phytochemistry 26 (1987) 2937–2942.CrossRefGoogle Scholar
Robertson, J.A., Meredith, F.I., Scorza, R., Physical, chemical and sensory evaluation of high and low quality peaches, Acta Hortic. 254 (1989) 155–160.CrossRefGoogle Scholar
Bassi, D., Selli, R., Evaluation of fruit quality in peach and apricot, Adv. Hortic. Sci. 4 (1990) 107–112.Google Scholar
Bourne, M.C., Rupture tests vs. small-strain in predicting consumer response to texture, Food Technol. (Chic.) 10 (1979) 67–70.Google Scholar
Crisosto, C.H., Crisosto, G.M., Echeverria, G., Puy, J., Segregation of peach and nectarine [Prunus persica (L.) Batsch] cultivars according to their organoleptic characteristics, Postharvest Biol. Technol. 39 (2006) 10–18.CrossRefGoogle Scholar
Caruso T., Di Lorenzo R., Barone E., Il germoplasma del pesco in Sicilia: Aspetti genetici e bioagronomici, in: Agabbio M. (Ed.), Proc. IV Natl. Congr. “Germoplasma frutticolo salvaguardia e valorizzazione delle risorse genetiche”, Alghero, Italy, 1992, pp. 285–293.
Marchese, A., Tobutt, K., Campisi, G., Cartabellotta, D., Di Martino, V., Marrone, G., Caruso, T., Il germoplasma autoctono del pesco [Prunus persica (L.) Batsch], Sicilia: aspetti fenologici, morfologici e molecolari, Italus Hortus 13 (2) (2006) 118–122.Google Scholar
Caruso, T., La pesca di Bivona, Inf. Agrar. 38 (1982) 21439–21440.Google Scholar
Marchese, A., Tobutt, K., Caruso, T., Molecular characterisation of Sicilian Prunus persica cultivars using microsatellites, J. Hortic. Sci. Biotechnol. 80 (2005) 121–129.CrossRefGoogle Scholar
Cusumano, G., La pesca di Bivona verso l’IGP, Riv. Fruttic. Ortofloric. 71 (4) (2009) 82–83.Google Scholar
Montevecchi, G., Vasile Simone, G., Masino, F., Bignami, C., Antonelli, A., Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch], Food Res. Int. 45 (2012) 123–131.CrossRefGoogle Scholar
Génard, M., Bruchou, C., Multivariate analysis of within-tree factors accounting for the variation of peach fruit quality, Sci. Hortic. (Amst.) 52 (1992) 37–51.CrossRefGoogle Scholar
Anon., Sensory analysis – General guidance for the selection, training and monitoring of assessors – Part 1: Selected assessors, ISO 8586-1, Int. Org. Stand., Geneva, Switz., 1993.
Anon., Sensory analysis – Methodology – Method of investigating sensitivity of taste, ISO 3972, Int. Org. Stand., Geneva, Switz., 1991.
Meilgaard M., Civille G.V., Carr B.T., Descriptive analysis in sensory evaluation techniques., 3rd ed., CRC Press Inc., Boca Raton, U.S.A., 1999.
Lea P., Næs T., Rødbotten M., Analysis of variance for sensory data, Wiley & Sons Ltd., N.Y., U.S.A., 1997.
Anon., Colorimetry: Official recommendation of the international commission on illumination, Bureau Central CIE Publ., CIE No. (E-1.31) Paris, France, 1976.
O’Mahony M., Sensory evaluation of food: statistical methods and procedures, Marcel Dekker Inc., N.Y., U.S.A., 1986.
Kaiser, H.F., The Varimax criterion for analytic rotation in factor analysis, Psychometrika 23 (1958) 187–200.CrossRefGoogle Scholar
Minguzzi A., Castellari L., Campani S., Castellari M., Valutazioni analitico-sensoriali della qualità di fruti di pesche e nettarine, in: Sansavini S. (Ed.), Proc. XXIV Natl. “Convegno Peschicolo”, Cesena, Italy, 2000, pp. 211–215.
Giacalone, G., Peano, C., La Iacona, C., Consumer testing on local and new cultivars of peach in the Roero area, Piedmont, Italy, Acta Hortic. 713 (2006) 457–460.CrossRefGoogle Scholar
Infante, R., Meneses, C., Crisosto, C.H., Preconditioning treatment maintains taste characteristic perception of ripe ‘September Sun’ peach following cold storage, Int. J. Food Sci. Technol. 44 (2009) 1011–1016.CrossRefGoogle Scholar
Coultate T.P., Food, The chemistry and its components (4th ed.), Royal Soc. Chem., Camb., U.K., 2002.
Peleg, H., Gacon, K., Schlich, P., Noble, A.C., Bitterness and astringency of flavan-3-ol monomers, dimers and trimers, J. Sci. Food Agric. 79 (1999) 1123–1128.3.0.CO;2-D>CrossRefGoogle Scholar
Marwan, A.G., Nagel, C.W., Identification of the hydroxycinnamic acid derivatives in cranberries, J. Food Sci. 47 (1982) 774–778.CrossRefGoogle Scholar
Schlutt, B., Moran, N., Schieberle, P., Hofmann, T., Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream, J. Agric. Food Chem. 55 (2007) 9634–9645.CrossRefGoogle ScholarPubMed