Woolliness assessment in peaches. Comparison between human and instrumental procedures and results

Ortíz, C.; Barreiro Elorza, Pilar y Ruiz-Altisent, Margarita (1998). Woolliness assessment in peaches. Comparison between human and instrumental procedures and results. En: "Sensoral 98 International workshop on sensing quality of agricultural products", 24-27 fevrier 1998, Montpellier. ISBN 2-85362-499-4.

Descripción

Título: Woolliness assessment in peaches. Comparison between human and instrumental procedures and results
Autor/es:
  • Ortíz, C.
  • Barreiro Elorza, Pilar
  • Ruiz-Altisent, Margarita
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: Sensoral 98 International workshop on sensing quality of agricultural products
Fechas del Evento: 24-27 fevrier 1998
Lugar del Evento: Montpellier
Título del Libro: Actes du colloque Sensoral 98 : International workshop on sensing quality of agricultural products
Fecha: 1998
ISBN: 2-85362-499-4
Volumen: II
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Woolliness, a negative attribute of sensory texture, is characterised by the lack of juiciness without variation of the tissue water content an incapacity of ripening although there is external ripe appearance. In this study, peaches cv Springcrest (early and soft flesh peaches) and Miraflores (late and hard flesh peaches) corresponding to three different maturity stages at harvest, stored 0, 1, 2, 3 and 4 weeks at 1 and 5°C have been tested by instrumental and sensory means. A Instrumental classification of woolliness has been compared to the sensory assessment. For Springcrest peaches the sensory results match with those found for the instrumental procedure. In this case , Woolliness appears after 2 weeks of storage at 5°C, changing abruptly from crispy to woolly. Miraflores peaches did not develop woolliness during storage. After comparing with sensory results, it is shown that a common instrumental scale may be appropriate to classify for woolliness all peach varieties.

Más información

ID de Registro: 19005
Identificador DC: http://oa.upm.es/19005/
Identificador OAI: oai:oa.upm.es:19005
Depositado por: Servicio Biblioteca Universitaria
Depositado el: 08 Ago 2013 07:44
Ultima Modificación: 21 Abr 2016 17:14
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