Woolliness assessment in peaches (Cv. Springcrest) by sensory and instrumental means.

Ortiz Sanchez, Mª Coral and Barreiro Elorza, Pilar and Ruiz-Altisent, Margarita and Gomez, M.C. and Izquierdo, L. and Costell, E. and Riquelme Ballestero, F. (1999). Woolliness assessment in peaches (Cv. Springcrest) by sensory and instrumental means.. In: "Proceeding of the International Congress Improve Traditional foods for the Century", 28-29, octubre-1999, Valencia (España). ISBN 84-920942-3-0.

Description

Title: Woolliness assessment in peaches (Cv. Springcrest) by sensory and instrumental means.
Author/s:
  • Ortiz Sanchez, Mª Coral
  • Barreiro Elorza, Pilar
  • Ruiz-Altisent, Margarita
  • Gomez, M.C.
  • Izquierdo, L.
  • Costell, E.
  • Riquelme Ballestero, F.
Item Type: Presentation at Congress or Conference (Article)
Event Title: Proceeding of the International Congress Improve Traditional foods for the Century
Event Dates: 28-29, octubre-1999
Event Location: Valencia (España)
Title of Book: Proceeding of the International Congress Improve Traditional foods for the Century
Date: 1999
ISBN: 84-920942-3-0
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
UPM's Research Group: LPF-TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Mealiness is a negative attribute of sensory texture, characterised by the lack of juiciness without variation of total water content in the tissues. In peaches, mealiness is also known as "woolliness" and "leatheriness". This internal disorder is characterised by the lack of juiciness and flavour. In peaches, it is associated with interna browning near the stone and the incapacity of ripening although there is externa ripe appearance. Woolliness is associated with inadequate cold storage and is considered as a physiological disorder that appears in stone fruits when an unbalanced pectolitic enzyme activity during storage occurs (Kailasapathy and Melton, 1992). Many attempts have been carried out to identify and measure mealiness and woolliness in fruits. The texture of a food product is composed by a wide spectrum of sensory attributes. Consumer defines the texture integrating simultaneously all the sensory attributes. However, an instrument assesses one or several parameters related to a fraction of the texture spectrum (Kramer, 1973). The complexity of sensory analysis by means of trained panels to assess the quality of some producing processes, supports the attempt to estimate texture characteristics by instrumental means. Some studies have been carried out comparing sensory and instrumental methods to assess mealiness and woolliness. The current study is centered on analysis and evaluation of woolliness in peaches and is part of the European project FAIR CT95 0302 "Mealiness in fruits: consumer perception and means for detection". The main objective of this study was to develop procedures to detect woolly peaches by sensory and by instrumental means, as well as to compare both measuring procedures.

More information

Item ID: 23462
DC Identifier: http://oa.upm.es/23462/
OAI Identifier: oai:oa.upm.es:23462
Deposited by: Servicio Biblioteca Universitaria
Deposited on: 10 Apr 2014 08:50
Last Modified: 21 Apr 2016 23:13
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