Publication
Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit
| dc.contributor.author | Almeida, Domingos P. F. | |
| dc.contributor.author | Gomes, Maria Helena | |
| dc.date.accessioned | 2023-03-03T15:04:57Z | |
| dc.date.available | 2023-03-03T15:04:57Z | |
| dc.date.issued | 2009-12 | |
| dc.description.abstract | 'Hayward' kiwifruit were treated with 0.5 μL·L-1 of 1-methylcyclopropene (1- MCP) and stored in air at 0 °C. Treatment with 1-MCP reduced softening of kiwifruit during storage but did not affect soluble solids or titratable acidity. Sensory analyses were performed by a consumer panel and by trained panelists after 41, 77, and 161 days in storage. 1-MCP treatment negatively affected consumer preference, expressed as degree of liking. The trained panel clearly perceived 1-MCP-treated kiwifruit after 41 days in storage at 0 °C as more sour and firmer but less juicy, less sweet, and less flavorful than untreated fruit. After 161 days in storage, the perceived differences between 1-MCP-treated and untreated fruit had been reduced for sweetness and acidity, but the panel perceived 1-MCP-treated fruit as firmer and lagging behind in the ripening process. Altering the poststorage ripening rate, by placing 1-MCP-treated fruit at a higher temperature than untreated controls, allowed fruit to develop in such a way that a sensory panel was unable to distinguish between treatments. This result indicates that 1-MCP-treated fruit can be perceived by the consumer as similar to untreated fruit if adequately conditioned. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | 10.21273/hortsci.44.7.1936 | pt_PT |
| dc.identifier.eid | 72849122118 | |
| dc.identifier.issn | 0018-5345 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/40437 | |
| dc.identifier.wos | 000272751600023 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | pt_PT |
| dc.subject | Actinidia deliciosa | pt_PT |
| dc.subject | Fruit quality | pt_PT |
| dc.subject | Sensory analysis | pt_PT |
| dc.subject | Texture | pt_PT |
| dc.title | Uncoupling the sensory effects of 1-Methylcyclopropene and Ripening stage on 'Hayward' Kiwifruit | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 1940 | pt_PT |
| oaire.citation.issue | 7 | pt_PT |
| oaire.citation.startPage | 1936 | pt_PT |
| oaire.citation.title | HortScience | pt_PT |
| oaire.citation.volume | 44 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |