Articles
DIFFERENTIAL SOFTENING: A NEW WAY OF PREDICTING FRUIT MATURITY AND STORAGE QUALITY IN BON CHRETIEN PEARS
Article number
475_70
Pages
587 – 592
Language
Abstract
An alternative method of measuring fruit firmness in pears was evaluated.
Firmness of the neck and the outer and inner cheek of Bon Chretien pears were evaluated with the Massey Twist-Tester (MTT). Using the MTT, the crush strength was determined on various parts of each fruit and correlated with existing maturity parameters over a 9-week period.
Fruit was stored at -0.5° C for ten weeks at which time post storage shelf-life and optimum eating quality were evaluated.
The outer cheek and neck of Bon Chretien pears were invariably softer than the flesh inside the fruit.
Regardless of the position of the blade, the trend in fruit softening was the same for all measuring positions examined.
There were initial sharp decreases in firmness between 88 days after full bloom (DAFB) and 102 DAFB, where after a plateau occurred until 130 DAFB. From 130 DAFB an increased rate of softening was again evident.
Fruit harvested after 116 DAFB had the poorest shelf-life in terms of fruit firmness and yellow coloration.
Although a tasting panel found little difference in flavor and texture between fruit harvested at different dates, it was agreed that fruit picked between 120 and 126 DAFB were the most palatable.
Firmness of the neck and the outer and inner cheek of Bon Chretien pears were evaluated with the Massey Twist-Tester (MTT). Using the MTT, the crush strength was determined on various parts of each fruit and correlated with existing maturity parameters over a 9-week period.
Fruit was stored at -0.5° C for ten weeks at which time post storage shelf-life and optimum eating quality were evaluated.
The outer cheek and neck of Bon Chretien pears were invariably softer than the flesh inside the fruit.
Regardless of the position of the blade, the trend in fruit softening was the same for all measuring positions examined.
There were initial sharp decreases in firmness between 88 days after full bloom (DAFB) and 102 DAFB, where after a plateau occurred until 130 DAFB. From 130 DAFB an increased rate of softening was again evident.
Fruit harvested after 116 DAFB had the poorest shelf-life in terms of fruit firmness and yellow coloration.
Although a tasting panel found little difference in flavor and texture between fruit harvested at different dates, it was agreed that fruit picked between 120 and 126 DAFB were the most palatable.
Publication
Authors
I. Crouch, H. Griessel
Keywords
Massey Twist Tester, fruit firmness
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