Articles
EVALUATION OF FRUIT QUALITY IN LOQUAT USING BOTH CHEMICAL AND SENSORY ANALYSES
Article number
887_59
Pages
345 – 349
Language
English
Abstract
The use of scientific methodologies on fruit quality perception by using both instrumental and sensory analyses has been affirmed and tested on many fruit tree species.
Loquat is still little known from a sensory analysis point of view.
The aim of this work is to evaluate fruit quality characteristics of some loquat cultivars using both physico-chemical and sensory analyses.
The trial was conducted in Palermo, Sicily on 4 cultivars: Bianco Dolce, BRT20, Peluche and Nespolone di Trabia. Fruits were analyzed for weight, transversal and longitudinal diameter, soluble solid content, titratable acidity, peel colour and sensory profile by a trained panel.
The sensory attributes were correlated with soluble solids content and titratable acidity.
Instrumental findings confirmed by sensory results indicate BRT20 and Peluche have the most pleasant taste and balanced aroma.
Loquat is still little known from a sensory analysis point of view.
The aim of this work is to evaluate fruit quality characteristics of some loquat cultivars using both physico-chemical and sensory analyses.
The trial was conducted in Palermo, Sicily on 4 cultivars: Bianco Dolce, BRT20, Peluche and Nespolone di Trabia. Fruits were analyzed for weight, transversal and longitudinal diameter, soluble solid content, titratable acidity, peel colour and sensory profile by a trained panel.
The sensory attributes were correlated with soluble solids content and titratable acidity.
Instrumental findings confirmed by sensory results indicate BRT20 and Peluche have the most pleasant taste and balanced aroma.
Publication
Authors
V. Farina, F. Barone, A. Mazzaglia, C.M. Lanza
Keywords
Eriobotrya japonica, taste panel, instrument analysis
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