Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market
Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market
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DOI：
10.1002/(sici)1097-0010(199904)79:5
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发表时间：
1999-04
影响因子：
4.1
通讯作者：
E. Brovelli;J. Brecht;W. Sherman;C. Sims;J. Harrison
中科院分区：
文献类型：
--
作者：
E. Brovelli;J. Brecht;W. Sherman;C. Sims;J. Harrison
研究了不同基因型的可溶性果肉桃和不可溶性果肉桃的感官和成分特性。感官分析结果表明，NMF（‘Oro A’和FL 86- 28 C）比MF（FL 90-20和‘TropicBeauty’）果实“硬”，“多汁”和“橡胶”。感官数据的主成分分析表明，MF和NMF水果的质地方面之间有明显的区别，但它们的风味方面之间没有区别。同样，化学分析表明，虽然在pH值，可滴定酸，可溶性固形物的差异检测四种基因型之间，没有一致的分组可以根据MF/NMF性质的水果。
A study was conducted to determine differences in sensory and compositional characteristics of melting-flesh (MF) and non-melting flesh (NMF) fresh market peach genotypes. Sensory results showed that the NMF fruit ('Oro A' and FL 86-28C) were 'harder', less 'juicy' and more 'rubbery' than their MF (FL 90-20 and 'TropicBeauty') counterparts. A principal component analysis of the sensory data showed a clear distinction between the textural aspects of MF and NMF fruit, but not between their flavour aspects. Likewise, chemical analysis showed that while differences in pH, titratable acidity, and soluble solids were detected among the four genotypes, no consistent grouping could be made based on the MF/NMF nature of the fruit.