Physicochemical and sensory characteristics of plums accesses (<em>Prunus salicina</em>)

Cíntia Sorane Good Kitzberger; Clandio Medeiros da Silva; Maria Brígida dos Santos Scholz; Maria Isabel Florentino Ferreira; Iohann Metzger Bauchrowitz; Jeferson Benedetti Eilert; José dos Santos Neto; Cíntia Sorane Good Kitzberger; Clandio Medeiros da Silva; Maria Brígida dos Santos Scholz; Maria Isabel Florentino Ferreira; Iohann Metzger Bauchrowitz; Jeferson Benedetti Eilert; José dos Santos Neto

doi:10.3934/agrfood.2017.1.101

AIMS Agriculture and Food

2017, Volume 2, Issue 1: 101-112. doi: 10.3934/agrfood.2017.1.101

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Research article

Physicochemical and sensory characteristics of plums accesses (Prunus salicina)

1.
Instituto Agronômico do Paraná-IAPAR, Rodovia Celso Garcia Cid, Km 375, 86047-902 Londrina, PR, Brazil
2.
Centro de Ensino dos Campos gerais-CESCAGE, Rua Rodrigues Alves, 600, 84015-440-Orfãs, Ponta Grossa, PR, Brazil
3.
Instituto Federal do Paraná, Av. Bento Munhoz da Rocha Neto, PRT 280, 85555-000, Palmas, PR, Brazil

Received: 23 January 2017 Accepted: 23 March 2017 Published: 27 March 2017

The selection of new fruit cultivars is a challenge for researchers and producers. Sensory attributes and physicochemical aspects should be simultaneously considered in the selection of new cultivars. However, it is difficult to correlate these two types of analysis because there is no appropriate technique of sensory analysis for the sampling conditions of fruit. The aim of this study was to employ the Free Choice Profile to describe sensory plum accesses and to correlate the accesses sensorial attributes to the physicochemical analysis in order to support the selection of new potentially commercial cultivars. Fruits from eleven plum accesses cultivated in the experimental fields of the Agronomic Institute of Paraná-IAPAR, PR, Brazil, were harvested. Color parameters, weight, volume, pH, titratable acidity and soluble solids content of five fruits from each plum access were evaluated. Free Choice Profile was used to describe sensory characteristics. A physicochemical evaluation in combination with Free Choice Profile sensory analysis allowed for a complete description of accesses, providing subsidies for selection and future cultivar launches, thus ensuring benefits for researchers, producers and consumers.
- Free Choice Profile,
- sensorial description,
- principal component analysis,
- hierarchical cluster analysis,
- titratable acidity,
- soluble solids,
- color,
- new cultivars
Citation: Cíntia Sorane Good Kitzberger, Clandio Medeiros da Silva, Maria Brígida dos Santos Scholz, Maria Isabel Florentino Ferreira, Iohann Metzger Bauchrowitz, Jeferson Benedetti Eilert, José dos Santos Neto. Physicochemical and sensory characteristics of plums accesses (Prunus salicina)[J]. AIMS Agriculture and Food, 2017, 2(1): 101-112. doi: 10.3934/agrfood.2017.1.101

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Abstract

The selection of new fruit cultivars is a challenge for researchers and producers. Sensory attributes and physicochemical aspects should be simultaneously considered in the selection of new cultivars. However, it is difficult to correlate these two types of analysis because there is no appropriate technique of sensory analysis for the sampling conditions of fruit. The aim of this study was to employ the Free Choice Profile to describe sensory plum accesses and to correlate the accesses sensorial attributes to the physicochemical analysis in order to support the selection of new potentially commercial cultivars. Fruits from eleven plum accesses cultivated in the experimental fields of the Agronomic Institute of Paraná-IAPAR, PR, Brazil, were harvested. Color parameters, weight, volume, pH, titratable acidity and soluble solids content of five fruits from each plum access were evaluated. Free Choice Profile was used to describe sensory characteristics. A physicochemical evaluation in combination with Free Choice Profile sensory analysis allowed for a complete description of accesses, providing subsidies for selection and future cultivar launches, thus ensuring benefits for researchers, producers and consumers.

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