บทคัดย่องานวิจัย

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Sensory evaluation of heated and calcium-treated fruits.

Klein, J. D., Abbott, J. A., Basker, D., Conway, W. S., Fallik, E. and Lurie, S.

Acta Horticulturae Year: 1998 Issue: No. 464 Pages: 467-471 Ref: 11 ref.

1998

บทคัดย่อ

Sensory evaluation of heated and calcium-treated fruits.

Mature-green and pink tomatoes (cv. Daniella) were heated to 38 deg C for 3 days and then stored at 12 deg C for 10 days. Heated and non-heated fruits were rated similarly for acceptability by a taste panel, with no off-flavours being detected. In a further trial, apples (cv. Golden Delicious) were infiltrated with 2% CaCl2, or heated to 38 deg C for 4 days, or heated and then infiltrated prior to 6 months' storage in air at 0 deg C. A range of flavour and texture attributes were then rated by taste panellists. Heated and/or calcium-treated fruits were perceived as crisper, sweeter and overall more acceptable than untreated fruits. It is concluded that, in addition to conferring physiological benefits on stored tomatoes and apples, heat and calcium treatments do not damage and may even improve consumer acceptability.