Effects of cold storage and shelf-life on sensory quality and consumer acceptance of ‘Abate Fetel’ pears

Abstract

Fruit products certified by quality labels should guarantee high levels of consumer acceptance, despite the unavoidable variability arising from growing conditions and postharvest responses. The quality of ‘Abate Fetel’ pear ( Pyrus communis L.) fruit was studied, after short or long cold storage, by analysis of physicochemical, texture and flavour traits, to investigate factors affecting consumer acceptance. Fruit from three orchards differing in location and design, monitored during 10 d of ripening at 20 °C, softened progressively to reach and exceed firmness adequate for consumption. Change in colour, in particular hue angle, paralleled softening. Sensory traits were investigated by evaluating fruit of three different firmness levels within the range of acceptable eating quality. Firmness differences were clearly perceived both by expert judges and by consumers, but did not influence the degree of liking. ‘Abate Fetel’ pear can maintain acceptable eating quality at 20 °C for 4–8 d after 13 weeks storage at −1 °C, or 2–6 d after 23 weeks storage at −1 °C. Changing texture parameters were perceived at eating, without compromising overall quality. Production system affected intrinsic quality parameters such as total soluble solids concentration, but did not influence consumer acceptance. In consumer tests conducted after 13 weeks of cold storage, high scores were recorded, with a 86% acceptance frequency and more than 40% of scores reflecting “like very much” or “like extremely”. After 23 weeks of cold storage a decrease in degree of liking was observed. The overall value of ‘Abate Fetel IGP Emilia-Romagna’ quality label was confirmed by consumer evaluations. However, the decrease in consumer acceptance after 23 weeks of cold storage indicates that caution should be used in using long storage durations.