Harvest maturity and ripeness differentially affects consumer preference of ‘Forelle’, ‘Packham’s Triumph’ and ‘Abate Fetel’ pears (Pyrus communis L.)

Abstract

The aim of this study was to investigate the effect of harvest maturity and ripeness on consumer preference for eating quality of European pears. ‘Forelle’, ‘Packham’s Triumph’ and ‘Abate Fetel’ pears were harvested within the commercial harvest window (Harvest 1=H1) and again a month later (Harvest 2=H2) from separate trees. Fruit were kept at −0.5°C for four and three months for H1 and H2, respectively. H1 pears were ripened at 20°C for 7days while H2 pears were taken out of cold storage the day before analysis. Physicochemical measurements were taken, sensory attributes assessed, and consumers from different ethnic groups recorded their preferences for the eating quality of the pears. Principal component analysis (PCA) was performed to project physicochemical measurements onto the sensory space to investigate the eating quality parameters that associated with each of the treatments. Consumers segregated into two groups based on their eating quality liking preferences. Group 1 (33% of the total consumer group) preferred the characteristics of crispness, hardness and firmness, while group 2 (67%) preferred pears high in melt character, juiciness, overall pear flavour and sweet taste. These last characteristics were the most prominent in H1 ‘Packham’s Triumph’ pears that were ripened for 7 days. Most local pear consumers clearly preferred ripe fruit and if the industry could find a way to deliver such a product to them, while still minimising fruit lost due to over ripeness or bruising, the pear industry could possibly increase consumption of fresh pears. There is, however, also a local market for crisp pears. Eating quality of ‘Forelle’ was preferred as a firmer H2 pear, while there was no overall difference in preference between H1 and H2 of ‘Abate Fetel’. ‘Forelle’ and ‘Abate Fetel’ could therefore be suitable for this firmer pear eating market.