Fruit Acceptance Research Articles

Physico-chemical properties and organoleptic acceptability of star fruit (Averrhoa bilimbi Linn.) jam with variations of natural sweeteners

Belimbing wuluh (Averrhoa bilimbi Linn.) is a fruit plant from Indonesia that has a very sour taste because it contains citric acid and oxalic acid. This sour taste is why this fruit has yet to be optimally utilized. This study aimed to determine the effect of natural sweetener variations on wuluh star fruit jam's physico-chemical and organoleptic properties. This study used an experimental method in which the experiment was designed in a completely randomized design (CRD) with 4 treatments and 3 repetitions. The results of this study showed that the addition of natural sweeteners to wuluh star fruit jam had a significant effect (p < 0.05) on viscosity (9143 – 9450 mpa.s), sineresis (1.295 – 4.592 mg), vitamin C test (17.540 – 25.629 mg/100g), moisture content (23.57 – 31.19%), total sugar content (58.01 – 69.41%wb) and which had no significant effect (p>0.05) on pH (3.38 – 3.64%). Meanwhile, organoleptic testing did not significantly affect taste, color, texture, aroma, and spreadability parameters. Keywords: Belimbing wuluh, Cassava sugar, Corn sugar, Honey, Jam

Evaluating the potential of 1-methylcyclopropene treatments on physicochemical properties, bioactive compounds, and shelf life of mango fruits under different storage conditions

The effect of 1-methylcyclopropene (1-MCP) treatments and storage conditions in the regulation of the physicochemical and bioactive properties of mango fruits (Mangifera indica L. cv. BARI-4) were investigated during storage. Different concentrations of 1-MCP treated samples (T0 = Control, T1 = 0.5 μL/L, T2 = 1.0 μL/L, T3 = 1.5 μL/L, and T4 = 2.0 μL/L) were stored in developed storage structure (10±1 °C and 90 % RH), cold storage (3 ± 1 °C and 80 ± 2 % RH), and ambient storage (29 ± 3 °C and 65 ± 2 % RH). The change in fruit quality including weight loss, firmness, surface color, storage life, chemical, and bioactive properties were studied periodically at 10, 20, 30 and 40 days of storage. The results demonstrated that 1-MCP treatment effectively maintained the quality of fruits by retarding the loss of weight, firmness, total soluble solids (TSS), and titratable acidity, which were served as a quality parameter during storage. The 1-MCP treatment dramatically delayed the change in color, quality measures, and bioactive properties compared to the control group. The storage condition greatly influenced the postharvest quality value and storage life. In combination with the developed storage structure and 1-MCP treatment preserved the acceptability of fruits to a great extent for around 40 days. The T2 = 1.0 μL/L 1-MCP treatment preserved the fruit quality for the highest days of storage 14, 34, and 46 days in ambient storage, cold storage, and develop storage structure respectively. The developed storage structure (10 ± 1 °C and 90 % RH) with 1-MCP (1.0 μL/L) treatment suggested the optimum storage ability for preserving the postharvest storage life of mango fruits. By implementing these findings mango growers and suppliers can reduce post-harvest losses, expand market reach, and provide consumers with high-quality mangoes that retain their quality for an extended period.

Preserving functional properties and inhibiting postharvest peel browning in guava during cold storage via 24-epibrassinolide application

Postharvest peel browning is one of the primary issues accountable for the subdued consumer acceptability and market value of guava fruit. However, postharvest treatment with brassinosteroid can reduce the peel browning to some extent through various modes of action. In current study, the influence of exogenous 24-epibrassinolide (EBL) application on antioxidant system and chilling injury (CI) characteristics of guavas during cold storage at 10 ± 1 ℃ were assessed. The mature green fruit exposed to various concentrations (15, 30, 45, 60 and 75 µg kg−1) of EBL displayed a notably lower fruit weight loss, respiration rate, electrolyte leakage and CI index, while higher consumer acceptability. Further, treatment with EBL has recorded lower amassing of hydrogen peroxide and malondialdehyde by suppressing lipoxygenase activity. Postharvest EBL application also heightened the content of total phenolics, ascorbic acid, total flavonoids and total antioxidant capacity. The enhanced activities of ascorbate peroxidase, catalase, superoxide dismutase and peroxidase due to EBL application impede the burst of reactive oxygen species. Moreover, correlation and regression analysis of tested biochemical parameters including enzymatic and non-enzymatic antioxidants exhibited a strong association and contributed 98.24–99.88 % variability in fruit weight loss, respiration rate, electrolyte leakage, CI index and consumer acceptability. Among different concentrations tested, 60 µg kg−1 EBL-treated guavas exhibited the desirable qualities and least CI index. From the study, it is concluded that the novelty of EBL can be gainfully harnessed in a postharvest handling system to induce cold tolerance and widen the storage life of cold-stored guava fruit.

Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

Salak (Salacca zalacca) is an indigenous plant of Indonesia. It is widely distributed in several areas such as Yogyakarta, Bali, Sumatra, and Maluku. Several varieties of salak have been developed as a part of the government’s plant-breeding program. However, a detailed characterization of the sensory properties has not been reported. This study aimed to evaluate the chemical characteristics and consumer acceptance from six different varieties, namely Pondoh Super, Pondoh Madu, Pondoh Gading, Sari Intan 48, Sari Intan 295, and Sari Intan 541. Chemical characteristic tests included moisture content, fruit acidity (pH), total soluble solids, reducing sugar concentration, and vitamin C. Sensory evaluation on acceptance attributes, such as peel and flesh color, texture, aroma, taste, and overall preference was carried out by 40 untrained panelists. The results revealed that the chemical and sensory characteristics was varied among 6 varieties. Sari Intan 48 had the highest moisture content and pH compared to other varieties. Salak Pondoh Super had the highest levels of reducing sugar and vitamin C. On the other hand, Sari Intan 295 had the highest total soluble solids content. Male, female, and young panelists preferred the taste of Sari Intan 295. There was no significant difference in the parameters of peel color, flesh color, texture, aroma, taste, and overall preference in the adult panelists group. The group of panelists over 51 years old preferred the taste of the Sari Intan 541. The occurrence of a sour taste significantly affected panelists acceptance of salak fruit.

Feeding behaviour and acceptance of fruit wastes by scorpion mud turtle (Kinosternon scorpioides) in captivity

The use of waste generated from the processing of human foods in the diet of turtles is an alternative for reducing production costs without compromising the development and sustainability of the animal production system. Therefore, this study aimed to evaluate the behaviour and acceptance of different food wastes from fruit processing by scorpion mud turtles (Kinosternon scorpioides) in captivity. We used 25 scorpion mud turtles, from which we assessed the acceptance of five different fruit processing wastes: crushed, dried coconut; orange bagasse; crushed pineapple peel; acerola bagasse; and mango bagasse. These treatments had five repetitions each, totaling 25 experimental units. Each unit was composed of one animal, and ten repetitions were performed. The nonparametric analysis of variance, Kruskal‒Wallis test followed by the SNK test (5%), was used to compare the treatments. The phases of feeding behaviour observed in the animals included foraging, approach, olfactory recognition, capture, dilaceration, and ingestion. Neustophagia and head cleaning of the forelimbs after ingestion were observed. In addition, all the residues tested were accepted, with greater acceptability of mango bagasse, orange bagasse, and bagasse acerola. The results revealed 100% survival and no difference (P > 0.05) in weight gain between the experimental groups.

Application of Coatings in Preservation of Fresh Salak Bali (Salacca zalacca) with Different Emulsions of Fatty Acids

This study aims to determine the effect of emulsion coating of different fatty acids on the characteristics of Salak Bali fruit and to determine the right emulsion formulation. The experimental design used in this study was a simple randomized complete block design (CRD). The treatments were A0: Salak untreated (control). A1: Salak treated with oleic acid, A2: Salak treated with stearic acid, A3: Salak treated with palmitic acid, and A4: Salak treated with a mixture of oleic acid, stearic acid, and palmitic acid. The experiment was repeated three (3) times and observations were made every 3 days until day 15, including: weight loss, total soluble solids, pH, color and organoleptic tests. The results showed that emulsion coating with oleic acid, stearic acid and palmitic acid had a significant effect on the shelf life of Salak Bali fruit. Stearic acid emulsion (1%) is the best emulsion in fruit coating that produces the best fruit characteristics in terms of durability, color, weight loss, pH, suppressing the increase in soluble solids content and is the emulsion that gets the best choice from the calculation of the average number of panelists on organoleptic texture, color and overall acceptability of salak fruit.

Pengenalan Sayur dan Buah untuk Anak Autis berbasis Multimedia Augmented Reality

Autism is a neurobiological developmental disorder that affects the social, communication, and interaction abilities of children. Difficulty accepting and interacting with healthy foods, such as vegetables and fruits, is a common challenge for children with autism. To address this challenge, researchers propose the use of augmented reality (AR) technology as an interactive and enjoyable method to introduce vegetables and fruits to children with autism. This study aims to investigate the effectiveness of using AR in increasing the interest and acceptance of vegetables and fruits in children with autism by suggesting the use of augmented reality technology and applying the Picture Exchange Communication System (PECS) technique. The PECS method is a communication training technique that uses pictures or symbols to assist children with autism in communication. This application is designed using the Unified Modelling Language (UML) tools. Testing of this application is conducted through alpha and beta testing. The results of alpha testing using black box testing conclude that the application runs smoothly without any functionality issues. The results of beta testing, with an average of 82.50%, suggest that the use of the PECS method and AR technology can enhance communication skills and motivation in introducing vegetables and fruits and can help children with autism follow a gluten-free casein-free (GFCF) diet to reduce the symptoms experienced by children with autism.

Bacillus subtilis and Trichoderma harzianum on the quality and occurrence of anthracnose in bananas

The objective of this study was to assess the efficiency of Trichoderma harzianum and Bacillus subtilis on postharvest control of anthracnose, the effects on postharvest quality in ‘Nanicão’ bananas, and the sensory acceptance of fruits. In vitro and in vivo tests were performed. The in vitro tests included the following treatments: control (distilled water), T. harzianum, B. subtilis, and thiabendazole. In vitro tests consisted of pairing Colletotrichum musae with T. harzianum and B. subtilis by daily measuring the mycelial growth of C. musae and by counting the spore germination of C. musae. For in vivo tests, the treatments were control (distilled water), T. harzianum, B. subtilis, T. harzianum + B. subtilis, and thiabendazole. In vivo tests consisted of a daily evaluation of the incidence and severity of anthracnose in ‘Nanicão’ bananas. Some physicochemical characteristics of fruits were evaluated (weight loss, color, pulp firmness, soluble solids (SS), titratable acidity (TA), pH, and SS/TA ratio), as well as the sensory acceptance of bananas. Based on the results, the application of T. harzianum in ‘Nanicão’ bananas was efficient in decreasing the severity of anthracnose caused by C. musae, but treatments with biological control agents were inefficient in this process. On postharvest quality, treatments with biological control agents seem to have accelerated the maturation process. However, results from the sensory analysis showed that fruit acceptance was not affected.

Trends in maintaining postharvest freshness and quality of Rubus berries.

Blackberries and raspberries, commonly known as Rubus berries, are commercially grown worldwide across different climates. Rubus berries contain wide array of phytochemicals, vitamins, dietary fibers, minerals, and unsaturated fatty acids. Nevertheless, these berries have short storage life which is the major constraint in their supply chains leading to higher postharvest losses. Inappropriate harvest handling, physical bruising, insect pests, and postharvest diseases lower the acceptability of fruit among consumers and other supply chain stakeholders. Additionally, the susceptibility to microbial decay, fruit softening, higher ethylene production, respiratory activity, and increased oxidation of anthocyanins, phenolics, and flavonoids considerably affects the marketability of Rubus berries at domestic and international markets. To date, several postharvest strategies such as cold storage, precooling, modified and controlled atmospheres, anti-ripening chemicals, edible coatings, biological agents, and nonchemical alternatives (heat treatment, ultrasound, irradiations, ozone) have been reported to prolong storage life, ensure food safety, and maintain the nutritional quality of Rubus berries. This review briefly encompasses multiple aspects including harvest maturity indices, regulation of fruit ripening, pre and postharvest factors affecting fruit quality, and an update on postharvest quality preservation by employing postharvest technologies to extend the storage life and maintaining the bioactive compounds in Rubus berries which are lacking in the literature. Accordingly, this review provides valuable information to the industry stakeholders and scientists offering relevant solutions, limitations in the application of certain technologies at commercial scale, highlighting research gaps, and paving the way forward for future investigations.

Perfect apples or sustainable production?—Consumer perspectives from Germany

AbstractIn recent years, environmental problems, such as resource depletion and biodiversity loss, have come to the forefront of society's attention. Consumption of fruits and vegetables from extensive production systems could decrease food loss and increase biodiversity and more sustainable resource use. However, fruits and vegetables from extensive production systems are not always of perfect external quality, and hence, rejected by consumers. To increase acceptance of imperfect fruits, this study aims to better understand consumers' perceptions of different levels of imperfections, using apples as an example. An online survey with 842 German consumers investigated associations, important apple‐buying criteria, organic apple consumption, socio‐demographics, and willingness to pay (WTP) for apples with different levels of imperfection. The latter is investigated via contingent valuation. A multiple linear regression was calculated for each level of imperfection. Results show that consumers' WTP for apples differed depending on the level of external imperfections. The majority of consumers accepted slightly imperfect apples; a noticeable share would even buy them at the same price as flawless apples. Apples with heavy imperfections were mainly accepted by consumers who had sustainable buying criteria. To increase acceptance, it is important to tell consumers that their food choice can make an impact on how apples are produced, that imperfect apples come from more sustainable production systems and are of perfect internal quality. And finally, it is important to give specific advice that buying these apples can help to increase sustainable resource use and biodiversity.

Physio-Chemical Changes during Ethrel Treatment of Mango cv. Alphonso under Different Temperature Regimes

Aim: Mango (Mangifera indica L.) is the second most consumed fruit which belongs to the family Anacardiaceae. Ripening in mango (climacteric fruit) is hastened by application of ethrel. The experiment was conducted to study the effect of different temperatures during ethrel treatment on shelf life and quality of mango cv. Alphonso.
 Study Design: The experiment consisted of three treatments and seven replications laid out in Completely randomized design (CRD).
 Place and Duration of Study: The study was conducted at Department of Fruit Science, Horticulture College and research Institute, Tamil Nadu Agricultural University, Coimbatore during 2022-2023. 
 Methodology: Mango cv. Alphonso was subjected to ethrel treatment in three different ripening chambers having different temperatures viz., T1 – silpaulin chamber (33°C), T2 – zero energy cool chamber (26°C), T3 – cold chamber (22°C) for a period of 24 hours. After ethylene treatment, the fruits were stored at ambient temperature to study the ripening behaviour. Shelf life and quality parameters were observed and recorded. 
 Results: The days taken for ripening was lesser (6 days) and the rate of conversion of quality attributes were higher in fruits subjected to ethrel treatment in silpaulin chamber. The quality attributes like TSS (22°Brix), acidity (0.25 %), TSS : acid ratio (88) were significantly higher in fruits treated in silpaulin chamber on the day of ripening. The physiological loss in weight was found to be significantly lesser in fruits subjected to ethylene treatment in cold chamber (6.56 %) and were on par with fruits treated in zero energy cool chamber (6.71%) whereas the firmness and shelf life were found to be significantly higher in cold chamber treated fruits (2.35 N, 15 days respectively) but firmness was on par with fruits subjected to ethylene treatment in zero energy cool chamber (2.21 N) on ripening. The overall acceptability of fruits in sensory evaluations was significantly higher in fruits treated in zero energy cool chamber (8.3) which was on par with fruits treated in cold chamber (8.1).
 Conclusion: The fruits treated in silpaulin chamber had better TSS, acidity and TSS: acid blend. The fruits treated in cold chamber were superior in shelf life and sensory score which was also on par with fruits treated in zero energy cool chamber. Hence zero energy cool chamber can be used as an alternative to cold chamber for ethrel treatment which would be cost effective, environment friendly and can be used by small traders and farmers.

Temperature interruptions harm the quality of stored 'Rustenburg' navel oranges and development of dynamic shelf-life prediction models

The optimal temperature for postharvest storage of 'Rustenburg' navel oranges is 5 ºC, and any deviations from this temperature may harm fruit quality. The goals of the current study were to examine the effects of different temperature interruptions on the quality of stored 'Rustenburg' navel oranges, and to develop a dynamic fruit-quality prediction model that takes into account any deviations from the optimal storage temperature. The temperature interruptions included exposures to a temperature of 22 ºC for different lengths of time (1, 3 or 7 d) at different time points during the cold-storage period (after 4, 8 or 12 w). The experiment included 126 cartons of 30 fruit each, which were stored under different temperature-interruption regimes. Quality evaluations were conducted every 4 w during a prolonged storage period of up to 24 w. Storage time appeared to be the most important feature affecting fruit quality, followed by the length and the timing of the temperature interruptions. Statistical analysis revealed that storage time significantly affected most of the examined quality parameters; whereas the duration and timing of the temperature interruptions significantly affected fruit weight loss, firmness, internal dryness, shriveling, flavor and quality-acceptance scores. Overall, the longer the temperature interruptions and the later during storage they were applied, the more harmful they were for fruit quality. The collected data was further used to develop dynamic quality-prediction models. It was found that an extreme gradient boosting (XGBoost) model allowed the prediction of fruit acceptance score on a scale of 1–5 with a root mean square error (RMSE) of 0.233 and R2 of 0.876. The XGBoost model also effectively predicted fruit quality at various fictive data points within and outside the tested data set, including different durations and timings of temperature interruptions during the cold-storage period. Dynamic quality-prediction models that consider storage interruptions will assist in assuring produce quality and reducing food losses.

Impacts of different planting times on fruit quality and some bioactive contents of different strawberry cultivars

ABSTRACT Strawberry fruit quality traits can be affected by genotype-environment interactions, which determine the consumer acceptance of fruits. This factorial experiment was based on completely randomised blocks (RCBD) with two planting dates (5 and 20 April) and cultivars (‘Albion’, ‘San Andreas’ and ‘Portola’) of strawberry with three replications, and some of pomological and qualitative factors of berry were investigated at harvest. The results showed no significant difference on fruit width, length, weight and firmness, while the plant yield and stem diameter (SD) were affected by different cultivars and planting dates. The minimum SD (19.80) was recorded in cv. ‘Portola’ in the planting date of 20 April. Although the lowest fruit yield was achieved in cv. ‘Portola’ at both planting dates, it had the highest titratable acidity (TA) (0.83%) at the first planting date (5 April). The amount of soluble solid concentration (SSC), electrolyte conductivity (EC), pH, TA and chlorophyll were not affected by cultivar and planting dates. The effect of planting dates and cultivar had no significant effect on berry colour. The highest total phenolic (275.44 mg GAE · 100 mL-1 FW) was recorded in cv. ‘San Andreas’ on the planting date of 20 April, while the lowest value (251.22 mg GAE · 100 mL-1 FW) was recorded in cv. ‘Portola’ on the planting date of 5 April. In general, it is suggested that the least fruit yield in strawberry cv. ‘Portola’ can be correlated with the least SD of the cultivar.

Effect of varied calcium formulations and time of application on postharvest quality and organoleptic acceptability of mango fruits

Mango (Mangifera indica L.) is a highly perishable fruit with a short shelf life at ambient conditions, which may lead to post-harvest losses approximated to be 40-45%. This reduces returns to farmers significantly. The problem is compounded by the fact that most farmers do not have access to cold storage facilities. Nutrient management has been shown to affect postharvest characteristics of fruits. Calcium particularly plays a critical role in cell membrane integrity, tissue firmness and delays lipid catabolism. Previous studies have indicated a deficiency of calcium in some mango growing regions in Kenya. A field study was carried out to determine the effect of varied calcium formulations applied at various stages of growth on mango fruits post-harvest quality and organoleptic acceptability. The study was carried out in Embu County Eastern Kenya during seasons 2017/2018 and 2018 /2019 using “Van Dyke” cultivar, aged approximately 10 years. The experiment was set up in a randomized complete block design with a split-split plot arrangement, three trees per replication, replicated thrice. Three calcium formulations: calcium chloride, calcium nitrate and Easygro™ were applied at rates of 0%,1.0%, 1.5% and 2.0% at fruit set, 30 days after fruit set and 30 days to physiological maturity. The calcium sources formed the main plots, the timing of application formed the subplots while the rates of application formed the sub-sub plots. Total soluble solids (TSS) and percentage titratable acidity (TA) were assessed at harvest and after 12 days of storage under ambient conditions (25±2ºC, 70±5% relative humidity) using standard procedures. Selected fruits’ sensory attributes were also evaluated after storage using a hedonic scale. Analysis of data was done using the 14th Edition of the Genstat software. The differences among the means of the treatments were compared using Fisher’s Protected LSD test at 5% probability level. Fruits sprayed with calcium chloride, 2.0% at fruit set had higher TSS (6.8 º brix and 6.3º brix) (10.47 º brix and 9.10 º brix), TA (1.29% and 1.27%), (0.77% and 0.675%) than other treatments at maturity and after storage in both seasons, respectively. Calcium chloride at 2.0% level of application led to a superior peel color appearance contrary to calcium nitrate and Easygro™ also applied at 2.0%, which led to an inferior peel color appearance and an inferior taste of fruits. Therefore, calcium nitrate and easy gro should be sprayed at concentration of 1.5% for good taste and peel colour appearance. Key words: Mango, total soluble sugars, total titratable acidity, organoleptic, shelf-life

An exploration of what freshness in fruit means to consumers

Perceived freshness is a key determinant of consumers’ food choices but remains an imprecisely defined concept. A comprehensive and consumer-centric definition of freshness appears to be lacking, and the present research was situated in this knowledge gap, seeking, in particular, to explore the complexity of freshness in consumers’ minds. People from the USA (n = 2092) took part in an online survey and completed a text highlighting task. Herein, participants read a text that described different aspects of freshness and the technologies used to prolong freshness during storage. While reading, they used highlighting functions within the software to indicate text content that they liked/disliked or agreed/disagreed with. The combined results from text highlighting and responses to the open-ended question “Considering the fruit you eat, why is freshness important to you?” confirmed that freshness is a complex construct with multiple dimensions and suggested that the complexity of freshness extends from food in general to specific product categories (in the case of fruit and apples). Further, the findings showed that freshness is desired by consumers because fruit are perceived as healthier and better tasting. The findings revealed negative attitudes towards stored fruit among participants, but also indicated some acceptance of the fact that some storage was unavoidable. Results provide useful insights to the development for communication strategies to increase consumer acceptance of stored apples and fruits in general.

Effect of harvesting stage and storage condition on post-harvest quality and sensory acceptability of mango fruit in Gamo Zone, Southern Ethiopia

The effect of harvesting stages (mature green, half-ripe and full ripe) and storage conditions (zero energy cool chamber, wooden box and underground storage) on post-harvest quality and sensory acceptability of mango fruit was evaluated. Three harvesting stages of mango fruit were harvested and 10 kg of mango fruit was stored in three storage conditions until the end of the storage period. Spoilage and weight loss of mango fruit were recorded from storage in three-day intervals. All samples were analyzed for Post-harvest quality of mango fruit before and after storage at Arba Minch University, Abaya Campus Chemistry laboratory, and sensory acceptability was evaluated by using untrained 45 panelists at the end of the storage period. Completely Randomized Design in factorial arrangement with three replications was used to evaluate the shelf life and postharvest quality of mango fruit. Weight loss, spoilage, firmness and total soluble solids of mango fruit were increased while vitamin C, moisture content and titratable acidity were decreased with increased storage time. The vitamin C content of mango fruit was highest at half ripe in a zero energy cool chamber and was lowest at full ripe harvested in a wooden box after the end of the storage period. The highest overall acceptability of mango fruit was observed at the half-ripe harvested stage in zero energy cool chambers while the lowest was observed at the mature green harvested stage mango fruit in a wooden box after the end of the storage period. Based on the current study, half ripen mango fruit in zero energy cool chamber storage recorded the least percent of weight loss, spoilage amount, maximum shelf life and quality, especially vitamin C content and higher overall acceptability. Further study will be needed on the microbial quality of mango fruit in different harvesting stages and storage conditions during storage periods. Int. J. Agril. Res. Innov. Tech. 12(2): 82-87, December 2022

Mucua: Sensory analysis of the fruit of Adansonia digitata L. (Baobab) in natura

The mucua is the fruit of the embondeiro or baobab (Adansonia digitata L.) and originates from Africa. It has a high content of ascorbic acid and dietary fiber, along with antioxidant properties. The aim of this study was to test the acceptability of the mucua fruit in natura in a sample of Portuguese adults and test its intention to consume and availability to pay for this fruit. After providing the fruit, participants fulfilled a questionnaire for their socioeconomic characterization and tested their acceptability and willingness to pay for the fruit. The participatants in this study (n=53) were 20 years old, primarily female (80.8%), Portuguese (73.1%), and students (86.6%). The tasters considered the following aspects of the mucua fruit pleasant or very pleasant: global appreciation (49.2%), color (71.2%), shape (53.8%), flavor (40.4%), aroma (48.5%) and texture (44.2%). Approximately 30% of tasters would be willing or very willing to consume this fruit regularly and pay 3 €/ kg (62.9%). The mucua had good acceptance by the tasters, and the color, the form, and the global appreciation, were the attributes with the best scores on the acceptability test. In addition, they were willing to consume it regularly if they were available at an economically affordable price.

Bioefficacy of Composite Medicinal Plant Extracts and Gum Arabic on Improving Postharvest Quality in Dragon Fruit.

Several natural preservative techniques including plant extracts are used to minimize postharvest losses caused by pathogens. Our recent findings elucidated that the application of crude extracts of ginger, turmeric, and "dukung anak" (Phyllanthus niruri Linn.) alone causes phytotoxicity and adversely affects the postharvest quality of dragon fruit, especially at high concentrations. This study investigated the effect of a composite coating of 10% gum arabic (GA) and crude extracts of ginger, turmeric, and "dukung anak" separately at 5, 10, and 15 g L-1 on postharvest quality of dragon fruit stored at 11 ± 2°C, 80% RH for 28 days. After 28 days of cold storage, anthracnose was significantly reduced in fruit coated with 10% GA plus 10 or 15 g L-1 of any of the crude extracts and resolved the problem of phytotoxicity while maintaining the postharvest quality of fruit for 28 days. The reduction of anthracnose was pronounced at 10% GA+10 g L-1 of turmeric extract (38.6%) which was not significantly different at 10% GA+10 g L-1 of ginger extract compared to control (41.3%). Composite coating of 10% GA+10 g L-1 of turmeric extract maintained the postharvest quality of dragon fruit as was evident with a reduction in weight loss (2.53%), delayed degradation of titratable acids (0.15%), and maintained fruit firmness (28.72 N) and the overall acceptability of the fruit after 28 days. We conclude that incorporation of 10% GA with turmeric extract at a high concentration can serve as a potential biofungicide in postharvest management of fresh produced by reducing phytotoxicity while improving the overall acceptability of fruit.

Defining key parameters and predictive markers of ‘Early Bigi’ cherry consumer satisfaction by means of differential storage scenarios

To induce differences in sensorial characteristics, ‘Early Bigi’ cherries were exposed to various storage scenarios, including modified atmosphere packaging, 1-methylcyclopropene and methyl jasmonate treatments. Three classes of consumer acceptance (high, medium, and low) were defined and related to changes in standard quality, flavour perception and volatile organic compounds (VOCs) emissions. Consumer satisfaction in ‘Early Bigi’ cherries strongly depended on the acidity levels of the fruit and how the storage scenario modulated this parameter. Multivariate data analysis also revealed a clear relationship between acidity, VOCs emissions and flavour perception that determined fruit acceptance. In this cultivar, flavour perception and consumer satisfaction were also linked to specific volatile compounds. At harvest and during the first 15 d of cold storage, consumer satisfaction was found to mainly depend on high levels of ethyl butanoate, (Z)-3-hexen-1-ol and benzaldehyde and on the other side on low levels of ethyl acetate and ethanol, which were probably perceived as off-flavours or unpleasant compounds. Consumer satisfaction was also related to low levels of 2-methylbutyl butanoate, (Z)-2-hexenyl acetate, linalool and 3-methyl-2-butanol. It is, therefore, possible to envisage the use of these specific volatile compounds as markers for consumer satisfaction in ‘Early Bigi’ cherries and perhaps also in other cherry cultivars.

Physicochemical Properties and Sensory Attributes of Homemade Bakery Products from Two Local Varieties of Pineapple Compared with the Locally Available Market Products in Bangladesh

Pineapples (Ananas comosus L. Merr) contain beneficial properties and the object of the study is to compare the physical and chemical properties of two local varieties of pineapples and their prepared bakery products such as jelly and biscuit using flesh of pineapple as one of the raw materials and compare those with the locally available market products. Physico – chemical properties such as fruit weight, diameter, length, edible portion %, pH, Vitamin C, Titratable acidity, sugar content, total soluble solids, lipid content, crude protein, phenolic compound and sensory attributes (Firmness, sweetness, tartness, colour, and overall acceptability) of fresh pineapple fruit of Honey Queen (HQ) and Giant Kew (GK) were studied. Both the varieties contained high amount of moisture, GK 84.42% and HQ 83.95%. Further, HQ variety showed more than GK variety in almost all of the properties. The phenolic contents of the extracts as caffeic acid equivalents were found to be highest in methanol HQ (12.45%), GK (9.8%) while in water extract HQ (5.4%), and GK (5.3%). In terms of prepared bakery product from pineapple, Sample H (Home prepared) was more preferable than the locally market available brand in consideration of the physico-chemical properties that affected the sensory attributes acceptability having the overall acceptability score of 7 in a 9-point hedonic scale.