sensory analysis and chemical characterization of strawberry fruits análise sensorial e caracterização química de frutos de morango

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ID: 202405
2008
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Abstract
The aim of this work was to carry out the chemical characterization and sensory analysis of strawberry fruits from cultivars Camp-dover, Dover, Camp-oso, Oso Grande, and Tudla-Milsei, grown in the southern region of Minas Gerais State. Soluble solids, titratable acidity, and the ratio between both characteristics were evaluated, in three replications. Sensory analysis was carried out by a panel of 34 non-trained assessors, recruited out of UNICENTRO students, professors, and employees. Assessors evaluated the samples for aroma and flavor using sorting-preference tests, with scores from 1 (less preferred) to 5 (most preferred). Appearance was assessed by means of a hedonic scale, from 1 (dislike very much) to 9 (like very much). Each assessor evaluated five samples of each cultivar for aroma and flavor. To evaluate external appearance, fruits were presented in polystyrene trays, covered with transparent film. Cultivars Camp-dover, Oso Grande, and Tudla-Milsei had the highest (p<0.05) contents of soluble solids (respectively 8.1, 7.8, and 7.6ºBrix); while for titratable acidity, the highest values were found in fruits of cultivars Tudla-Milsei, Oso Grande, and Dover (0.88, 0.80, and 0.60). For the soluble solids:titratable acidity ratio, cultivar Camp-dover (13.5) significantly exceeded all others. Fruits from cultivars Camp-dover and Oso Grande, for their good scores in aroma (3.70 and 2.80, respectively), flavor (3.82 and 3.52), and appearance (7.00 and 7.38) had the best acceptability. Considering the results all together, cultivars Camp-dover and Oso Grande stood out as promising options for strawberry growing, since their advantageous fruit characteristics are likely to favor commercialization.
O trabalho teve como objetivo realizar a caracterização química e a análise sensorial de morangos das cultivares Camp-dover, Dover, Camp-oso, Oso Grande e Tudla-Milsei, produzidas na região Sul de Minas Gerais. Foram avaliados teor de sólidos solúveis e acidez titulável, além da razão entre as duas características, em três repetições. A análise sensorial foi realizada por um painel de 34 avaliadores, formado por alunos, professores e funcionários da UNICENTRO. O painel avaliou o aroma e o sabor dos frutos utilizando testes de ordenação-preferência, com notas variando de 1 (menor preferência) a 5 (maior preferência). A aparência foi avaliada por meio de escala hedônica, de 1 (desgostei muito) a 9 (gostei muito). Cada painelista avaliou cinco amostras de cada cultivar para aroma e sabor. Para avaliação da aparência, os frutos foram apresentados em bandejas plásticas, cobertas com filme plástico transparente. As cultivares Camp-Dover, Oso Grande e Tudla-Milsei apresentaram os teores de sólidos solúveis significativamente (p<0,05) mais altos (respectivamente 8,1, 7,8 e 7,6ºBrix), enquanto as cultivares Tudla-Milsei, Oso Grande e Dover apresentaram os valores significativamente mais elevados para acidez titulável (0,88, 0,80 e 0,60). A cultivar Camp-dover superou significativamente todas as demais para o valor da relação entre sólidos solúveis e acidez titulável (13,5). Os frutos das cultivares Camp-dover e Oso Grande, devido às boas notas em aroma (3,70 e 2,80, respectivamente), sabor (3,82 e 3,52) e aparência (7,00 e 7,38) apresentam a melhor aceitabilidade. Considerando todos os resultados em conjunto, as cultivares Camp-dover e Oso Grande podem ser consideradas opções de plantio promissoras, já que as boas características de seus frutos irão favorecer a comercialização.
Reference Key
resende2008horticulturasensory Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Juliano Tadeu V de Resende;Letícia KP Camargo;Eliana JS Argandoña;Aline Marchese;Cristhiano K Camargo
Journal research on biomedical engineering
Year 2008
DOI
10.1590/S0102-05362008000300015
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362008000300015
Keywords
Fragaria x ananassa acceptability titratable acidity flavorplant culture

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