Postharvest quality and sensory attributes of 'Byrongold' and 'Rubysweet' plums.
Meredith, F.I., Senter, S. D., Forbus, W. R., Robertson, J. A. and Okie, W. R.
Journal of Food Quality. Volume 15, Number 3, 1992. Pages 199-209.
1992
บทคัดย่อ
Fruit from two new cultivars of plums, "Byrongold" and "Rubysweet" were harvested at three maturities. Maturity one and two were ripened for three and six days at 20 degrees C and 85% relative humidity to determine fruit quality characteristics during storage. Plums were separated into three maturity categories by delayed light emission. Fruit size, weight, hue angle, flesh firmness, soluble solids and concentration of sugars, organic acids and sensory attributes were determined to evaluate storage quality of the fruit. Significant differences were found between cultivars for sucrose, glucose, fructose and sorbitol. Sugar concentrations varied within the same cultivar by maturity and storage times. In general, acid levels decreased as plums ripened. Panelists preferred "Byrongold" ripened for three days for tartness and juiciness and "Byrongold" ripened for six days for sweetness. "Rubysweet" ripened for three days was preferred for sweetness, tartness and juiciness. Significant differences were found in peel bitterness between cultivars and days ripened. Unripened maturity 2 "Byrongold" and unripened maturity 3 "Rubysweet" had the highest peel bitterness. Hedonic scores showed "Rubysweet" was preferred over "Byrongold" for unripened and three days ripened plums and that panelists could not distinguish between the two cultivars after six days ripening.