Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples
‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing μa670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per ha...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2014-09-01
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| Series: | Journal of Horticultural Research |
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| Online Access: | https://doi.org/10.2478/johr-2014-0014 |
| _version_ | 1818367924708048896 |
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| author | Rizzolo Anna Vanoli Maristella Bianchi Giulia Zanella Angelo Grassi Maurizio Torricelli Alessandro Spinelli Lorenzo |
| author_facet | Rizzolo Anna Vanoli Maristella Bianchi Giulia Zanella Angelo Grassi Maurizio Torricelli Alessandro Spinelli Lorenzo |
| author_sort | Rizzolo Anna |
| collection | DOAJ |
| description | ‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing μa670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per harvest and analysed after 1, 8 and 14 days of shelf life. LeM and MoM apples were measured in the 630-900 nm range by TRS, and analysed for sensory profile (firm, crispy, juicy, mealy) and pulp mechanical characteristics (firmness, stiffness, energy-to-rupture). All data were processed by Principal Component Analysis (PCA). According to sensory intensity scores, fruits were either divided into five classes (very low – VL; low – L; medium – M; high – H; very high – VH) separately for every attribute, or clustered into four groups, each one representing a specific sensory profile. The absorption spectra showed a maximum at 670 nm (chlorophyll-a) and μa670 was higher in the VH class for firm, crispy and juicy and in the VL and L classes for mealy. The scattering spectra had a decreasing trend with the wavelength increase, and μs’ values were lower in the VH class for firm and crispy, and higher in the VH class for mealy and in the VL ones for juicy. PCA underlined that μs’ values were negatively related to firmness and μa670, and that μa690, μa730, μa830, μa850 and μa900 were opposed to mealiness. PC scores differed among the four sensory profiles and increased from VL to VH classes for firmness, crispiness and juiciness and from VH to VL classes for mealiness. |
| first_indexed | 2024-12-13T22:59:47Z |
| format | Article |
| id | doaj.art-dace5b5029d147898cb4c7dbc03e8d0a |
| institution | Directory Open Access Journal |
| issn | 2300-5009 |
| language | English |
| last_indexed | 2024-12-13T22:59:47Z |
| publishDate | 2014-09-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Journal of Horticultural Research |
| spelling | doaj.art-dace5b5029d147898cb4c7dbc03e8d0a2022-12-21T23:28:26ZengSciendoJournal of Horticultural Research2300-50092014-09-0122111312110.2478/johr-2014-0014johr-2014-0014Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ ApplesRizzolo Anna0Vanoli Maristella1Bianchi Giulia2Zanella Angelo3Grassi Maurizio4Torricelli Alessandro5Spinelli Lorenzo6 Consiglio per la ricerca e sperimentazione in agricoltura, Unità di ricerca per i processi dell’industria agroalimentare, Milano, Italy Consiglio per la ricerca e sperimentazione in agricoltura, Unità di ricerca per i processi dell’industria agroalimentare, Milano, Italy Consiglio per la ricerca e sperimentazione in agricoltura, Unità di ricerca per i processi dell’industria agroalimentare, Milano, Italy Laimburg Research Centre for Agriculture and Forestry, Auer (Ora), BZ, Italy Consiglio per la ricerca e sperimentazione in agricoltura, Unità di ricerca per i processi dell’industria agroalimentare, Milano, Italy Politecnico di Milano, Dipartimento di Fisica, Milano, Italy Istituto di Fotonica e Nanotecnologie CNR, Milano, Italy‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing μa670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per harvest and analysed after 1, 8 and 14 days of shelf life. LeM and MoM apples were measured in the 630-900 nm range by TRS, and analysed for sensory profile (firm, crispy, juicy, mealy) and pulp mechanical characteristics (firmness, stiffness, energy-to-rupture). All data were processed by Principal Component Analysis (PCA). According to sensory intensity scores, fruits were either divided into five classes (very low – VL; low – L; medium – M; high – H; very high – VH) separately for every attribute, or clustered into four groups, each one representing a specific sensory profile. The absorption spectra showed a maximum at 670 nm (chlorophyll-a) and μa670 was higher in the VH class for firm, crispy and juicy and in the VL and L classes for mealy. The scattering spectra had a decreasing trend with the wavelength increase, and μs’ values were lower in the VH class for firm and crispy, and higher in the VH class for mealy and in the VL ones for juicy. PCA underlined that μs’ values were negatively related to firmness and μa670, and that μa690, μa730, μa830, μa850 and μa900 were opposed to mealiness. PC scores differed among the four sensory profiles and increased from VL to VH classes for firmness, crispiness and juiciness and from VH to VL classes for mealiness.https://doi.org/10.2478/johr-2014-0014absorption coefficientreduced scattering coefficienttexture sensory profilespulp mechanical characteristics |
| spellingShingle | Rizzolo Anna Vanoli Maristella Bianchi Giulia Zanella Angelo Grassi Maurizio Torricelli Alessandro Spinelli Lorenzo Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples Journal of Horticultural Research absorption coefficient reduced scattering coefficient texture sensory profiles pulp mechanical characteristics |
| title | Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples |
| title_full | Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples |
| title_fullStr | Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples |
| title_full_unstemmed | Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples |
| title_short | Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples |
| title_sort | relationship between texture sensory profiles and optical properties measured by time resolved reflectance spectroscopy during post storage shelf life of braeburn apples |
| topic | absorption coefficient reduced scattering coefficient texture sensory profiles pulp mechanical characteristics |
| url | https://doi.org/10.2478/johr-2014-0014 |
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