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Special Issue "Fruits Quality and Sensory Analysis"

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A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Postharvest Biology, Quality, Safety, and Technology".

Deadline for manuscript submissions: 31 October 2023 | Viewed by 12065

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Special Issue Editors

Dr. Paola Sánchez-Bravo

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Guest Editor

1. Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), ”Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain
2. Phytochemistry and Healthy Food Lab. Research group on Quality, Safety, and Bioactivity of Plant Foods. Department of Food Science and Technology, CEBAS-CSIC, Campus Espinardo, 25, 30100 Espinardo, Murcia, Spain
Interests: food analysis; food quality; sensory analysis; chromatography; phenolic compounds; bioactive compounds; volatile compounds

Dr. Luis Noguera-Artiaga

E-Mail Website
Guest Editor

Research Group "Food Quality and Safety (CSA)", Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Spain
Interests: food processing; nuts; volatile; antioxidants; organic; sensory quality; bioactive components; chromatography
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Special Issue Information

Dear Colleagues,

Fruits and vegetables are a fundamental part of human diet and are also an important source of bioactive compounds. Consumers today are increasingly demanding sustainable and higher-quality food, and therefore, the quality of fruit has become a key factor in purchase choice, both due to the increase in health awareness among the population, who are looking for foods that promote health and sustainability, as well as sensory qualities (visual and organoleptic) that makes fruits and vegetables attractive.

To reduce food quality losses and maintain the content of compounds related to health, as well as consumption by consumers, research is required to improve the quality and the parameters affected during the cultivation or processing of fruits, since, to obtain quality food products, it is necessary to control them from the moment they are planted and picked. Furthermore, preserving the integrity of bioactive ingredients during food processing is a challenge for the agri-food industry. Finally, sensory analysis in the food industry is recognized as one of the most important ways to ensure consumer acceptance of food.

This Special Issue focuses on reporting on the current state of the art, the changes undergone in the (functional, nutritional, and sensory) quality of fruits throughout their growth, processing, and shelf life, and acceptance by consumers through the sensory analysis tool. We invite researchers to contribute original studies and reviews that cover all the above aspects related to quality.

Dr. Paola Sánchez-Bravo
Dr. Luis Noguera-Artiaga
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Horticulturae is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

sensory analysis
bioactive compounds
antioxidant
food quality
volatile compounds
consumers
aroma
descriptive
behavior
color

Published Papers (7 papers)

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Research

Jump to: Review

Open AccessArticle

Physiological and Metabolic Traits Linked to Kiwifruit Quality

Vaia Styliani Titeli

Michail Michailidis

Georgia Tanou

and

Athanassios Molassiotis

Horticulturae 2023, 9(8), 915; https://doi.org/10.3390/horticulturae9080915 - 10 Aug 2023

Viewed by 519

Abstract

The assessment of fruit quality traits is a key factor in increasing consumer acceptance of kiwifruit. Here, an experiment was performed to evaluate the relationship between dry matter (DM) and soluble solids concentration (SSC), evaluated by both destructive (D) and non-destructive (ND) approaches, with acidity content and sensory evaluation, particularly taste, in fully ripened ‘Hayward’ kiwifruits from 20 orchards. Nutrient content and metabolomic analysis were also performed in ripened kiwifruit tissues (pericarp, placenta, and seeds) from four selected orchards of kiwifruits of high taste scores (HTS) and four orchards of low taste scores (LTS). The results suggest that ND-DM measurement positively correlated with D-DM and may serve as an indicator of kiwifruit taste. Moreover, the taste of kiwifruit was affected by both SSC and acidity. Based on the nutrient content of the pericarp and the primary metabolites of the pericarp and placenta, a clear separation was observed between kiwifruits with HTS and those with LTS, while no differences were found in seed samples. Metabolites such as fructose, maltose, mannobiose, tagatose, and citrate were accumulated in kiwifruits with a strong taste in the pericarp, whereas others, such as serine in the pericarp and placenta, have a negative impact on taste. The current study contributes to a greater understanding of the influence of dry matter, ripening characteristics, primary metabolites, and nutrient content on the taste of kiwifruits. Full article

(This article belongs to the Special Issue Fruits Quality and Sensory Analysis)

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Open AccessArticle

Quality Grading Algorithm of Oudemansiella raphanipes Based on Transfer Learning and MobileNetV2

and

Horticulturae 2022, 8(12), 1119; https://doi.org/10.3390/horticulturae8121119 - 29 Nov 2022

Viewed by 1084

Abstract

As a traditional edible and medicinal fungus in China, Oudemansiella raphanipes has high economic benefits. In order to achieve the automatic classification of Oudemansiella raphanipes into four quality levels using their image dataset, a quality grading algorithm based on neural network models was proposed. At first, the transfer learning strategy and six typical convolution neural network models, e.g., VGG16, ResNet50, InceptionV3, NasNet-Mobile, EfficientNet, and MobileNetV2, were used to train the datasets. Experiments show that MobileNetV2 has good performance considering both testing accuracy and detection time. MobileNetV2 only needs 37.5 ms to classify an image, which is shorter by 11.76%, 28.57%, 46.42%, 59.45%, and 79.73%, respectively, compared with the classification times of InceptionV3, EfficientNetB0, ResNet50, NasNet-Mobile, and VGG16. Based on the original MobileNetV2 model, four optimization methods, including data augmentation, hyperparameter selecting, an overfitting control strategy, and a dynamic learning rate strategy, were adopted to improve the accuracy. The final classification accuracy can reach as high as 98.75%, while the detection time for one image is only 22.5 ms and the model size is only 16.48 MB. This quality grading algorithm based on an improved MobileNetV2 model is feasible and effective for Oudemansiella raphanipes, satisfying the needs in the production line. Full article

(This article belongs to the Special Issue Fruits Quality and Sensory Analysis)

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Open AccessFeature PaperArticle

Effect of Combination of KMnO₄ Oxidation and UV-C Radiation on Postharvest Quality of Refrigerated Pears cv. ‘Ercolini’

Ramiro Alonso-Salinas

José Ramón Acosta-Motos

Antonio J. Pérez-López

Luis Noguera-Artiaga

Estrella Núñez-Delicado

Francisco Burló

and

Santiago López-Miranda

Horticulturae 2022, 8(11), 1078; https://doi.org/10.3390/horticulturae8111078 - 16 Nov 2022

Cited by 1 | Viewed by 1457

Abstract

This present study proposes an improvement for the postharvest preservation of the ‘Ercolini’ pear, a fruit that is little tested in the field, using a combination of ethylene elimination methods. The techniques used were potassium permanganate filters in devices with ultraviolet radiation and constant air flow to favour the contact of ethylene with the oxidising agents. The analysis carried out included weight, diameter, firmness, soluble solids content, total acidity, maturity index, ascorbic acid concentration, total phenolic compounds, antioxidant capacity via the ORAC method and a descriptive sensory analysis using experts. In addition, the ethylene removal method was tested at two storage temperatures: 1 °C, near optimal temperature, and 8 °C, the standard temperature for transport and storage of fruit on a commercial scale. The results showed a marked improvement in the maintenance of postharvest physicochemical quality using the proposed combination of methods. The sensory analysis confirmed what was observed in the laboratory, with higher organoleptic quality values observed in pears treated with the complete system under study consisting of filter and machine, highlighting the greater presence of flavours and odours related to green fruit. Ultimately, this innovation could be highly relevant for the food industry. Full article

(This article belongs to the Special Issue Fruits Quality and Sensory Analysis)

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Open AccessArticle

Chemical Composition and Polyphenol Compounds of Vaccinium floribundum Kunth (Ericaceae) from the Volcano Chimborazo Paramo (Ecuador)

Jorge M. Caranqui-Aldaz

Raquel Muelas-Domingo

Francisca Hernández

and

Rafael Martínez

Horticulturae 2022, 8(10), 956; https://doi.org/10.3390/horticulturae8100956 - 16 Oct 2022

Cited by 1 | Viewed by 1030

Abstract

Mortiño (Vaccinium floribundum Kunth) is considered a “superfruit” due to its antioxidant capacity and possible health benefits. To date, there is no known study that addresses the biochemical characterization of mortiño berries from the paramo of the Chimborazo volcano (Ecuador). So, the aim of this research was to evaluate for the first time the effect of the stage of development of the mortiño berries (two stages) and environment of origin (three sampling areas) on fruit quality. Polyphenol compounds were identified by high-performance liquid chromatography (HPLC) coupled to electrospray ionization mass spectrometric (ESI-MSⁿ) and quantified by high-performance liquid chromatography with a diode array detector (HPLC-DAD). Moreover, antioxidant properties (ABTS^•+, and DPPH), sugar and organic acids, and minerals were examined. The main organic acids were quinic and citric acid, while glucose, fructose, sucrose, mannose, and sorbitol were the main sugars determined in the mortiño fruits. The main constituents of the mortiño berries included hydroxycinnamic acids (5-O-caffeoylquinic acid), flavonols (quercetin 3-hexoside, quercetin 5-hexoside, quercetin 3-pentoside, and quercetin-3-O-rhamnoside) and anthocyanins. Seven anthocyanins were identified: glycosides of cyanidin, delphinidin, petunidin, peonidin, and pelargonidin. The research confirms that the mortiño berries produced in the Ecuadorian paramo area are a valuable source of polyphenolics, rich in sugars and organic acids, and can be classified as a good source of microelements. Full article

(This article belongs to the Special Issue Fruits Quality and Sensory Analysis)

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Open AccessArticle

Cultivar and Rootstock Effects on Growth, Yield and Nut Quality of Pistachio under Semi-Arid Conditions of South Mediterranean

Samiha Ouni

Luis Noguera-Artiaga

Angel Carbonell-Barrachina

Imen Ouerghui

Fadwa Jendoubi

Ali Rhouma

and

Azza Chelli-Chaabouni

Horticulturae 2022, 8(7), 606; https://doi.org/10.3390/horticulturae8070606 - 05 Jul 2022

Cited by 3 | Viewed by 1145

Abstract

Pistachio (Pistacia vera L.) cultivation under rainfed conditions of the South Mediterranean has not been studied in depth. Under changing climate conditions, knowledge of cultivar and rootstock performances allows for the optimal use of genetic resources to improve yield and nut quality. This study aimed to evaluate growth, yield, and fruit characteristics of ‘Mateur’ and ‘Achouri’ pistachio cultivars grafted on P. vera and P. atlantica rootstocks grown in northeastern Tunisia. The research was based on three years worth of monitoring of growth, yield and fruit quality. Results showed that annual bio-climatic features had significant effects on all studied parameters. The ‘Mateur’ cultivar showed higher vigor and fruit yield than ‘Achouri’. Fruit production was higher in P. atlantica rootstock for ‘Mateur’ but similar in both studied rootstocks for ‘Achouri’. Kernel fat contents (40.7–46.8%) and fatty acid profiles were low or not affected by cultivar, rootstock and their combination. Oleic acid (C18:1) was the major fatty acid (68.94–69.22%) in kernel oil. The unsaturated/saturated fatty acid and oleic/linoleic acid ratios indicated that nuts obtained had high quality. The lower performances of ‘Achouri’ cultivar in the studied conditions may be related to low acclimation ability of this cultivar. These conditions, however, seem to be suitable for both studied rootstocks. Full article

(This article belongs to the Special Issue Fruits Quality and Sensory Analysis)

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Open AccessEditor’s ChoiceArticle

Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies

Paula Tarancón

Begoña Cebrián

Paula Fernández-Serrano

and

Cristina Besada

Horticulturae 2022, 8(5), 448; https://doi.org/10.3390/horticulturae8050448 - 17 May 2022

Cited by 3 | Viewed by 1664

Abstract

This study evaluated the relation between rind colour and the internal physicochemical and sensory qualities of ‘Sanguinelli’ blood oranges, one of the main blood orange cultivars grown in the Mediterranean region. To this end, 400 fruits were harvested in three different orchards and classified according to rind pigmentation intensity (slight, medium, intense, very intense). All fruits were individually evaluated by determining rind and pulp colour, total soluble solids, acidity, maturity index, juice yield, firmness, and size. Moreover, 71 consumers performed a triangle test to evaluate if fruit sensory properties depended on rind pigmentation. Our results revealed (for the first time) that pulp pigmentation and total soluble solid (TSS) content strongly depend on rind colouration. Among the fruit from the same orchard, the redder the pigmented fruit was (externally) the deeper the red pulp, and the higher the TSS became. This pattern was corroborated in the three orchards under study. Other characteristics, such as acidity, juice yield, firmness, and fruit size, did not depend on external pigmentation. Sensory studies showed that the more coloured the fruit, the higher the accumulated sugar content; consumers perceive these fruits as being sweeter than slightly pigmented ones. This information can be very useful for the citrus industry as external colour may become a quality index for blood oranges, as well as for consumers to make purchase decisions. Full article

(This article belongs to the Special Issue Fruits Quality and Sensory Analysis)

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Review

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Open AccessEditor’s ChoiceReview

Emerging Technologies for Prolonging Fresh-Cut Fruits’ Quality and Safety during Storage

Rey David Iturralde-García

Francisco Javier Cinco-Moroyoqui

Oliviert Martínez-Cruz

Saúl Ruiz-Cruz

Francisco Javier Wong-Corral

Jesús Borboa-Flores

Yaeel Isbeth Cornejo-Ramírez

Ariadna Thalia Bernal-Mercado

and

Carmen Lizette Del-Toro-Sánchez

Horticulturae 2022, 8(8), 731; https://doi.org/10.3390/horticulturae8080731 - 14 Aug 2022

Cited by 6 | Viewed by 4243

Abstract

Fresh-cut fruits have been in great demand by consumers owing to the convenience of buying them in shopping centers as ready-to-eat products, and various advantages, such as the fact that they are healthy and fresh products. However, their shelf lives are brief due to their physiological changes and maturation. Therefore, this review includes information from the physicochemical, microbiological, nutritional, and sensory points of view on the deterioration mechanisms of fresh-cut fruits. In addition, updated information is presented on the different emerging technologies, such as active packaging (edible films, coatings, and modified atmospheres), natural preservatives (antioxidants and antimicrobials), and physical treatments (high hydrostatic pressure, UV-C radiation, and ozone). The benefits and disadvantages of each of these technologies and the ease of their applications are discussed. Having alternatives to preserve fresh-cut fruit is essential both for the consumer and the merchant, since the consumer could then obtain a high-quality product maintaining all its properties without causing any damage, and the merchant would receive economic benefits by having more time to sell the product. Full article

(This article belongs to the Special Issue Fruits Quality and Sensory Analysis)

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