PEACH QUALITY AND CONSUMER EXPERIENCE

Transcription

1 PEACH QUALITY AND CONSUMER EXPERIENCE UC Davis KAC Carlos H. Crisosto

2 2012 STONE FRUIT POSTHARVEST HANDLING WORKSHOP Peach Consumption Problem Consumer Quality Definition Trained Panel and In-Store Consumer Test Can we make it? The Tree Ripened Concept The preconditioning Concept Recommendations

3 PEACH LACK OF FLAVOR The Lack of Ripening Problem The Internal Breakdown Problem

4 Fruit Species RIPENING MAGIC ON CONSUMER ACCEPTANCE OF FRESH FRUIT CROPS Mature Figs Ripened Figs Mature Peaches Ripe Peaches Mature Kiwi Ripened Kiwi Acceptance (%) Crisosto et al., 2010

5 SCORE CONSUMER SENSORY EVALUATION Lbs 4-8 Lbs 8-12 Lbs Lbs 4-8 Lbs 8-12 Lbs Consumer preference evaluated using a score where: 1 = dislike extremely, 5 = neither like nor dislike, 6 = like slightly, 7 = like moderately, 9 = like extremely. Consumer Panel conducted by Dr. Charlie Sims at University of Florida.

6 RIPENING

7 CLASSIC PEACH POSTHARVEST HANDLING Production Tree Ripe Well Mature (10-14 lbs.) Store Consumption (6-8 lbs.) Warehouse (8-10 lbs.) Ripening? (6-10 lbs.) plums Crisosto, Carlos H Stone fruit ripening protocol for receivers. 97/101, slide set with cassette tape ($55.00). Division of Agriculture and Natural Resources.

8 Production Tree Ripe Well Mature (10-14 lbs.) Store Consumption (2-4 lbs.) Warehouse Ripening (12 lbs.) Ripening (Tº) Flesh Softening (6 lbs. P/N) (5 lbs. plums)

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10 UNDERSTANDING FRUIT FLAVOR SENSORY TOOLS Trained Panel In Store Consumer Test

11 : In Store Consumer Tests INTERVIEWING CUSTOMERS

12 SAMPLE PRESENTATION

13 9-POINT HEDONIC SCALE

14 Degree of liking and consumer acceptance according to ripe soluble solids concentration (RSSC) classes. RSSC (%) Liking (1-9) z Acceptance (%) Neutral (%) Rejection (%) < a a b b b z Same letters within same column indicate no significant difference between means

15 Degree of liking of at different levels of ripe soluble solids concentration (RSSC) by American consumers Degree of Liking Crisosto & Crisosto Relationship between ripe soluble solids concentration and consumer acceptance of high and low acid melting flesh peach and nectarine cultivars. Postharvest Biology and Technology 38: Variation of Liking may be attributed to cultivar characteristics 100% 90% 10-12% RSSC (%)

16 THREE GROUPS (within our given range) Consumer Acceptance Group I = RSSC: RTA Group II = RSSC (with Plateau) Group III = RSSC RSSC is a moving target! What about that acidity? Crisosto, C.H. and G.M. Crisosto Relationship between ripe soluble solids concentration (RSSC) and consumer acceptance of high and low acid melting flesh peach and nectarine (Prunus persica (L.) Batsch) cultivars. Postharvest Biol. Technol. 38 (3):

17 MORE TYPES OF TREE FRUIT About 70 varieties released per year. 50% of the releases are sub acid types.

18 TRAINED PANEL : Trained panel Describing cultivars based on predominant sensory attributes

19 SENSORY ATTRIBUTE SEGREGATION (PEACH FLAVOR CODE) Cultivar x Source (two years) 23 peach cultivars x 4 sources = nectarine cultivars x 4 sources = plum cultivars x 4 sources = 64 ANOVA, PCA and others.

20 PEACH FLAVOR SEGREGATION Segregation of 23 peach cultivars originating from different breeding programs according to their sensory attributes as perceived by a trained panel and determined by Principal Component Analysis (80%). Crisosto, C.H., G.M. Crisosto, G. Echeverria, and J. Puy Segregation of peach and nectarine (Prunus persica (L.) Batcsh) cultivars according to their organoleptic characteristics. Postharvest Biology and Technology 39:10-18.

21 Is fruit gaining consumer quality by hanging late on the tree? WHAT ABOUT THIS TREE RIPE APPROACH?

22 INFLUENCE OF HARVEST DATE ON FRUIT QUALITY ATTRIBUTES (1989) Quality Attributes Harvest date 6/11 6/18 6/25 7/2 Firmness (lbf.) SSC (%) Red surface (%) Fruit size Fruit drop (%) Fruit (no.) Harvest wt (lb)

23 CHANGES IN PEACH FRUIT CHARACTERISTICS AS RELATED TO MATURITY SEPARATION AND DATE OF HARVEST Variety Date Firm (Lbs) Flavorcrest 6/20 SSC (%) T.A(%) SSC/A Ratio / E. Lady 7/ / / O Henry 8/ / /

24 STONE FRUIT QUALITY CHANGES DURING MATURATION/RIPENING Cultivar Date (%) SSC (%) Acidity (g) Weight (%) Red Firmness (lbs) E. Lady 30 Jun Jul Jul Jul R. Sun 7 Aug Aug Aug Aug

25 TREE RIPENED & MAXIMUM MATURITY Critical Bruising Threshold Bruising Potential Quality Harvest Hauling Packingline Transportation Retail handling Firmness G s

26 DEVELOPING TREE RIPE STANDARDS Crisosto, et al., Journal American Pomological Society 55(2): 76-81

27 PEACHES (YELLOW FLESH) Drop Height Cultivar 1 cm (~66 G) 5 cm (~185 G) 10 cm (~246 G) Weakest Position Rich May Tip Flavorcrest Tip Elegant Lady Shoulder O Henry Shoulder White Lady Tip August Sun Shoulder Ryan Sun Shoulder

28 20-220G STONE FRUIT PACKING LINE

29 Shipped from Reedley, CA to Atlanta, GA Air Ride Equipped

30 BRUISING IN DIFFERENT BOXES Measured at Atlanta, Distribution Center BOX-TRAY YELLOW WHITE CORRUGATED-SHOE BOX STANDARD CORRUGATED-EURO HAMMOCK RPC-EURO STANDARD RPC-EURO HAMMOCK Firmness from 2-8lbs 1.4% 2.5% 2.0% 0.6% 2.0% 0.5% 0.25% 0.4%

31 TEMPERATURE DURING RETAIL HANDLING

32 CULTIVAR Blondie from the Fresno Bee 12/30/04

33 CULTIVAR Blondie from the Fresno Bee 12/30/04

34 CULTIVAR Blondie from the Fresno Bee 12/30/04

35 I m a happy consumer! Do we need a minimum quality index?

36 RECOMMENDATIONS More information: