Consumer perception of d'Anjou pear classified by dry matter at harvest using near‐infrared spectroscopy. (22nd February 2019)

• Record Type: Journal Article
• Authors: Serra, Sara; Goke, Alex; Diako, Charles; Vixie, Beata; Ross, Carolyn; Musacchi, Stefano
• Is Part Of: International journal of food science & technology. Volume 54:Number 6(2019)
• Page Start: 2256
• Page End: 2265
• Publication Date: 2019-02-22
• Subjects: Dry matter -- near‐infrared spectroscopy -- pear -- sensory evaluation; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14140
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Dry matter is increasingly recognised as a reliable indicator of fruit quality and consumer acceptance for numerous commodities. To establish dry matter as an at‐harvest metric predictive of post‐storage and ripening consumer acceptance in pear, cv. d'Anjou fruits were segregated into low (<13%), moderate (13–15.99%) and high (≥16%) predicted dry matter classifications at harvest using near‐infrared spectroscopy and evaluated by untrained consumer panels following cold storage and ripening. Consumers significantly favoured higher dry matter fruits over lower dry matter fruits in terms of perceived firmness, crunchiness, juiciness, sweetness, flavour and overall liking. Consumers were willing to pay premium prices for higher dry matter fruits at an estimated $0.20/lb above average retail prices. Sorting fruit by dry matter at harvest via near‐infrared spectroscopy may overcome issues of variation in fruit maturity and quality to produce more consistent consumer experiences in pears following post‐storage ripening. Abstract : Near‐infrared spectroscopy was used to classify d'Anjou pears at harvest in to low, moderate, and high categories of dry matter and evaluated by an untrained consumer panel after cold storage and ripening. Consumers favored the sensory attributes of fruits with higher dry matter relative to lower dry matter and were willing to pay premium prices for high dry matter fruits. Sorting fruit by dry matter at harvest may create more consistent consumer eating experiences.