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Full-Text Articles in Fruit Science
Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman
Identifying Consumer Perceptions Of Fresh-Market Blackberries, Aubrey Dunteman
Food Science Undergraduate Honors Theses
Blackberries are grown worldwide for commercial fresh markets, but there is limited information on consumer perceptions of this fruit. In this study, physiochemical and consumer sensory attributes of three Arkansas-grown fresh-market blackberry genotypes were evaluated and consumer perceptions of fresh-market blackberries were also investigated though an online survey. Two cultivars (Natchez and Ouachita) and one advanced selection (A-2418) were evaluated for compositional and nutraceutical analysis and consumer sensory analysis. Natchez had the highest berry weight, length, drupelets and pyrenes/berry, and pyrene weight/berry. Ouachita had the highest soluble solids content (11.9%), pH (3.18) and soluble solids/titratable acidity ratio (10.92). There were …
Ripeness Attributes Of Arkansas-Grown Peaches And Nectarines At Harvest And During Postharvest Storage, Mary Siebenmorgen
Ripeness Attributes Of Arkansas-Grown Peaches And Nectarines At Harvest And During Postharvest Storage, Mary Siebenmorgen
Food Science Undergraduate Honors Theses
Evaluating ripeness attributes of peaches and nectarines helps determine feasibility for commercial markets. Five cultivars (Amoore Sweet, Bowden, Bradley, Effie, and Souvenirs) and five breeding selections (A-663 CN, A-794 CN, A-811 CN, A-819, and A-885) were hand harvested in 2017 from the University of Arkansas System Division of Agriculture’s Fruit Research Station in Clarksville, AR. The tree-ripened fruit was evaluated at harvest (day 0), and commercially-ripened fruit (ripened during storage) was evaluated at 0, 7 and 14 d storage at 4° C. The attributes of tree and commercially-ripened fruit varied at harvest and included chlorophyll (0.04-0.86 abs), weight (132-264 g), …