Original scientific paper
https://doi.org/10.5513/JCEA01/22.1.3024
Physicochemical properties and sensory evaluation of early ripening peach and nectarine varieties
Aneta POPOVA
orcid.org/0000-0002-1290-503X
; University of food technologies, Dep. of Catering and tourism, Plovdiv, Bulgaria
Tzvetelin DESSEV
; University of food technologies, Dep. of Cereal and bakery products, Plovdiv, Bulgaria
Dasha MIHAYLOVA
; University of food technologies, Dep. of Biotechnology, Plovdiv, Bulgaria
Nadezhda PETKOVA
; University of food technologies, Dep. of Organic and inorganic chemistry, Plovdiv, Bulgaria
Abstract
The present study was carried out to determine some physicochemical, composition and sensory attributes of earlyripening peach varieties: “Filina” (peach), “Gergana” (nectarine), and “Ufo-4” (flat peach). Fruit weight, shape and size, as well as color and firmness were evaluated. Image analysis was used to describe properties such as length, width, thickness, etc. Skin hue ranged from 33.45±10.70 to 42.75±29.87. Dry matter (%), ash content (%), total soluble solids, pH, titratable acidity, total sugar content, and protein content were employed to characterize the studied varieties. Results showed differences in all properties of the types. Ash content varied from 0.45±0.04% to 0.96±0.12% and pH from 3.95 to 4.46. “Gergana” had the lowest total soluble solids. A trained descriptive sensory panel evaluated the peach varieties in five categories with a total of twenty-five attributes. The fruit attributes were evaluated by a 15-point ascending scale. The panellists detected differences between varieties in each of the categories (aroma, texture, taste, internal and external appearance). These results offer and highlight new data in terms of early-ripening peach variety properties.
Keywords
firmness; peaches; sensory profile; total soluble solids; varieties, weight
Hrčak ID:
254970
URI
Publication date:
28.3.2021.
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