Qualitative evaluation of strawberry. Objective and sensorial analysis [Fragaria x ananassa Duch. - Emilia-Romagna - Piedmont - Veneto]
2002
Nuzzi, M. | Lovati, F. | Avitabile Leva, A. | Lorni, P. | Testoni, A. (Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli (IVTPA), Milan (Italy))
New advanced selections and new and old strawberry cvs were monitored in different areas for quality characteristics, both with instrumental and sensory methods. The objective analyses carried out were: fruit weight, pulp firmness, external colour, soluble solids, acidity, ascorbic acid content and storability (% of healty fruits, % of bruising, % mould, % of dried out calix and % weight loss). Two types of sensory analysis were made on a limited number of accessions. The first was conducted by a trained panel scoring sweetness, acidity, aroma, firmness and juiciness. The second was made by an untrained panel ranking their preference from 1 to 9. In the objective evaluation, the varieties Emily, Gaviota and Tudnew and the selection VR 97.64.5, 94.568.2 grown in Cesena, Ciloe' and selections 89.250.2, 94.568.2 and CN 96.54.4 grown in Cuneo and selections VR 96.58.2 from Verona were positively evaluated for their fruit firmness, good ratio DM/acidity and storage behaviour. From the sensory profile, the sweetest fruits were VR 96.58.2 from Verona and Cesena, 89.250.2 from Cuneo and Darselect from Verona and Canale d'Asti. The cv Maya was judged the more acid in every area and 91.143.5 from Verona. For sensory firmness, the best fruits were selection 94.568.2 in every area and cv Granda from Canale d'Asti. The preference test indicated the best fruit as VR 96.58.2 from Cesena and 94.568.2 from Cuneo
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