Postharvest Treatments Affecting Sensory Quality of Fresh and Fresh-Cut Products - Postharvest Biology and Technology of Fruits, Vegetables, and Flowers - page 310

et al., 2005). Persimmon fruits ( Diospyros kaki L.) were exposed to alcohol vapor in order
to remove astringency, and their chemical and physical characteristics were measured. The
best period for consumption of the fruits based on sensory quality was placed between the
4th and 8th day after the treatment, while control fruit became edible several days later
(Antoniolli et al., 2000).
An alternative method of slowing ripening is treatment with 1-MCP, which inhibits
ethylene action (Sisler and Serek, 1997). Exposure to 1-MCP inhibits ethylene production,
and thus ripening, of climacteric fruits (Blankenship and Dole, 2003). The rapidly ripening
summer apple cultivar “Anna” was treated with 1-MCP at harvest. Fruit quality was mea-
sured instrumentally at different times during the 20 ◦ C ripening periods, and compared to
the sensory ratings. 1-MCP prevented softening and acidity loss in the treated apples, and
this was reflected in increased preference by the sensory panelists. The highest preference
was for 1 L/L 1-MCP-treated apples after 12 days at 20 ◦ C (Pre-Aymard et al., 2005).

Conference pears ( Pyrus communis L.) were treated with 1-MCP, and then stored in air
(NA) and controlled atmosphere (CA). After storage, fruits were retreated with 1-MCP.
The 1-MCP effects were perceivable on texture (juiciness) and flavor. Control fruit and
1-MCP at 25 nL/L fruit reached their best sensory quality after 14 weeks of storage, while
50 nL/L fruit reached the same sensory quality later, keeping a fresh flavor when the quality
of control fruit declined and became watery or grainy. CA storage prolonged or enhanced
the effects of 1-MCP; 1-MCP cannot substitute for CA but can reinforce the CA effects
(Rizzolo et al., 2005).
Irradiation has multiple benefits in food preservation through several processes such as
disinfestations, delaying maturation, sprout inhibition, decontamination, and sterilization.
Sensory evaluation studies in different commodities indicate that irradiation treatment does
not affect quality and flavor (Patil, 2004). On the other hand, papayas, rambutans, and Kau
oranges were irradiated at 0.75 kGy to determine the effect of X-ray irradiation on objective
and sensory quality attributes (Boylston et al., 2002). The effects of irradiation and storage
on specific sensory attributes were dependent on the specific fruit. Aroma and flavor tended
to be more intense in the irradiated fruit.

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14.5 Processed products

The production of fresh-cut fruit is increasingly becoming an important task as consumers
are more aware of the importance of health, eating habits, and have less time for food
preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state
(trimmed, peeled, washed and/or cut), but remains in a fresh state. Unfortunately since fruits
are living tissue, they undergo enzymatic browning, texture decay, microbial contamination,
and undesirable volatile production, highly reducing their shelf life if they are in any way
wounded.
Maintaining flavor, aroma, and postharvest quality after processing and throughout the
distribution chain is a major challenge facing the fresh-cut fruit industry. Development of
fresh-cut products requires consideration of cultivars that store well as both intact and fresh-
cut fruit. The sensory quality of two apple cultivars, Granny Smith and Fuji that were used
for fresh-cut apples, was compared with that of two new cultivars, Pink Lady and GoldRush.
The acceptability of flavor, texture, and overall eating quality of GoldRush slices was as good
as that for Pink Lady and Fuji, compared to the commercial cultivars, Granny Smith and Fuji