Prediction of juice quality from fruit analysis

Transcription

1 Prediction of juice quality from fruit analysis Mabel Martínez Vega PhD Student Supervisors: Brian Grout Torben Toldam-Andersen Dvoralai Wulfsohn Slide 1

2 Fruit Material Cultivars Measurement Dates Levels Quality traits Aroma Rajka Holsteiner Cox Ingrid Marie Sugar Firmness Acidity Sug/acid Starch Color Aroma sensory 2 Slide 2

3 Slide 3

4 Variability Apple orchard The Pometum, Taastrup- Denmark Slide 4

5 Sugar content, 10 trees (Pometum) Variety: 'Aroma'. Date 1 Variety: 'Rajka'. Date Sugar SSC Content (%Brix) (%Brix) Tree Sugar SSC Content (%Brix) (%Brix) Tree Slide 5

6 Science and Variability Author/s Method Area of study Barrit et al. 1987, Krishnaprakash et al De Silva et al. 2000, Kainer et al. 2001, Skrede et al. 2011, Woodward et al. 2011), Gutrie and Walsh 1999, McGlone et al. 2002, Hernández et al. 2003, Chauchard et al. 2004, Qing and Zude 2007, Mendoza et al Random sampling Random sampling Random sampling Effects of fruit position and light Fruit variation Fruit quality prediction H.J. Gundersen, 1987 The fractionator, systematic sampling Medicine Gardi et al. 2006, 2007; Dorph- Petersen et al. 2000, Different uses of Systematic Uniform Random sampling Medicine, Slide 6

7 What is sampling about? Sample Population Slide 7

8 Applications of SUR sampling: The fractionator Number of flowers in a tree, fruit yield Source: (Maletti et al. 2004, Wulfsohn et al. 2011) Slide 8

9 Objectives 1. To obtain representative samples in order to study the quality variability of early and late season apple varieties 2. To explore relationships between fruit and juice quality 3. To evaluate feasibility of non-destructive methods to predict fruit and juice quality Slide 9

10 Sugar content, 10 trees (Pometum) Variety: 'Aroma'. Date 1 Variety: 'Rajka'. Date Sugar SSC Content (%Brix) (%Brix) Tree Sugar SSC Content (%Brix) (%Brix) Tree Slide 10

11 Sugar Content and fruit position on the tree Variety: 'Aroma'. Date 1 Variety: Rajka D SSC (%Brix) SSC (%Brix) low high 0 low high Low = apples under 1.56 m High = apples over 1.56 m (In agreement with: Barritt et al. 1987, Volz et al. 1995, Warrington et al. 1996) Slide 11

12 An example of skin color and sugar content 9, ,1 11,3 11,4 11,5 11,7 11,9 12,1 12,3 12,4 12,5 12,7 13,3 13,5 14,1 15,1 Slide 12 Aroma 2010

13 Commercial Orchard: Fuji Chile (7.6ha) Frequency 30% 25% 20% 15% 10% 5% Distribution of of Caliber fruit (18.2 size kg class box) Sample Packing Export 0% Size class Caliber (mm) N= 70 apples Parameter Standard Range in sample % of export quality Firmness (kg) % Sugar content (%Brix) > 12% % Starch Æble temadag index (10 Taastrup, % Slide scale) 13

14 The Samples who showed extreme values of sugar seem to come from the upper part of the trees No clear relationships between internal quality and skin color were found It was possible to produce an early fruit quality evaluation for a commercial apple plantation Slide 14

15 Objectives 1. To obtain representative samples in order to study the quality variability of early and late season apple varieties 2. To explore relationships between fruit and juice quality 3. To evaluate feasibility of non-destructive methods to predict fruit and juice quality Slide 15

16 Quality Fruit Quality Aroma Rajka Holsteiner Cox Ingrid Marie 5 days 10 Days 5 days 10 Days 5 days 10 Days 5 days 10 Days No Sugar/acid Streif Quality Juice Quality Aroma Rajka Holsteiner Cox Ingrid Marie 5 days 10 Days 5 days 10 Days 5 days 10 Days 5 days 10 Days Sugar/acid Slide 16

17 Juice quality Slide 17

18 Aroma Rajka H. Cox Ingrid Marie normal apple smell fresh apple flavor Complex apple smell complex fruit tones Date 1 Cis-3-hexenol Ethyl-2- methylpropanoate Date 2 2-propanone Butyl 2 methyl butanoate Ethyl-2-butenoate Date 1 Methyl propanoate Ethyl-2- methylpropanoate Date 2 Cis-3-hexenol Date 1 1-pentanol Hexanol 2-methyl-1-propanol 2-methyl-1-propanol Pentanal 2- pentanone 2-nonanone 2-heptanone Methyl acetate* Ethyl acetate* Date 2 Propanol 2-butanol 2-methyl butanal 2-butanone Propyl acetate Butyl propanoate Date 1 Butanal Hexanal* t-2-hexenal pentil acetate methyl butanoate ethyl butanoate propyl butanoate butyl butanoate methyl hexanoate Date 1 1-pentanol Hexanol 2-methyl-1-propanol 2-methyl-1-propanol Pentanal 2- pentanone 2-nonanone 2-heptanone Methyl acetate* Ethyl acetate* Harvest date Slide 18

19 Apple varieties collected at the end of the harvest season developed more complex and appealing aroma taste after a postharvest period sugar/acidity ratio between fruit and their juice was similar Slide 19

20 Objectives 1. To obtain representative samples in order to study the quality variability of early and late season apple varieties 2. To explore relationships between fruit and juice quality 3. To evaluate feasibility of non-destructive methods to predict fruit and juice quality Slide 20

21 VIS/NIR spectroscopy?? Slide 21

22 VIS/NIR Spectroscopy Slide 22

23 Variety Aroma 5 days 10 days Slide 23

24 Fruit sugar content calibration model (%Brix) Variety Aroma Predicted (%Brix) R=0.78 SEC=0.66 (%Brix) Actual (%Brix) Slide 24

25 Fruit sugar content bands of interest (%Brix) Predictive spectral regions for sugar content. Variety Aroma Slide 25

26 The juice calibration model for sugar content obtained from fruit spectra R = 0.92 SEC= 0.95 Hcox B-1 B-2 Ingrid B Predicted Brix (%) Hcox A-2 Rajka B-1 Rajka Rajka B-2 Hcox A-1 A-1 Aroma Aroma B-1 B-2 Rajka A-2 Aroma A-2 Aroma A-1 Ingrid A-1 Ingrid A Actual Brix (%) Slide 26

27 Conclusions It was possible to model fruit quality from sets of representative samples Postharvest results in juice quality enhancement but better quality control of quality in the field is necesary to avoid post harvest fruit disorders (e.g. Patulin) Slide 27

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