Sensory and instrumental assessments during ripening of 'Rocha' pear: the role of temperature and the inhibition of ethylene action on fruit quality

Figures (4) Tables (1)

Figure 1.
(a) Ethylene production and (b) respiration rate of 'Rocha' pear during ripening of untreated fruit at 10 °C and untreated or 1-MCP-treated fruit at 20 °C. Bars are SD (n = 3).
Figure 2.
Changes in (a) skin color and (b) flesh firmness during ripening of 'Rocha' pear during ripening of untreated fruit at 10 °C and untreated or 1-MCP-treated fruit at 20 °C. Bars are SD (n = 3).
Figure 3.
(a) Soluble solids and (b) titratable acidity during ripening of 'Rocha' pear during ripening of untreated fruit at 10 °C and untreated or 1-MCP-treated fruit at 20 °C. Bars are SD (n = 3).
Figure 4.
Sensory evaluation of 'Rocha' pear after (a) 2, (b) 8 and (c) 14 d of ripening of untreated fruit at 10 °C and untreated or 1-MCP-treated fruit at 20 °C. Values are mean scores (n = 25). *, Significant at the 0.05 level.

Instrumental variable	Sensory attribute	Spearman's rho¹
Hue angle (º)	Skin color	−0.654^*
Firmness (N)	Hardness	0.661^*
SS (%)	Sweetness	0.224^n.s.
Titratable acidity (%)	Acidity	0.510^n.s.
¹*, significant at the 0.05 level; n.s., non-significant.

Table 1.

Spearman's rank correlation coefficients between instrumentally measured and sensory assessed characteristics of 'Rocha' pear (n = 12).