EDP Sciences logo
Subscriber Authentication Point
Search
Menu
All issues Volume 71 / No 2 (March-April 2016) Fruits, 71 2 (2016) 105-113 References
Free Access
Issue
Fruits
Volume 71, Number 2, March-April 2016
Page(s) 105 - 113
DOI https://doi.org/10.1051/fruits/2015053
Published online 18 January 2016
  1. Shewfelt R.L., What is quality?, Postharvest Biol. Technol. 15 (1999) 197–200. [CrossRef] [Google Scholar]
  2. Harker F.R., Maindonald J., Murray S.H., Gunson F.A., Hallett I.C., Walker S.B., Sensory interpretation of instrumental measurements 1: texture of apple fruit, Postharvest Biol. Technol. 24 (2002) 225–239. [CrossRef] [Google Scholar]
  3. Abbott J.A., Quality measurement of fruits and vegetables, Postharvest Biol. Technol. 15 (1999) 207–225. [CrossRef] [Google Scholar]
  4. Ross C.F., Sensory science at the human–machine interface, Trends Food Sci. Technol. 20 (2009) 63–72. [CrossRef] [Google Scholar]
  5. Karlsen A.M., Aaby K., Sivertsen H., Baardseth P., Ellekjær M.R., Instrumental and sensory analysis of fresh Norwegian and imported apples, Food Qual. Prefer. 10 (1999) 305–314. [CrossRef] [Google Scholar]
  6. Sydow, E.V., Flavor- a chemical or psychophysical concept?, Food technol. 1971. [Google Scholar]
  7. Hasegawa P.N., Faria A.F., De Mercadante A.Z., Chagas E.A., Pio R., Lajolo F.M., Purgatto E., Chemical composition of five loquat cultivars planted in Brazil, Food Sci Technol. 30 (2010) 552–559. [CrossRef] [Google Scholar]
  8. Gadže J., Prlić M., Bulić M., Leko M., Barbarić M., Vego D., Raguž M., Physical and chemical characteristics and sensory evaluation of pomegranate fruit of (Punica granatum L.) cv.. “Glavaš”, Pomologia Croatica 17 (2012) 87–98. [Google Scholar]
  9. Anon, State of the plate 2005: Study on America’s consumption of fruits and vegetables, Produce for Better Heath Foundation, Wilmington, DE, 2005 [Google Scholar]
  10. Jaeger S.R., Rossiter K.L., Wismer W.V., Harker F.R., Consumer-driven product development in the kiwifruit industry, Food Qual. Prefer. 14 (2003) 187–198. [CrossRef] [Google Scholar]
  11. Palmer J.W., Harker F.R., Tustin D.S., Johnston J., Fruit dry matter concentration: a new quality metric for apples, J. Sci. Food Agric. 90 (2010) 2586–2594. [CrossRef] [PubMed] [Google Scholar]
  12. Meilgaard M.C., Carr B.T., Civille G.V., Sensory evaluation techniques, CRC press, 2006. [Google Scholar]
  13. Nollet L.M., Toldrá F., Handbook of seafood and seafood products analysis, CRC Press, 2009. [Google Scholar]
  14. Stone H., Bleibaum R., Thomas H.A., Sensory evaluation practices, Academic press., 2012. [Google Scholar]
  15. Escribano S., Sánchez F.J., Lázaro A., Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical–chemical attributes: indications for future genetic improvements, Eur. Food Res. Tecnol. 231 (2010) 611–621. [CrossRef] [Google Scholar]
  16. Seppä L., Railio J., Mononen R., Tahvonen R., Tuorila H., From profiles to practice: Communicating the sensory characteristics of apples to the wider audience through simplified descriptive profiles. LWT-Food Sci Tecnol. 47 (2012) 46–55. [CrossRef] [Google Scholar]
  17. Mehinagic E., Royer G., Symoneaux R., Jourjon F., Relationship between apple sensory attributes and instrumental parameters of texture, J. Fruit Ornam. Plant Res. 14 (2006). [Google Scholar]
  18. Donati F., Gaiani A., Guerra W., Stainer R., Berra L., Pellegrino S., Sansavini S., Comparazione sensoriale e strumentale di mele provenienti da diversi areali italiani, Riv. Frutticolt. 11 (2006) 63–69. [Google Scholar]
  19. Colaric M., Veberic R., Stampar F., Hudina M., Evaluation of peach and nectarine fruit quality and correlations between sensory and chemical attributes, J. Sci. Food Agr. 85 (2005) 2611–2616. [CrossRef] [Google Scholar]
  20. Santin M.M., Treichel H., Valduga E., Cabral L., Luccio M.D., Sensory analysis of enzyme-and membrane-treated peach juices, Fruits 67 (2012) 451–461. [CrossRef] [EDP Sciences] [Google Scholar]
  21. Montevecchi G., Vasile Simone G., Gabriella Mellano M., Masino F., Antonelli A., Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters, Fruits 68 (2013) 195–207. [CrossRef] [EDP Sciences] [Google Scholar]
  22. Farina V., Volpe G., Mazzaglia A., Lanza M.C., Valutazione qualitativa di pesche e nettarine a maturazione tardiva in Sicilia, Atti del VI convegno sulla peschicoltura meridionale, 1 (2009) 412–417. [Google Scholar]
  23. Lugli S., Donati F., Grandi M., Gaiani A., Sansavini S., Nuova cerasi coltura ad un bivio: continuare co i duroni o introdurre nuove varietà?, Riv. Frutticolt. 9 (2006) 30–34. [Google Scholar]
  24. Lanza M.C., Mazzaglia A., Calandra M., L’analisi sensoriale nel controllo della qualità degli agrumi, Riv. Frutticolt. 1 (2009) 22–25. [Google Scholar]
  25. Ellouze I., Debbabi H., Belkacem A., Rekik B., Variation in physicochemical and sensory quality of sour orange (Citrus aurantium L.) marmalade from the Cap Bon region in North-East Tunisia, Fruits 66 (2011) 315–325. [CrossRef] [EDP Sciences] [Google Scholar]
  26. Rajwana I.A., Malik A.U., Khan A.S., Saleem B.A., Malik S.A., A new mango hybrid shows better shelf life and fruit quality, Pak. J. Bot. 44 (2010) 2503–2512. [Google Scholar]
  27. Marsh K., Attanayake S., Walker S., Gunson A., Boldingh H., MacRae E., Acidity and taste in kiwifruit, Postharvest Biol. Technol. 32 (2004) 159–168. [CrossRef] [Google Scholar]
  28. Mayuoni-Kirshenbaum L., Bar-Ya’akov I., Hatib K., Holland D., Porat R., Genetic diversity and sensory preference in pomegranate fruits, Fruits 68 (2013) 517–524 [CrossRef] [EDP Sciences] [Google Scholar]
  29. Guarrasi V., Farina V., Germanà M., San Biagio P.L., Mazzaglia A., Fruit quality evaluation of four loquat cultivars grown in Sicily, Acta Hort. 887 (2011) 299–304. [CrossRef] [Google Scholar]
  30. Tous J., Ferguson L. Mediterranean fruits Progress in New Crops (1996) 416–430. [Google Scholar]
  31. Jonathan H., Crane H., Lilia C.M., Loquat growing in the florida home landscape, University of Florida, 2006. [Google Scholar]
  32. Demir S., Loquat growing, Tarim Orman ve Kyisleri Bakanligi Narenciye Arastirma Enstitüsü Müdürlügü 12 (1987). [Google Scholar]
  33. Lin S.Q., Sharpe R.H., Janick J., Loquat: botany and horticulture, Hort. Reviews 23, Wiley (1999), pp. 234–276. [Google Scholar]
  34. Istat, L’Italia in 150 anni: sommario di statistiche storiche 1861–2010, Istat, 2011. [Google Scholar]
  35. Calabrese F., Barone F., Castello C., Peri G., Loquat under conversion and biological culture, 61–66. In: Llácer G., Badenes M.L., First Intl. Symp. on Loquat, Ciheam-Iamz, Zaragoza, 2003. [Google Scholar]
  36. Baratta B., Campisi, G., Raimondo A., Miglioramento genetico del nespolo del Giappone (Eriobotrya japonica Lindl.) cv. “Marchetto”, Riv. Frutticolt. 1 (1995) 27–32. [Google Scholar]
  37. Ferreira de Faria A., Hasegawa P.N., Chagas E.A., Pio R., Purgatto E., Mercadante, A.Z., Cultivar influence on carotenoid composition of loquats from Brazil, J. Food Comp. Analys. 22 (2009) 196–203. [Google Scholar]
  38. Zhou CH., Xu CJ., Sun CD., Li X., Chen KS., Carotenoids in white- and red-fleshed loquat fruits, J. Agric. Food Chem. 55 (19) (2007) 7822–7830. [CrossRef] [PubMed] [Google Scholar]
  39. Hong-xia, Xu, Jun-wei Chen., Commercial quality, major bioactive compound content and antioxidant capacity of 12 cultivars of loquat (Eriobotrya japonica Lindl.) fruits, Sci Food Agric. 91 (2011) 1057–1063. [CrossRef] [Google Scholar]
  40. UNI 10957, Sensory analysis-method for establishing a sensory profile in foodstuffs and beverage, Ente Nazionale Italiano di Unificazione, Milano, 2013. [Google Scholar]
  41. Liguori, G., Farina, V., Sortino, G., Mazzaglia, A., Inglese, P., Effects of 1-methylcyclopropene on postharvest quality of white-and yellow-flesh loquat (Eriobotrya japonica Lindl.) fruit, Fruits 69 (2014), 363–370. [CrossRef] [EDP Sciences] [Google Scholar]
  42. Farina V., Volpe G., Mazzaglia A., Lanza C.M., Fruit quality traits of two apricot cultivars, Acta Hort. 862 (2010) 593–599. [CrossRef] [Google Scholar]
  43. Pagliarini E., Valutazione sensoriale: aspetti tecnici e metodologici, metodi descrittivi, Ulrico Hoepli Editore (2002) 61–65. [Google Scholar]
  44. Agustí M., Juan M., Almela, V., Gariglio N., Loquat fruit size is increased through the thinning effect of naphthaleneacetic acid, Plant Growth Regul. 31 (2000) 161–171. [Google Scholar]
  45. Martínez-Calvo J., Badenes M.L., Llácer G., Bleiholder H., Hack H., Meier U., Phenological growth stages of loquat tree (Eriobotrya japonica (Thunb.) Lindl.), Ann. Appl. Biol. 134 (1999), 353–357. [CrossRef] [Google Scholar]
  46. Xu H.X., Chen J.W., Commercial quality, major bioactive compound content and antioxidant capacity of 12 cultivars of loquat (Eriobotrya japonica Lindl.) fruits, J. Sci. Food Agric. 91 (2011) 1057–1063. [Google Scholar]
  47. Pio R., Dall’Orto F.A.C., Barbosa W., Chagas E.A., Ojima M., Cia P., Notas Científicas Produção de cultivares de nespereira na região Leste paulista. Pesq. Agropec. Bras., Brasília 42 (2007), 1053–1056. [CrossRef] [Google Scholar]
  48. Cañete M.L., Pinillos V., Cuevas, J., Hueso J.J., Sensory Evaluation of the main Loquat cultivars in Spain, Acta Hort. 750 (2007) 159–164. [Google Scholar]