Packagings for the transportation of persimmon and their effects on sensory characteristics

Martineli, Maristella; Rezende, Claudia Moraes de; Fonseca, Marcos José de Oliveira; Soares, Antonio Gomes; Deliza, Rosires

doi:10.1590/S1678-3921.pab2019.v54.00082

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Sumário

FOOD TECHNOLOGY • Pesq. agropec. bras. 54 • 2019 • https://doi.org/10.1590/S1678-3921.pab2019.v54.00082 copy

Packagings for the transportation of persimmon and their effects on sensory characteristics

Embalagens para o transporte de caqui e seus efeitos em características sensoriais

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract:

The objective of this work was to evaluate the effect of different packagings for the transportation of the Rama Forte persimmon (Diospyros kaki) cultivar on the sensory characteristics and consumer acceptance of the product during storage. Three types of packagings were evaluated: wooden crate; cardboard boxes; and a new packaging made of recycled polyethylene thermos-injected structure with 10% fodder fiber associated with a polypropylene tray, thermoformed in the exclusive design for persimmon. Check-all-that-apply (Cata) questions were used for the sensory characterization of fruits, revealing differences among samples throughout storage time regarding persimmon sensory attributes and consumer preference. Consumer acceptance of fruits from the wooden and cardboard boxes decreased from the first and fifth day onwards, respectively, as storage time progressed, differing from those from the new packaging, whose appearance was liked up to the ninth day. Persimmon transported in the new packaging showed superior quality throughout shelf life. The new packaging, with an appropriate design, maintains the sensory characteristics of persimmon for a longer time than the other studied packagings.

Index terms:
Diospyros kaki; acceptance; check-all-that-apply questions; packaging; postharvest

Embrapa Secretaria de Pesquisa e Desenvolvimento; Pesquisa Agropecuária Brasileira Caixa Postal 040315, 70770-901 Brasília DF Brazil, Tel. +55 61 3448-1813, Fax +55 61 3340-5483 - Brasília - DF - Brazil
E-mail: pab@embrapa.br

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[1] *Corresponding author: maristella.martineli@unimontes.br

Number	Terms	Day 1			Day 3			Day 5			Day 7			Day 9			Day 11			Day 13
Number	Terms	WB	CB	NP	WB	CB	NP	WB	CB	NP	WB	CB	NP	WB	CB	NP	WB	CB	NP	WB	CB	NP
1	Orange color	45	47	54***	37	36	45^ns	33	32	38^ns	10	25	27^ns	12	19	20^ns	10	9	12^ns	5	4	11^ns
2	Red color	13	12	4***	27	28	22^ns	40	50	42^ns	43	48	44^ns	46	38	39^ns	39	38	39^ns	39	36	37^ns
3	Good appearance	29	37	47***	33	42	55***	16	50	71***	13	43	67***	3	19	50***	1	2	26***	0	0	14***
4	Bad appearance	22	9	4***	24	14	0***	49	14	2***	46	19	0***	53	31	5***	44	44	15***	51	50	30***
5	Big	34	34	38^ns	32	39	39^ns	29	39	51***	26	38	42***	20	33	35***	14	13	25*	19	21	25^ns
6	Small	9	8	5^ns	13	7	9^ns	13	7	3***	18	8	7***	20	11	10*	24	16	17*	14	11	10*
7	Bright peel	34	33	41^ns	35	32	47***	26	42	54^***	27	32	55***	11	17	33***	5	14	23***	7	9	14*
8	Dull peel	14	11	10^ns	17	21	9*	31	19	14***	29	19	9***	36	29	20***	35	26	20***	38	35	28*
9	Black spots	42	26	9***	46	41	5***	42	42	10***	52	48	14***	56	51	24***	46	47	38***	50	50	49^ns
10	Unripe	26	26	30^ns	9	7	10^ns	3	2	2^ns	0	1	2^ns	0	0	0^ns	1	0	1^ns	1	2	4^ns
11	Ripe	22	19	17^ns	36	33	35^ns	42	63	64***	49	56	60*	31	33	56***	25	29	37*	24	25	35*
12	Stale appearance	12	3	1***	8	5	0***	41	6	1***	38	14	1***	50	25	4***	42	36	14***	29	50	24***
13	Shriveled	5	3	2^ns	10	5	2*	25	9	4***	31	7	0***	33	3	0***	26	11	6***	38	16	9***
14	Injured	18	7	1***	23	15	10***	34	13	2***	29	17	0***	33	20	0***	34	27	11***	35	31	17***
15	Uniform peel color	13	22	38***	13	18	42***	17	25	51***	13	21	51***	3	10	32***	1	0	10***	0	1	9*
16	Characteristic aroma	23	22	21^ns	55	34	34***	18	50	49***	27	35	42*	5	32	37***	16	20	23^ns	1	1	16***
17	Sweet aroma	12	17	11^ns	17	16	22^ns	39	38	38^ns	17	28	37*	3	13	24***	6	4	15*	1	2	9*
18	Stale aroma	0	0	0^ns	1	2	0^ns	1	1	1^ns	6	7	3^ns	3	10	3*	4	5	3^ns	8	4	4^ns
19	Fermented aroma	0	0	0^ns	1	1	0^ns	2	0	1^ns	2	0	0^ns	1	1	1^ns	0	0	0^ns	1	0	1^ns
20	Unripe aroma	6	8	10^ns	2	5	4^ns	0	0	0^ns	0	2	1^ns	0	0	0^ns	0	0	0^ns	0	0	0^ns
21	Bad flavor	11	4	6^ns	3	1	1^ns	3	1	1^ns	7	4	4^ns	4	4	0^ns	1	2	1^ns	1	1	1^ns
22	Delicious	10	6	7^ns	35	38	40^ns	71	54	66*	45	48	53^ns	32	21	44***	3	3	20***	1	2	6^ns
23	Characteristic flavor	18	26	21^ns	34	44	36^ns	57	57	57^ns	55	50	55^ns	37	40	44^ns	16	3	20***	1	4	0^ns
24	Stale taste	1	0	0^ns	1	0	0^ns	1	4	0^ns	10	10	4^ns	19	23	4***	20	20	10*	23	20	15*
25	Astringent	15	21	18^ns	19	20	16^ns	3	3	5^ns	2	5	4^ns	1	1	1^ns	0	0	0^ns	0	0	0^ns
26	Very astringent	21	9	26***	3	0	3^ns	0	0	0^ns	0	0	0^ns	0	0	0^ns	0	0	0^ns	0	0	0^ns
27	Sweet taste	19	23	17^ns	31	44	37*	67	57	57^ns	55	53	57^ns	44	34	49*	23	20	29*	13	13	13^ns
28	Bitter taste	6	2	5^ns	2	0	2^ns	0	2	0^ns	2	0	0^ns	0	1	0^ns	0	0	0^ns	0	0	0^ns
29	Fermented flavor	0	0	0^ns	2	1	1^ns	1	1	1^ns	4	4	2^ns	0	3	0^ns	1	1	1^ns	2	2	2^ns
30	Firm texture	34	33	3^ns	32	33	39^ns	7	18	26*	3	8	10^ns	1	1	7^*	0	0	2^ns	0	0	1^ns
31	Soft texture	5	5	2^ns	15	19	13^ns	64	44	38***	36	33	42^ns	32	32	35^ns	33	14	8***	6	6	6^ns
32	Very soft texture	0	0	0^ns	1	1	1^ns	6	6	5^ns	25	14	12*	50	27	17***	33	33	17***	23	23	18*
33	Firm peel	37	32	37^ns	28	26	39*	11	23	34***	10	10	19^ns	1	3	11*	1	0	5*	0	0	1^ns
34	Peel loose while chewing	6	5	4^ns	11	15	9^ns	32	27	24^ns	52	44	40^ns	50	28	33^***	33	34	23^***	23	23	15***
35	Gelatinous pulp	7	7	5^ns	19	24	26^ns	30	26	30^ns	25	32	31^ns	50	19	21^***	34	7	16^***	8	22	10***
36	Crumbly	1	2	2^ns	4	4	2^ns	20	20	16^ns	33	34	24^ns	52	43	28^***	33	34	22^***	23	22	17*
37	Sandy texture	4	0	5^ns	1	1	1^ns	2	1	3^ns	1	3	3^ns	0	4	5^ns	0	1	3^ns	0	1	4^ns