Physicochemical Changes and Antioxidant Activity of Juice, Skin, Pellicle and Seed of Pomegranate (cv. Mollar de Elche) at Different Stages of Ripening.

In the present work, we investigate how the degree of ripeness (low, low-medium, medium and medium-high) affects the physical and compositional changes, as well as antioxidant properties of pomegranate fruit (cv. Mollar de Elche). The skin, pellicle, seed and juice were analysed. The fruit mass increased and the fruit skin became reddish (higher a* and lower h*) as the fruit ripening progressed. The lowest concentrations of flavonoids and hydrolysable tannins were recorded in skin and pellicles at medium-high maturity stage, which explains the decrease in the total phenols and reducing power during ripening of pomegranate. On the contrary, the highest concentration of flavonoids (165 mg of quercetin equivalents per 100 mL of juice) was determined in the juice at the most advanced ripening stage, concomitant with the highest total phenols (1695 mg of gallic acid equivalents per 100 mL of juice). Higher DPPH scavenging activity and an increase in the reducing power of juice were also observed during ripening. The trend of the above-mentioned properties allowed describing the fruit development and maturity.

Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index.

Spain is the leading exporter of fresh citrus for consumption. In order to adapt to market needs, it is key to analyze the attributes that most influence each variety, the time of ripening and the color of the fruit. In this way, the producer can select the right fruit for each moment of the season. The main objective was to evaluate the fruit quality of three interesting orange tree varieties for fresh consumption: "Washington Navel," "Navelate," and "Lanelate" sweet orange. To achieve this goal, sensory analysis was combined with instrumental analysis. In Washington Navel, the maturity index provided a positive contribution to overall liking. Both herbaceous and fruity aroma have a negative influence on the overall liking score. In Navelina, the color and aromas (herbaceous and fruity) played an important positive role in overall liking. The importance of this smell could be related to the freshness of the oranges. In contrast, the maturity index provided a negative contribution. Lanelate is the only variety in which vitamin C provided a positive contribution to overall liking. However, L* value showed a negative contribution. Therefore, there were clearly different characteristics among varieties that were detected. So far, different orange varieties have not been compared according to their maturity index and using sensory analysis. Descriptive analysis and the variables that influence overall liking are fundamental to adapt to consumer expectations. The results obtained would help to select the fruit with better acceptability in the market.

Proposal of a New Orange Selection Process Using Sensory Panels and AHP.

Although the consumption of fruits and vegetables is being promoted by different institutions as a key question of public health, their consumption is decreasing and their waste is increasing. To address this situation, we propose to include the consumer's perception of the quality (from a sensory point of view) of a fruit, in particular Valencian oranges, in the supplier's selection process by retailers. To do so, we use a combination of consumer and trained sensory panels and Analytic Hierarchy Process (AHP). This approach is completely novel in the literature. According to the expert panel, the most important criteria when evaluating the quality of an orange are fruity smell, juiciness, sweetness and acidity. These criteria are related to the freshness and taste of the oranges. Consumers found the methodology proposed useful and easy to develop. The application of the AHP methodology has helped to facilitate a participatory discussion among consumers on the concept of the quality of the oranges. The methodology proposed can help the agrifood sector in different ways up and down the supply chain. Specially, it can contribute to better meet consumer's demands, increasing the consumption of fruits and vegetables and reducing its waste.