Correlations between subjective quality and physicochemical attributes of fresh fruits and vegetables

摘要: Abstract Color charts and rating scales have been developed for several fresh fruits vegetables (FFVs) but limited information is available regarding the correlation between subjective evaluations physicochemical attributes. The objective of this work was to correlate quality data with quantitative analytical collected exposed different environmental conditions. Avocados, blueberries, peppers, strawberries tomatoes were a range temperatures humidity conditions varied periods time, evaluated using both analysis. strength relationship variables measured Pearson coefficient (r) determination (r2) and, significance expressed by probability levels (p = 0.05). Overall, there significant most attributes analysis performed. Subjective color significantly correlated hue angle all except blueberries which had stronger L* values. Correlations anthocyanins, ascorbic acid or chlorophyll contents also significant. Shriveling stem freshness strongly weight loss whereas firmness instrumental texture. Results from showed that can be reliable simple method estimate changes in color, softening, water loss, ultimately specific chemical components when FFVs are A chart proposed visual evaluation strawberry quality.