In order to design optimal packages, it is of pivotal importance to determine the rate at which harvested fresh fruits and vegetables consume oxygen. The respiration rate of oxygen (RRO2) is determined by measuring the consumed oxygen per hour per kg plant material, and the rate is highly influenced by temperature and gas composition. Traditionally, RRO2 has been determined at discrete time intervals.
View Article and Find Full Text PDFBackground: Appropriateness of potatoes for culinary preparations is defined as the optimal use of a given variety for a specific culinary preparation. The aim of this study was to examine the sensory attributes and physicochemical characteristics (dry matter content, starch properties, instrumental texture) of 11 potato varieties in relation to their appropriateness for boiling, oven-frying or mashing. The reproducibility of appropriateness was studied by including the effect of two growing conditions and yearly variation combined with internal references.
View Article and Find Full Text PDFBackground: A consumer-oriented description of potato quality with regard to culinary preparation could increase potato consumption. The aim of this study was to investigate the sensory attributes in 11 potato varieties grown at two locations and used for three culinary preparations.
Results: Sensory evaluation of the potatoes served either as boiled, oven-fried or mashed were performed using 15-19 descriptors for appearance, flavour and texture attributes.