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.

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).

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.

First Report of Alternaria Black Spot of Pomegranate Caused by Alternaria alternata in Spain.

Since 2010, a new foliar and fruit disease was observed in pomegranate (Punica granatum L.) orchards in Alicante Province (eastern Spain). Symptoms included black spots on leaves and fruits, as well as chlorosis and premature abscission of leaves.