Relationship between ripe soluble solids concentration (RSSC) and consumer acceptance of high and low acid melting flesh peach and nectarine (Prunus persica (L.) Batsch) cultivars

By C. Crisosto, G. Crisosto. 2005

214 citations recorded by the source corpus.

Subfields: Plant Science

View Paper: https://www.semanticscholar.org/paper/a8feb30d2afa1b36d0bb5e26010b23ebfe5f5e67

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In Plant Science

1. C. Crisosto
2. M. Moreno
3. Y. Gogorcena
4. C. Cantín
5. G. Crisosto
6. V. Bremer
7. L. Ferguson
8. David Ruiz

Citations in the corpus

• Analysis of phenotypic variation of sugar profile in different peach and nectarine [Prunus persica (L.) Batsch] breeding progenies (2009, background): “Consumer acceptance of high acid cultivars have been reported to increase 227 as SSC increases, until reaching a plateau (at 11-12 oBrix) above which it becomes 228 insensitive to any additional increase in SSC.(4) However, this plateau has not been found 229 for the low acid cultivars.”
• Phenotypic diversity and relationships of fruit quality traits in peach and nectarine [Prunus persica (L.) Batsch] breeding progenies (2009, background): “However, nowadays fruit quality is fundamental for the acceptance of peach and nectarine cultivars by consumers, due to the high competition in the market with numerous new released cultivars and other fruit species (Crisosto and Crisosto 2005; Crisosto et al. 2006b; Iglesias and Echeverrı́a 2009).”
• Phenotypic diversity and relationships of fruit quality traits in apricot (Prunus armeniaca L.) germplasm (2008, background): “Therefore, a single generic RSSC quality index would not be reliable with regard to assuring consumer satisfaction across all cultivars (Crisosto and Crisosto 2005).”
• Evaluating Quality Attributes of Four Fresh Fig (Ficus carica L.) Cultivars Harvested at Two Maturity Stages (2010, background): “…consumer acceptance was as high as that reported for sweet cherries (Crisosto et al., 2003), table grapes (Crisosto and Crisosto, 2002), tree fruit (Crisosto and Crisosto, 2005), blueberries (Bremer et al., 2008), and kiwifruit (Crisosto and Crisosto, 2001) using the same ‘‘in-store’’ sensory…”