New Zealand Journal of Crop and Horticultural Science abstracts
Winter squash (Cucurbita maxima) texture: sensory, chemical, and
physical measures
VIRGINIA K. CORRIGAN
PAUL L. HURST
New Zealand Institute for Crop & Food
Research Limited
Private Bag 11 600
Palmerston North, New Zealand
email (Corrigan): corriganv@crop.cri.nz
email (Hurst): hurstp@crop.cri.nz
J. FRED POTTER
AgResearch
Private Bag 11 008
Palmerston North, New Zealand
Abstract Significant differences were found in a wide variety
of textural attributes in eight winter squash cultivars (
Cucurbita maxima
Duchesne)
assessed at 4-5 and 9-10 weeks after harvest using both a
trained sensory panel and an Instron Universal Testing Machine. The Instron
texture profile analysis force-displacement curves were distinctive for each of
the eight cultivars tested, with behaviour under deformation forces indicating
differences in the structure and composition of the tissue. Starch and logged
dry matter contents varied significantly between cultivars, and were strongly
correlated with all the sensory textural attributes rated, and with gumminess
and hardness (dry matter only) measured by the Instron. Simple linear
regressions indicated significant relationships between textural attributes as
measured by the sensory panel and the Instron.
Keywords sensory; buttercup squash; winter squash; texture
sensory, chemical, and physical measures"
H00029
Received 18 August 2000; accepted 26 February 2001
New Zealand Journal of Crop and Horticultural Science, 2001, Vol. 29:
111-124
0014-0671/01/2902-0111 $7.00 (c) The Royal Society of New Zealand 2001
PDF file of entire paper: medium quality (1093K); (scanned from paper original: notes about this process)
This year's abstracts |
Journal home page |
All abstracts |
Publishing home page
