New Zealand Journal of Crop and Horticultural Science
abstracts
Assessment of objective texture measurements for characterising and predicting
the sensory quality of squash (Cucurbita maxima)
Virginia K. Corrigan
Duncan I. Hedderley
Paul L. Hurst
New Zealand Institute for Crop & Food Research Limited
Private Bag 11 600
Palmerston North, New Zealand
email: corriganv@crop.cri.nz
email: hedderleyd@crop.cri.nz
Abstract Ten squash (Cucurbita maxima) cultivars were assessed
using a trained sensory panel and a range of objective measures. Significant
differences between cultivars were found for most sensory, Instron texture
profile analysis (TPA), and biochemical properties. Partial least squares (PLS)
regression models using single objective TPA variables explained up to 75.7%
of variance in squash textural attributes, whereas including multiple objective
TPA variables and/or dry matter (DM) increased the variation explained to varying
degrees. Sugars and DM explained up to 86.1% and 65.7% of variance in sweetness
and flavour intensity ratings respectively. Principal components analysis (PCA)
showed that the first two principle components explained 97.9% and 78.6% of
variation in the sensory and objective TPA data, respectively. The PCA biplots
appeared to group the cultivars on a similar basis, and results presented here
for PCA and PLS regression suggest that objective measurements such as objective
TPA values and/or DM data alone could be used to characterise some aspects
of the sensory texture and flavour of squash.
Keywords sensory quality; texture; sweetness; buttercup squash; Cucurbita
maxima; winter squash
New Zealand Journal of Crop and Horticultural Science, 2006, Vol. 34:
369–379
0014–0671/06/3404–0369 © The Royal
Society of New Zealand 2006
H06014; Online publication date 20 November 2006. Received 21 February
2006; accepted 25 September 2006
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