Consumer freshness perception of spinach samples exposed to different storage conditions

被引：22

作者：

Jung, Y. J. ^{[1
]}

Padmanabahn, A. ^{[2
]}

Hong, J. H. ^{[3
]}

Lim, J. ^{[2
]}

Kim, K. O. ^{[1
]}

机构：

[1] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 120750, South Korea

[2] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA

[3] Kookmin Univ, Dept Foods & Nutr, Seoul 136702, South Korea

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2012年 / 73卷

关键词：

Spinach; Freshness; Consumer perception; Physical measurement; Storage condition; Focus group interview; QUALITY; FOOD; FRUITS;

D O I：

10.1016/j.postharvbio.2012.06.005

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The purpose of the present study was to perform freshness evaluation of spinach using a scale that reflects consumer perception of spinach freshness. Five different storage conditions with different air exposure levels and storage temperatures (4 degrees C and 15 degrees C) were selected from the preliminary test. Focus group interviews (FGIs) were conducted to develop a freshness scale by investigating consumer concepts and descriptions of freshness. A total of 338 consumers in Korea (n = 149) and the US (n = 189) participated in the sensory evaluation of spinach using the freshness scale developed from the FGI. In addition, physical measurements of spinach (weight and color) were performed and the correlation between the physical and sensory test results was analyzed. The freshness scale was developed by locating five descriptive terms on a 15 point category scale based on the FGI result: "Fresh as just purchased", "Relatively fresh", "Neither fresh nor wilted", "Relatively wilted", and "Too wilted to use". The US scale used the best semantic translations to reflect the same freshness perception: "Very fresh", "Fresh", "Somewhat fresh", "Not fresh, but acceptable", and "Unacceptable". The consumer group in both countries significantly distinguished the five samples from different conditions (p < 0.05). However. Korean and the US consumers gave different ranges of scores. Weight loss increased as spinach samples were more exposed to air and the freshness score was negatively correlated to % weight loss (r = -0.97, -0.93, Korea and the US, respectively). Color measurement results were not consistent across different conditions in both countries. Therefore, % weight loss could be used as a physical measurement method appropriate for the evaluation of spinach freshness. (C) 2012 Elsevier B.V. All rights reserved,

引用

页码：115 / 121

页数：7

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