Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes.
accessions
calabaza
physiochemical
sensory
winter squash
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Nov 2023
Nov 2023
Historique:
revised:
25
08
2023
received:
19
05
2023
accepted:
01
09
2023
medline:
20
11
2023
pubmed:
27
9
2023
entrez:
27
9
2023
Statut:
ppublish
Résumé
Cucurbita moschata, commonly known as squash or pumpkin, is a member of the Cucurbitaceae family originating from Central America. This species is regarded as heat tolerant and disease resistant and is commonly used in breeding programs. Calabaza (wintersquash) is an emerging market type of C. moschata with increasing popularity in the United States; however, limited research has been conducted to understand how sensory qualities influence consumers' acceptability and willingness to pay (price). This study compared the sensory perception of C. moschata accessions grown in the continental southeastern United States with their physical and chemical properties using squash prepared from fresh and frozen states. The eight accessions investigated included five hybrids of calabaza from the University of Florida (University of Florida Tropical Pumpkin #), two commercial cultivars of calabaza (La Estrella and Soler), and one butternut squash cultivar (Waltham). The evaluation of fresh calabaza revealed significant differences in consumer preference among cultivars in addition to correlations with sensory attributes. UFTP8 and UFTP24 received the highest ratings, whereas UFTP38 and 'La Estrella' were rated lowest. Interestingly, the evaluation of frozen calabaza revealed UFTP8 and 'Waltham' Butternut squash as the highest in ranking, while UFTP38 and 'La Estrella' retained the lowest ranking. Consumer ratings of fresh samples revealed positive correlations between overall liking, sweetness liking, and texture liking with willingness to pay and soluble solids content (SSC). For calabaza intended for the frozen market, the color, hardness, and SSC were identified as the most significant parameters impacting willingness to pay. These results show how quality attributes can play a crucial role in consumers perception of quality and significantly influence their reported willingness to pay. PRACTICAL APPLICATION: Producers and breeders can use positively correlated attributes as indicators of overall liking and to determine pricing for C. moschata products.
Identifiants
pubmed: 37755684
doi: 10.1111/1750-3841.16771
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4440-4456Subventions
Organisme : Southern SARE
ID : LS21-360
Informations de copyright
© 2023 Institute of Food Technologists.
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