Fruits Quality and Sensory Analysis—2nd Edition

A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Postharvest Biology, Quality, Safety, and Technology".

Deadline for manuscript submissions: 15 October 2025 | Viewed by 2608

Special Issue Editors


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Guest Editor
1. Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain
2. Phytochemistry and Healthy Food Lab. Research group on Quality, Safety, and Bioactivity of Plant Foods. Department of Food Science and Technology, CEBAS-CSIC, Campus Espinardo, 25, 30100 Espinardo, Murcia, Spain
Interests: food analysis; food quality; sensory analysis; chromatography; phenolic compounds; bioactive compounds; volatile compounds
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E-Mail Website
Guest Editor
Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain
Interests: food processing; nuts; volatile; antioxidants; organic; sensory quality; bioactive components; chromatography
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruits and vegetables are a fundamental part of the human diet and are also an important source of bioactive compounds. Consumers are increasingly demanding sustainable and higher-quality food; therefore, the quality of fruit has become a key factor in purchase choice, based on both the increase in health awareness among the population, who are looking for foods that promote health and sustainability, as well as the sensory qualities (visual and organoleptic) that make fruits and vegetables attractive.

To reduce food quality losses and maintain the content of compounds related to health as well as consumption by consumers, research is required to improve fruit quality and the parameters affected during cultivation and processing. To obtain quality food products, it is necessary to control them from the moment they are planted and picked. Furthermore, preserving the integrity of bioactive ingredients during food processing is a challenge in the agri-food industry. Sensory analysis is recognized as one of the most important ways to ensure consumer acceptance of food.

This Special Issue focuses on reporting on the current state of the art in the (functional, nutritional, and sensory) quality of fruits throughout their growth, processing, and shelf life and the use of the sensory analysis tool for consumer acceptance. We invite researchers to contribute original studies and reviews that cover all the above aspects related to quality.

Dr. Paola Sánchez-Bravo
Dr. Luis Noguera-Artiaga
Guest Editors

Manuscript Submission Information

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Keywords

  • sensory analysis
  • bioactive compounds
  • antioxidant
  • food quality
  • volatile compounds
  • consumers
  • aroma
  • descriptive
  • behavior
  • color

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Related Special Issue

Published Papers (2 papers)

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Research

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20 pages, 3380 KiB  
Article
Bioactive Compounds and Bitterness Properties of Newly Developed Interspecific Citrus Hybrids (Citrus maxima [Burm. f.] Osbeck × Citrus sinensis [L.] Osbeck)
by Narendra Singh, Radha Mohan Sharma, Anil Kumar Dubey, Supradip Saha, Om Prakash Awasthi, Chellapilla Bharadwaj, Amitha Mithra Sevanthi, Amrender Kumar, Nimisha Sharma, Rakesh Kumar, Vijay Kumar, Anil Kumar Yadav, Mukesh Shivran, Ron Porat and Deepak
Horticulturae 2025, 11(2), 208; https://doi.org/10.3390/horticulturae11020208 - 15 Feb 2025
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Abstract
In the present study, variation in phytochemical properties was estimated in 16 newly developed interspecific citrus hybrids (Citrus maxima [Burm. f.] Osbeck × C. sinensis [L.] Osbeck) and parental genotypes. Results showed that the interspecific hybridization of pummelo with sweet orange significantly [...] Read more.
In the present study, variation in phytochemical properties was estimated in 16 newly developed interspecific citrus hybrids (Citrus maxima [Burm. f.] Osbeck × C. sinensis [L.] Osbeck) and parental genotypes. Results showed that the interspecific hybridization of pummelo with sweet orange significantly improved the fruit quality traits. Ascorbic acid, total phenol, total flavonoids, total carotenoid, and lycopene content in the fruit juice of studied genotypes varied from 37.8 to 72.02 mg/100 mL, 19.63–112.59 GAE mg/100 mL, 1.09–2.39 QE mg/100 mL, 34.6–519.81 μg/100 mL, and 17.59–395.71 μg/100 mL, respectively. Among the new hybrids, the highest antioxidant value (DPPH assay) was recorded as 2.53 TE μmol/mL as against the 2.22 TE μmol/mL in sweet orange cv. Mosambi. The citrus hybrid genotypes SCSH-9-2/12, SCSH-9-10/12, SCSH-11-9/13, SCSH-11-15/12, and SCSH-17-19/13 proved superior for studied phytochemicals. Pearson’s correlation and principal component analyses revealed the association among the traits and key components underlying the genetic variations. The bitterness properties were studied by quantifying naringin and limonin content in the fresh and stored juice (24 h storage at 4 °C) in addition to the sensory evaluation. The new hybrid SCSH-9-2/12, SCSH-9-10/12, and SCSH-11-9/13 have very low limonin content (<1.0 mg/L) with the least delayed bitterness properties, thus proving their potential for juice processing and storage. Full article
(This article belongs to the Special Issue Fruits Quality and Sensory Analysis—2nd Edition)
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Review

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17 pages, 3267 KiB  
Review
Emerging Sensory Methodologies to Support Strawberry Breeding and Future Prospects Combined with Augmented Reality
by Nico Lippi
Horticulturae 2024, 10(8), 835; https://doi.org/10.3390/horticulturae10080835 - 7 Aug 2024
Cited by 1 | Viewed by 1208
Abstract
Strawberry production has been continually increasing worldwide, but this growth has often resulted in a lack of taste, favoring yield and plant adaptability instead. However, in recent decades, consumer focus has shifted towards more flavorful fruits. Consequently, the application of new sensory methodologies [...] Read more.
Strawberry production has been continually increasing worldwide, but this growth has often resulted in a lack of taste, favoring yield and plant adaptability instead. However, in recent decades, consumer focus has shifted towards more flavorful fruits. Consequently, the application of new sensory methodologies for consumers in strawberry breeding programs is becoming essential. This review provides an overview of new rapid consumer-based sensory methodologies and a brief summary of their potential applications when combined with Augmented Reality technology. These advancements aim to better understand and meet consumer needs, offering breeders valuable tools for their future work. Full article
(This article belongs to the Special Issue Fruits Quality and Sensory Analysis—2nd Edition)
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