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Kader AA, Stevens MA, Albright-Holton M, Morris LL and Algazi M. Effect of fruit ripeness when picked on flavour and composition in fresh market tomatoes. Journal of the American Society for Horticultural Science 1977: 102:724-731. *This paper is one of the first to recognise the effect of harvest maturity on flavour.
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Kader AA, Stevens MA, Albright-Holton M, Morris LL and Algazi M. Effect of fruit ripeness when picked on flavour and composition in fresh market tomatoes. Journal of the American Society for Horticultural Science 1977: 102:724-731. *This paper is one of the first to recognise the effect of harvest maturity on flavour.
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5
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Kader AA, Morris LL, Stevens MA and Albright-Holton M. Composition and flavor quality of fresh market tomatoes as influenced by some postharvest handling procedures. Journal of the American Society for Horticultural Science 1978: 103:6-13. *This paper is one of the first to recognise the effect of postharvest handling on flavour.
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Kader AA, Morris LL, Stevens MA and Albright-Holton M. Composition and flavor quality of fresh market tomatoes as influenced by some postharvest handling procedures. Journal of the American Society for Horticultural Science 1978: 103:6-13. *This paper is one of the first to recognise the effect of postharvest handling on flavour.
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6
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0141457306
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A perspective on postharvest horticulture
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**This is an excellent summary of the effects of postharvest biology and technology, as well as addressing the issue of shelf-life based on appearance versus flavour, nutrition and texture
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Kader AA. A perspective on postharvest horticulture (1978-2003). HortScience 2003: 38(5):1004-1008. **This is an excellent summary of the effects of postharvest biology and technology, as well as addressing the issue of shelf-life based on appearance versus flavour, nutrition and texture.
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HortScience
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Kader, A.A.1
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Effects of cultivar, modified atmosphere, and pre-harvest conditions on strawberry quality
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Podoski BW, Sims CA, Sargent SA, Price JF, Chandler CK and Okeefe SF. Effects of cultivar, modified atmosphere, and pre-harvest conditions on strawberry quality. Proceedings of the Florida State Horticultural Society 1997:110:246-252.
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Chandler, C.K.5
Okeefe, S.F.6
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14
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0006266904
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Preharvest AVG treatment of 'Bartlett' pear fruits: Effects on ripening, color change, and volatiles
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Romani R, Labavitch J, Yamashita T, Hess B and Rae H. Preharvest AVG treatment of 'Bartlett' pear fruits: Effects on ripening, color change, and volatiles. Journal for the American Society for Horticultural Science 1983: 108:1046-1049.
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Romani, R.1
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Rae, H.5
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15
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0030860676
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Eating quality of 'Gala' and 'Fuji' apples from multiple harvests and storage durations
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Plotto A, Azarenko AN, McDaniel MR, Crocket PW and Mattheis JP. Eating quality of 'Gala' and 'Fuji' apples from multiple harvests and storage durations. HortScience 1997: 32(5):903-908.
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Plotto, A.1
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Mattheis, J.P.5
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16
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0031789269
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Aroma volatile profiles from ripe tomatoes are influenced by physiological maturity at harvest: An application for electronic nose technology
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*This is a good example of electronic nose technology used to evaluate flavour quality as influenced by harvest maturity
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Maul F, Sargent SA, Balaban MO, Baldwin EA, Huber DJ and Sims CA. Aroma volatile profiles from ripe tomatoes are influenced by physiological maturity at harvest: an application for electronic nose technology. Journal for the American Society for Horticultural Science 1998: 123:1094-1101. *This is a good example of electronic nose technology used to evaluate flavour quality as influenced by harvest maturity.
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Maul, F.1
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17
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Maul F, Sargent SA, Sims CA, Baldwin EA, Balaban MO and Huber DJ. Recommended storage temperatures affect tomato flavor and aroma quality. Journal of Food Science 2000: 65:1228-1237.
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18
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Buttery RG, Teranishi R and Ling LC. Fresh tomato volatiles: a quantitative study. Journal of Agricultural and Food Chemistry 1987: 35:540-544. **One of the first papers to address aroma volatiles as an aspect of flavour quality.
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Buttery RG, Teranishi R and Ling LC. Fresh tomato volatiles: a quantitative study. Journal of Agricultural and Food Chemistry 1987: 35:540-544. **One of the first papers to address aroma volatiles as an aspect of flavour quality.
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19
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Volatile compounds production by Bisbee Delicious apples after sequential atmosphere storage
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Mattheis JP, Buchanan DA, and Fellman JK. Volatile compounds production by Bisbee Delicious apples after sequential atmosphere storage. Journal of Agricultural and Food Chemistry 1995: 43:194-199. *This comprehensive study illustrates the effect of CA on apple volatile production.
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Characterization of 'Gala' apple aroma and flavor: Differences between controlled atmosphere and air storage
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*A good example of relating sensory to flavour chemistry to understand postharvest storage effect on flavour
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Plotto A, McDaniel MR and Mattheis JP. Characterization of 'Gala' apple aroma and flavor: differences between controlled atmosphere and air storage. Journal for the American Society for Horticultural Science 1999: 124:416-423. *A good example of relating sensory to flavour chemistry to understand postharvest storage effect on flavour.
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, pp. 416-423
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Plotto, A.1
McDaniel, M.R.2
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Shamaila M, Powrie WD and Skura BJ. Analysis of volatile compounds from strawberry fruit stored under modified atmosphere packaging (MAP). Journal of Food Science 1992:57:1173-1176.
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23
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Effect of coatings and prolonged storage conditions on fresh orange flavor volatiles, degrees Brix, and ascorbic acid levels
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Baldwin EA, Nisperos-Carriedo MO, Shaw PE and Burns JK. Effect of coatings and prolonged storage conditions on fresh orange flavor volatiles, degrees Brix, and ascorbic acid levels. Journal of Agricultural and Food Chemistry 1995: 43:1321-1331.
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Burns, J.K.4
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24
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0001168043
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Postharvest ethanol buildup and offflavor in Murcott tangerine fruits
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*This research demonstrates that coatings can cause anaerobic conditions that result in off-flavour
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Cohen E, Shalom Y and Rosenberger I. Postharvest ethanol buildup and offflavor in Murcott tangerine fruits. Journal of the American Society for Horticultural Science 1990: 115:775-778. *This research demonstrates that coatings can cause anaerobic conditions that result in off-flavour.
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Postharvest calcium infiltration alone and combined with surface coating treatments influence volatile levels, respiration, ethylene production, and internal atmospheres of 'Golden Delicious' apples
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Saftner RA, Conway WS and Sams CE. Postharvest calcium infiltration alone and combined with surface coating treatments influence volatile levels, respiration, ethylene production, and internal atmospheres of 'Golden Delicious' apples. Journal of the American Society for Horticultural Science 1999:124:553-558.
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Saftner RA. The potential of fruit coating and film treatments for improving the storage and shelf-life qualities of 'Gala' and 'Golden Delicious' apples. Journal of the American Society for Horticultural Science 1999:124:682-689.
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Baldwin EA, Burns JK, Kazokas W, Brecht JK, Hagenmaier RD, Bender RJ and Pesis E. Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage. Postharvest Biology and Technology 1999: 17:215-226.
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Pesis, E.7
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28
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Mitcham EJ and McDonald RE. Respiration rate, internal atmosphere, and ethanol and acetaldehyde accumulation in heat-treated mango fruit. Postharvest Biology and Technology 1993: 3:77-86.
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Koehler PE and Kays SJ. Sweet potato flavor: Quantitative and qualitative assessment of optimum sweetness. Journal of Food Quality 1991: 14:241-249.
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Tandon, K.S.7
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Tandon KS, Baldwin EA and Shewfelt RL. Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation. Postharvest Biology and Technology 2000:20:261-268. **This study illustrates best the effect of interactions between volatile compounds and the food matrix. In this case, aroma volatiles were spiked in water, an ethanol/methanol mixture and deodorised tomato homogenate. Perception thresholds were very different according to the medium of evaluation.
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Tandon KS, Baldwin EA and Shewfelt RL. Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation. Postharvest Biology and Technology 2000:20:261-268. **This study illustrates best the effect of interactions between volatile compounds and the food matrix. In this case, aroma volatiles were spiked in water, an ethanol/methanol mixture and deodorised tomato homogenate. Perception thresholds were very different according to the medium of evaluation.
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71
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McDaniel MR, Miranda-Lopez R, Watson BT, Micheals NJ and Libbey LM. Pinot noir aroma: a sensory/gas chromatographic approach. In: Flavors and Off-Flavors; Charalambous G. (Editor). Amsterdam: Elsevier; 1990 pp 23-36. *Use of GCO based on the laws of psychophysics in which the sensory response to the stimulus follows a logarithmic function.
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McDaniel, M.R.1
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Acree TE and Barnard J. Gas chromatography-olfactmetry and CharmAnalysis™. In: Trends in Flavour Research; Maarse H and Van Der Heij DG. (editors); Amsterdam:Elsevier; 1994: pp. 211-220. *Widely-used GCO technique based on odour thresholds.
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O'Mahony M. Understanding discrimination tests: a user-friendly treatment of response bias, rating and ranking R-index tests and their relationship with signal detection. Journal of Sensory Studies 1991: 7:1-47. **Good description of discrimination tests for determination of differences between samples.
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Abbott JA, Affeldt HA and Liljedahl LA. Firmness measurement of stored 'Delicious' apples by sensory methods, Magness-Taylor, and sonic transmission. Journal of the American Society for Horticultural Science 1992: 117:590-595. *Good example of combining sensory and instrumental firmness data.
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Lea P, Næs T and Rødbotten M. Analysis of Variance for Sensory Data. Wiley, New York, 1998 102 pp. **This is a highly specialised book on ANOVA applied to sensory evaluation. It may be used for ANOVA for other experimental set-ups. Very practical, it gives examples and how to perform ANOVA with SAS, SYSTAT, STATISTIX and MINITAB.
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