Physical, sensory and consumer analysis of pear genotypes among South African consumers and preference of appearance among European consumers
Date
2009-03
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Abstract
The aim of this research project was to determine the preference of pear appearance and taste
among South African pear consumers using descriptive sensory analysis, consumer
preference and physical maturity measurements. The preference of external pear appearance
among European consumers was also established. The Agricultural Research Council (ARC)
Infruitec-Nietvoorbij, South Africa, aims to breed new cultivars with a local as well as export
market potential. They are focused on a range of blushed cultivars from early to late season
which do not loose their skin colour. Important eating quality characteristics they are focused
on are high sugar content (sweet taste) and a strong pear flavour. Both research studies
performed on local South African consumers showed that these objectives align very well
with consumer preference. Lightly coloured blushed pears were preferred and important
sensory attributes were pear flavour, sweet taste, melt character, juiciness and a soft texture.
Sour taste, astringency, mealiness and grittiness were negative attributes. The appearance
preference conducted on European consumers determined that these consumers prefer a bright
yellow or green colour with a light red or pink blush. Shape played a role and a typical pear
shape was preferred. The outcomes of the research performed on local South African
consumers were compared to results found internationally. The findings were consistent with
important sensory attributes being pear flavour, sweetness and juiciness and yellow or green
colours preferred or a light blush was also acceptable. Age and gender did not seem to play a
role in the preference analyses. Therefore, preference studies can be conducted locally on
new cultivars for the export market. Blushed cultivars are prone to red colour loss in high
temperature conditions. Breeding of selections (e.g. ‘Cheeky’) that accumulate more red
pigment and are therefore less prone to colour loss has been done to try to overcome this
problem. However, these selections are redder and darker in colour and have a lower
preference among consumers. A possible solution to this could be to breed light blushed
pears (e.g. Rosemarie) but to market the cultivar, as is the case with Cripp’s Pink apples, with
separate trademark names for fruit with adequate and inadequate blush development.
Thereby, the producers will still receive compensation for their produce if the colour is lost
but if not, a higher premium will be received.
Description
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.
Keywords
Pears