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dc.contributor.authorAddington, Benjamin Kyle
dc.date.accessioned2014-03-04T20:25:45Z
dc.date.available2014-03-04T20:25:45Z
dc.date.issued2012-05
dc.identifier.otheraddington_benjamin_k_201205_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/addington_benjamin_k_201205_ms
dc.identifier.urihttp://hdl.handle.net/10724/27867
dc.description.abstractSouthern highbush blueberries and sweet onions were evaluated by both descriptive and affective sensory panels to assess their quality characteristics and how they relate to acceptability by consumers. Two types of blueberries were evaluated—crisp flesh and non-crisp flesh berries. The novel crisp flesh berry genotypes were found to be acceptable to consumers and firmer, crisper, and sweeter than the non-crisp berries by the descriptive panel. The sweet onions were evaluated mainly for their sweetness and pungency by the descriptive panel. Mathematical models developed revealed that sweetness drives superior sweet onion eating quality, while increases in pungency resulted in onions with less acceptable eating quality. The experienced panel responses correlated moderately well with analytical measures of pungent onion volatiles.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectSensory evaluation
dc.subjectconsumer acceptability
dc.subjectquality
dc.subjectsouthern highbush blueberries
dc.subjectcrisp-flesh
dc.subjectsweet onions
dc.subjectpungency
dc.titleConsumer acceptability and quality characteristics of sweet onions and novel highbush blueberry cultivars
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorRobert Shewfelt
dc.description.committeeRobert Shewfelt
dc.description.committeeHong Zhuang
dc.description.committeeDan MacLean


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