Consumers sensory evaluation of melon sweetness and quality

CONSUMERS SENSORY EVALUATION OF MELON SWEETNESS AND QUALITY Agulheiro Santos, A.C, Rato, A.E., Laranjo, M. and Gonçalves, C. Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Polo da Mitra, Ap.94, 7002-554 Évora, Portugal. ABSTRACT The sensory quality of fruits is made of a range of attributes like sweetness, acidity, aroma, firmness, color. Taste perception and perception threshold of these attributes are variable according to the psychological and cultural development of individuals. To better understand the quality evaluation of melon by consumers, consumers were invited to taste melon samples, in supermarkets in Évora (South region), Lisbon (Central region) and Vila Nova de Gaia (North region). The present work explored the importance given by consumers to sweetness in order to classify the overall quality of melon. Furthermore, the relationship of the chemical evaluation of Total Soluble Solids (TSS) with sweetness of melon was studied. Fruits from the variety Melão branco picked randomly from those that were exposed for sale in supermarkets were used for analysis. Fruits were chinned along the equatorial zone and only the central part of the fruit, opposite to the part that leaned on the soil, was used to obtain homogeneous samples. Consumers were invited to taste four small pieces of each fruit, previously referenced with a code number, and answer a questionnaire with two questions related to sweetness and overall quality. Each question had five possible levels, identified from “Nothing sweet”, to “Extremely sweet”, in one case, and from “Poor” to “Excellent” in the other. Simultaneously, the values of TSS (measured in ºBrix) for each melon used in the study were evaluated by refractometry. This sensory analysis allowed us to point out the following findings: first of all, there is good agreement between the results obtained to classify “Sweetness” and “Overall Quality” (Cohen’s Kappa=53.1%, p<0.001), which means, for example, that fruits with excellent quality are in general extremely sweet. Moreover, fruits with less than 9.6 °Brix are considered of poor quality and nothing sweet, whereas fruits with values between 10 °Brix and 12 °Brix are considered good in terms of overall quality. It seems that the thresholds for the stimulus/intensity of sweetness lied between 10 °Brix to 14 °Brix for this melon variety. Acknowledgments This work was support by national funds through Fundação para a Ciência e a Tecnologia (FCT) under the Strategic Project Pest-OE/AGR/UI0115/2014 and co-funded by FEDER funds through the COMPETE Program.

Health vulnerabilities: the diagnosis of freshmen from a portuguese university

The start of university is presented as a crucial stage in the life of the student. If, on the one hand, it is a period of increased autonomy and freedom, on the other, it is a period that also increases the sense of responsibility and self discipline. In this study, based on a quantitative approach, we identified the main risk situations experienced by freshmen at the University of Evora, by applying a questionnaire developed for this purpose and the Beck inventory. Key findings are highlighted, such as the consumption of harmful substances (tobacco, alcohol and illicit drugs), whose values exceed the average population. The consumption of alcoholic beverages begins early and is continuous and excessive. Also, the presence of symptoms compatible with dysphoria and depression is noted in about 9% of students. Self-medication practices were found in 58.7% of the freshmen. Our findings reveal the need for preventive intervention by health professionals, due to these young people’s great exposure to health risks.

Avaliação de impactos dos processos RVCC no Centro Novas Oportunidades da Fundação Alentejo: o período de 2000-2005

Este projeto de investigação teve como objetivo geral avaliar os impactos do processo de Reconhecimento Validação e Certificação de Competências (RVCC) de nível básico, dos adultos que, no Centro de Novas Oportunidades da Fundação Alentejo, no período de 2000-2005, nele participaram e viram certificadas as suas competências. Sendo uma investigação de cariz descritivo, recorre, em termos metodológicos, a uma abordagem quantitativa, operacionalizada pela aplicação de um inquérito por questionário a uma amostra de 147 adultos. A análise dos resultados permitiu-nos concluir que os impactos do processo de RVCC verificam-se, maioritariamente na dimensão pessoal, enquanto, nas dimensões profissional, social e académica, não são tão visíveis. No entanto, são as mulheres que predominam, logo, valorizam mais o processo. Importa, também, verificar que o processo contribui para o aumento da valorização pessoal e do nível de escolaridade dos adultos ao familiarizar-se com o ativar das atividades de Aprendizagem ao Longo da Vida; ABSTRACT:The overall objective of this research project was to assess the impact of the adult basic RVCC (Competence Recognition, Validation and Certification) process in the people that took part in it and whose competences were certified at the Centro de Novas Oportunidades da Fundação Alentejo between 2000 and 2005. Being a descriptive research its methodology implied the application of a questionnaire to a sample of 147 people and a quantitative approach. The analysis of the results allowed us to conclude that the impact of the RVCC process occurred mostly on a personal level; however it is not so visible on the professional, social and academic levels. However, women are in a greater number and, therefore, they value the process more. It is also important to verify that the process contributes to the raise of the sense of self-worth and of the schooling level of adults as they become familiar with the Life-long Learning activities.