Avocado: Scientific Literature and Multivariate Analysis

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  • Topic: Scientific literature, Fatty acid, Technical report
  • Pages : 6 (1640 words )
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  • Published : February 2, 2011
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2011
Anne Laure Moufle Msc Food Chain Systems
Tutor : Terry L.A.
28/01/2011
2011
Anne Laure Moufle Msc Food Chain Systems
Tutor : Terry L.A.
28/01/2011

Module 6: Critical review of a scientific article
Module 6: Critical review of a scientific article

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Introduction1
ITitle, Abstract and Introduction2
1.1Objective of the study2
1.2Title2
1.3Abstract2
1.4Intoduction2
IIMaterials and Methods2
2.1Materials2
2.2Methods3
IIIResults4
3.1ANOVA4
3.2Multivariate analysis4
IVDiscussion4
Conclusion5

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Introduction1
ITitle, Abstract and Introduction2
1.1Objective of the study2
1.2Title2
1.3Abstract2
1.4Intoduction2
IIMaterials and Methods2
2.1Materials2
2.2Methods3
IIIResults4
3.1ANOVA4
3.2Multivariate analysis4
IVDiscussion4
Conclusion5

outpents.edu.ms
outpents.edu.ms

joshuawagy.com

Introduction

The scientific article “Spatial and Temporal Analysis of Textural and Biochemical Changes of Imported Avocado cv. Hass during Fruit Ripening” by Landahl S., Meyer M.D and Terry L.A.was published in 2009 in the Journal of Agricultural and Food Chemistery. The research was conducted by members of Plant Science Laboratory (Terry L.A. is Head of the Plant Science Laboratory) in 2008 and was done in Cranfield University and University of Reading. This study was done to improve avocado quality. Provide food of high quality is a public objective. It is a part of a larger project “Exploitation of non-destructive scanning laser Vibrometry for assessment of firmness and damage in fruit and vegetables (AFM 235)”. The project belongs to the program Resource Efficient and Resilient Food Chain. The funder is the Department for Environment, Food and Rural Affairs, a government department in the UK. At the time, relation between texture and biochemical composition during ripening was unknown and poor information was published in the spatial variation of quality related compounds and textural parameters during ripening. This study is supposed to facilitate prediction of ripeness. Since it was published, no more research was done to improve the spatiotemporal understanding of avocado ripeness.

Title, Abstract and Introduction
Objective of the study
The objective of the study is mainly to enhance the understanding of the spatiotemporal ripening in avocado fruit with the intention to assist quality selection. Title
The title provides good information: stage (“ripening”), avocado cultivar (“Hass”), analysis at different time and areas (“temporal and spatial”), chemical and quality analysis (“biochemical and textural”). Even if the title states the subject of paper, “imported” could be replaced by Spanish, Chilean and Peruvian. Abstract

Half of the abstract say that the relation between texture, spatial variation, fatty acid and NSCs composition during ripening are unknown. This is too long and the purpose of the study is not really explained. There is a small sentence about experiments done, not enough specific to understand the approach of the study. There is confusion with the results, the reader don’t know what are the most important factor and responses (origin, storage or spatial variation/chemicals or textural analysis), and in which way the study enhance the understanding of spatiotemporal ripening. The conclusion of the study is not clear. Introduction

The first paragraph of the introduction is about avocado advantages on human health and is not essential in this scientific paper. The second paragraph explains the importance of two quality indicators used in avocado commerce: oil content and firmness. These indicators are studied with textural and biochemical analysis. The third paragraph resumes the relevant work done before and the problematic is clearly written [There is no published…tissue...
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