Cropping effects on the loss of apple fruit firmness during storage: The relationship between texture retention and fruit dry matter concentration

Saei, Ali; Tustin, D.S.; Zamani, Zabihollah; Talaie, Alireza; Hall, A. J.

doi:10.1016/j.scienta.2011.07.008

Cited by 65 publications

(52 citation statements)

References 23 publications

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“…DMC was positively correlated (P < 0.05) to SSC, Yield force, Max force, work and Young's module (0.75, 0.93, 0.73, 0.98 and 0.90, respectively). This indicates a relationship between DMC and SSC with apple flesh firmness as previously reported (Palmer et al 2010;Saei et al 2011). It is interesting to note, although titratable acidy was positively correlated to sour taste, sweet taste was not correlated to SSC.…”

Section: Texture and Physicochemical Analysissupporting

confidence: 84%

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Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

Ting

Romano

Silcock

et al. 2015

Journal of Sensory Studies

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In apples, consumers predominantly use visual, auditory and texture cues as quality/preference indicators and struggle to describe complex olfactory sensations. This study investigated apple cultivar differentiation using analytical and sensory techniques with the goal of achieving more relevant instrumental characterization. Sensory flavor/odor data were compared with volatile organic compounds (VOCs) measured using proton transfer reaction time‐of‐flight mass spectrometer (PTR‐ToF‐MS) and sensory texture data were compared with mechanical‐acoustic textural parameters obtained using a texture analyzer. Both techniques separated cultivars similarly. PTR‐ToF‐MS data separated cultivars into VOC families that correlated to specific sensory attributes (e.g., butanoate esters to lemon flavor/odor). Analytical and sensory firmness were positively correlated where the former differentiated crunchy from hard‐not crunchy cultivars. Sweet taste did not correlate to soluble solids content but was positively correlated to fruity esters which could indicate a taste‐aroma interaction. This study demonstrates the potential to predict sensory attributes of apples using analytical techniques. Practical Application The description of apple flavor is challenging for both trained panelists and consumers to describe due to the complexity of the multimodal stimulations that occur within the oral and ortho/retro nasal cavity during consumption that induce odor, taste, flavor and sound perception. Therefore, this study looks at objectively characterizing apple cultivars based solely on instrumental techniques that reflect attributes attained from a descriptive sensory analysis of the same cultivars. The current study found apple cultivars were separated into similar groups when sensory and instrumental texture, physicochemical and VOC data were compared. Specific analytical properties that correlated strongly to sensory attributes could be used as predictors of important sensory attributes that differentiated the samples. Hence, the use of these instrumental techniques to characterize apples could be an option to increase throughput.

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Section: Texture and Physicochemical Analysissupporting

confidence: 84%

“…; Saei et al . ). It is interesting to note, although titratable acidy was positively correlated to sour taste, sweet taste was not correlated to SSC.…”

Section: Resultsmentioning

confidence: 97%

Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

Ting

Romano

Silcock

et al. 2015

Journal of Sensory Studies

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“…Besides, it has been demonstrated in the literature that fruit size can be modulated by several factors. Fruit size is associated negatively with crop load and positively with maturity levels at harvest…”

Section: Discussionmentioning

confidence: 99%

Application of a sensory–instrumental tool to study apple texture characteristics shaped by altitude and time of harvest

Charles

Corollaro²,

Manfrini

et al. 2017

J Sci Food Agric

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We demonstrated that differences between fruit from various altitudes can be perceived through human senses, and that the proposed sensory-instrumental tool can be used to describe such differences. This study brings more understanding about the impact of altitude and time of harvest on apple sensory properties. This work could support apple producers, from semi-mountainous regions (Alps, Tyrol, etc.), in advertising and valorising their products with their specific characteristics in a more efficient manner. © 2017 Society of Chemical Industry.

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“…Harvest et al, 1996;Saei et al, 2011). In addition, Henriod et al (2011) reported that, for 'Scifresh' apples grown at Nelson, thinning at 90 DAFB had less effect on final fruit size than thinning at 60 DAFB.…”

Section: Effect Of the Timing (D After Full Bloom; Dafb) Of 75% Shadimentioning

confidence: 99%

Manipulation of fruit dry matter accumulation and fruit size in ‘Scifresh’ apple through alteration of the carbon supply, and its relationship with apoplastic sugar composition

Palmer

Diack

Johnston

et al. 2013

The Journal of Horticultural Science and Biotechnology

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Cropping effects on the loss of apple fruit firmness during storage: The relationship between texture retention and fruit dry matter concentration

Cited by 65 publications

References 23 publications

Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

Application of a sensory–instrumental tool to study apple texture characteristics shaped by altitude and time of harvest

Manipulation of fruit dry matter accumulation and fruit size in ‘Scifresh’ apple through alteration of the carbon supply, and its relationship with apoplastic sugar composition

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