Eating quality standards for apples based on consumer preferences

Harker, F. Roger; Kupferman, Eugene M.; Marín, Anna; Gunson, A.; Triggs, Christopher M.

doi:10.1016/j.postharvbio.2008.03.020

Cited by 221 publications

(150 citation statements)

References 12 publications

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“…Fruit firmness is the dominant factor in consumer acceptance of apples, but sugar content and acid content also play a role in defining quality for specific cultivars (Harker et al, 2008). In this experiment, flesh firmness of apples stored in DCA did not differ from those stored in CA; however, some flesh softening occurred in all treatments (6 to 13 N, which is the difference between the initial flesh firmness and that after the storage period) after eight months of storage (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Respiratory quotient: innovative method for monitoring ‘Royal Gala’ apple storage in a dynamic controlled atmosphere

Weber¹,

Brackmann

Both

et al. 2015

Sci. agric. (Piracicaba, Braz.)

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Apples (Malus domestica, Borkh.) which are not stored at low temperature or in a properly controlled atmosphere (CA) may have a high metabolic rate during the postharvest stage resulting in losses in quality. The aim of this study was to evaluate the quality of 'Royal Gala' apple fruit stored in accordance with a new method of dynamic controlled atmosphere (DCA).The respiratory quotient (RQ) was monitored at two temperatures which were then compared using a commercially available technology based on chlorophyll fluorescence DCA (DCA-CF) and static CA. Ethylene production and respiration rates were lower in apples stored in DCA than in CA, as a result of lower 1-aminocyclopropane-1-carboxylate oxidase activity, especially in apples stored in DCA-RQ2. Flesh firmness of apples stored in DCA did not differ from those stored in CA. Apples stored at 1 °C had less flesh breakdown occurrence and a high percentage of healthy fruit. 'Royal Gala' stored at DCA-RQ2 had less flesh breakdown than apples stored in CA; however, the apples stored in DCA-CF did not differ from those stored in DCA-RQ2 and CA. Apples stored at the highest RQ value (6 and 4), especially at 0.5 °C, had low O 2 injury occurrence after storage. However the increase in temperature to 1.0 °C, reduced the occurrence of this disorder. Therefore, storage in DCA-RQ2 at 1 °C or DCA-CF at 0.5 °C are the recommendations of preference for ensuring maintenance of quality in 'Royal Gala' apples after eight months of storage.

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Section: Resultsmentioning

confidence: 99%

Respiratory quotient: innovative method for monitoring ‘Royal Gala’ apple storage in a dynamic controlled atmosphere

Weber¹,

Brackmann

Both

et al. 2015

Sci. agric. (Piracicaba, Braz.)

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“…Harker (2008) reported that firmness has a universal impact on acceptability and purchase intentions.…”

Section: Determination Of Firmnessmentioning

confidence: 99%

Comparative Study on the Sensory Properties of Fuji Apples and Niitaka Pears Irradiated by Gamma Rays, Electron Beams, or X-rays

Jung

Moon

et al. 2016

FSTR

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“…AA storage with 1-MCP application and CA without and with 1-MCP application provided maintenance of flesh firmness above 14 lbs, both after removal from the chamber and after seven days under ambient condition, even at the end of the storage period (300 days). According to Harker et al (2008), for maximum consumer acceptance, apples must have flesh firmness above 14 lb.…”

Section: Days Of Storagementioning

confidence: 99%

Storage potential of ‘SCS426 Venice’ apples under different storage technologies

Martin¹,

Betinelli

Argenta³

et al. 2018

Rev. Bras. Frutic.

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Abstract-This study aimed to evaluate the storage potential of SCS426 Venice apples under different storage technologies. Fruits were harvested in an experimental orchard located in Fraiburgo, SC and stored for up to eight and ten months in 2013 and 2014, respectively. Apples were treated or not with methylcyclopropene (1-MCP) and stored under air atmosphere (AA, 0.5±0.5 °C/RH 85±5%) or controlled atmosphere (CA; 1.5 kPa of O 2 and 1.5 kPa of CO 2 at 0.7±0.5 °C/RH of 93±3%). Fruits were evaluated every two months of storage, after one and seven days of shelf life (23 ± 0.3 °C/RH 93±3%). The storage period of 'SCS426 Venice' apples under AA without 1-MCP application should not extend beyond six months. Under this storage condition, fruits had higher incidence of decay, ethylene production and respiratory rates, higher skin degreening, lower flesh firmness, titratable acidity and soluble solids content than fruits stored under CA or AA with 1-MCP. 'SCS426 Venice' apples develop flesh browning and superficial scald after longterm storage. 'SCS426 Venice' apples under AA treated with 1-MCP or under CA (regardless of 1-MCP application) can be stored for more than eight months, keeping flesh firmness above 14 lb and low incidence of physiological disorders even after ten months of storage.

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Eating quality standards for apples based on consumer preferences

Cited by 221 publications

References 12 publications

Respiratory quotient: innovative method for monitoring ‘Royal Gala’ apple storage in a dynamic controlled atmosphere

Respiratory quotient: innovative method for monitoring ‘Royal Gala’ apple storage in a dynamic controlled atmosphere

Comparative Study on the Sensory Properties of Fuji Apples and Niitaka Pears Irradiated by Gamma Rays, Electron Beams, or X-rays

Storage potential of ‘SCS426 Venice’ apples under different storage technologies

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