Postharvest assessment of fruit quality parameters in apple using both instruments and an expert panel

Oraguzie, Nnadozie; Alspach, P. A.; Volz, Richard K.; Whitworth, Claire; Ranatunga, C.; Weskett, Rosemary; Harker, F. Roger

doi:10.1016/j.postharvbio.2009.01.004

Cited by 47 publications

(47 citation statements)

References 13 publications

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“…In apple breeding programs, evaluation of fruit titratable acid,°Brix (soluble solids content) and their ratio has become an indispensible measure for advancing selections and for planning new crosses. Studies attempting to understand the relationship between objective and sensory measurements of apple taste and flavor found that titratable acidity is the best predictor of acid taste, yet sweet taste was difficult to predict using°Brix, the ratio°Brix/titratable acidity or the content of individual sugars and acids (Harker et al 2002;Oraguzie et al 2009;Guerra et al 2010). Fruit acidity had the highest heritability estimate among the sensory traits that included firmness, crispness, texture, juiciness, flavor, sugar, acidity and global taste (Kouassi et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Genetic characterization of the Ma locus with pH and titratable acidity in apple

Wang

Brown

2011

Mol Breeding

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Apple fruit flavor is greatly affected by the level of malic acid, which is the major organic acid in mature apple fruit. To understand the genetic and molecular basis of apple fruit acidity, fruit juice pH and/or titratable acidity (TA) were measured in two half-sib populations GMAL 4595 [Royal Gala 9 PI (Plant Introduction) 613988] and GMAL 4590 (Royal Gala 9 PI 613971) of 438 trees in total. The maternal parent Royal Gala is a commercial variety and the paternal parents are two M. sieversii (the progenitor species of domestic apple) elite accessions. The lowacid trait segregates recessively and the overall acidity variations in the two populations were primarily controlled by the Ma (malic acid) locus, a major gene discovered in the 1950s (Nybom in Hereditas 45:332-350, 1959) and later mapped to linkage group 16 (Maliepaard et al. in Theor Appl Genet 97:60-73, 1998). The allele Ma has a strong additive effect in increasing fruit acidity and is incompletely dominant over ma. QTL (quantitative trait locus) analyses in GMAL 4595 mapped the major QTL Ma in both Royal Gala and PI 613988, the effects of which explained 17.0-42.3% of the variation in fruit pH and TA. In addition, two minor QTL, tentatively designated M2 and M3, were also detected for fruit acidity, with M2 on linkage group 6 of Royal Gala and M3 on linkage group 1 of PI 613988. By exploring the genome sequences of apple, eight new simple sequence repeat markers tightly linked to Ma were developed, leading to construction of a fine genetic map of the Ma locus that defines it to a physical region no larger than 150 kb in the Golden Delicious genome.

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Section: Introductionmentioning

confidence: 99%

Genetic characterization of the Ma locus with pH and titratable acidity in apple

Wang

Brown

2011

Mol Breeding

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“…A great deal of effort has been expended in the use and development of instrumental techniques for the meaningful estimation of texture attributes. An instrumental measurement is objective and is considered to be more accurate than sensory analysis (Abbott, 1999;Oraguzie et al, 2009). The most important senses used for texture evaluation are related to touch and pressure and, as foods are usually evaluated during mastication, destructive mechanical tests are used as a basis of instrumental measurements (Harker et al, 1997(Harker et al, , 2006Vincent, 2004).…”

Section: Introductionmentioning

confidence: 99%

New contact acoustic emission detector for texture evaluation of apples

Zdunek¹,

Cybulska²,

Konopacka³

et al. 2010

Journal of Food Engineering

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“…Yet, each term has more than one meaning, and thus it is difficult to define both precisely (Chauvin et al, 2008;Roudaut et al, 2002). In food studies, these terms have mainly been described with apple (Allan-Wojtas et al, 2003;Brookfield et al, 2011;Costa et al, 2011;Chauvin et al, 2010;De Belie et al, 2002;Gatti et al, 2011;Oraguzie et al, 2009;Zdunek et al, 2010Zdunek et al, , 2011, as apple is a fruit that is well-known and appreciated for its crunchy texture. In addition, these descriptors have been used in studies on some nut species, for instance, almond Varela et al, 2006;Contador et al, 2015a) and pecan (Ocón et al, 1995).…”

Section: Sensory Evaluation Of Texturementioning

confidence: 99%