Relatively high acidity is an important breeding objective for fresh juice-specific apple cultivars

Huang, Zhenyu; Hu, Huiyao; Shen, Fei; Wu, Bei; Wang, Xuanxuan; Zhang, Baoguo; Wang, Wuqian; Liu, Li; Liu, Jing; ChiJie, Chen; Zhang, Rui; Chen, Ruiting; Wang, Yi; Wu, Ting; Xu, Xuefeng; Han, Zhenhai; Zhang, Xinzhong

doi:10.1016/j.scienta.2018.01.026

Cited by 21 publications

(8 citation statements)

References 47 publications

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“…Genovese and Lozano [38] Acidity is one of the most important traits of freshly squeezed apple juice. It influences the flavour, clarity, colour, aroma, and overall sensory satisfaction [36]. In addition, high acidity acts as a natural barrier against contamination by most microorganisms [37].…”

Section: Effect Of the Press Construction On Viscositymentioning

confidence: 99%

Effect of Press Construction on Yield and Quality of Apple Juice

2019

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The paper presents the possibility of applying different press constructions for juice extraction in small farms. The research was carried out with three different varieties of apples, namely, Rubin, Mutsu, and Jonaprince. Two types of presses were tested: a basket press and a screw press. Generally, application of the screw press makes it possible to obtain a higher yield of extraction compared to the basket press. In our study, the differences in the pressing yield among press machines also depended on the apple variety used. The juices obtained on the screw press were found to be of a higher quality characterized by a higher content of soluble solids, higher viscosity, higher total content of polyphenols, higher antioxidant activity, and lower acidity. Thus, the selection of an appropriate press is the key to producing high-quality apple juice with health-promoting properties for manufacturers of apple juice at the local marketplace.

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Section: Effect Of the Press Construction On Viscositymentioning

confidence: 99%

Effect of Press Construction on Yield and Quality of Apple Juice

2019

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“…Juiciness is a very important quality attribute for fruit, depending on cultivar and ripening stage, and it enhances the perception of sweetness (Melgarejo et al, 2013). In fact, juiciness and sweetness correlated positively on the MFA biplot of variables, while aroma was positively correlated to sourness, which is found to be essential in fruit as a regulatory factor to obtain an optimal flavour (Huang et al, 2018). For what concerns mealiness, contradictory results came from multivariate and univariate statistics.…”

Section: Multiple Factor Analysismentioning

confidence: 99%

A novel statistical approach to assess the quality and commercial viability of a retail branded perishable fruit

Silva

Peano

Giuggioli

2019

CyTA - Journal of Food

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Few studies have investigated sensory quality in multi-varietal fruit brands due to challenges in making comparisons between varieties harvested sequentially throughout the season. Sensory data are collected in crisp form and analysed using a great amount of numerical data. However, human perception is vague and an assessor's opinion comes in linguistic form. The purpose was to assess the sensory quality of branded apricot using a novel statistical approach. Physicochemical and sensory attributes were determined for two consecutive commercial seasons. Univariate and multivariate models were applied in order to assess quality stability and to create a prediction model. The brand was affected by the presence of different cultivars and the multiple factor analysis demonstrated aroma and juiciness as the most differentiated parameters, while univariate analysis highlighted hardness and mealiness. Use of expert knowledge mixed with information from sample data enabled the development of a fuzzy model. Investigation with consumer test is needed.Novedoso enfoque estadístico para evaluar la calidad y la viabilidad comercial de una fruta perecedera de marca minorista RESUMEN Pocos estudios han investigado la calidad sensorial en marcas de frutas de múltiples variedades debido a las dificultades para realizar comparaciones entre variedades cosechadas de forma secuencial a lo largo de una temporada. Generalmente, los datos sensoriales se recopilan de forma precisa y se analizan utilizando una gran cantidad de datos numéricos. Sin embargo, la percepción humana suele ser vaga y la opinión del evaluador se presenta en forma lingüística. El propósito del presente estudio fue evaluar la calidad sensorial del albaricoque [durazno] de marca empleando un enfoque estadístico novedoso. Así, durante dos temporadas comerciales consecutivas se determinaron los atributos fisicoquímicos y sensoriales de los albaricoques. Para ello se aplicaron modelos univariados y multivariados con el fin de evaluar la estabilidad de la calidad y crear un modelo de predicción. Se constató que la marca se vio afectada por el uso de diferentes cultivares; en este sentido el análisis factorial múltiple demostró que el aroma y la jugosidad son los parámetros de la fruta que más se diferencian, mientras que el análisis univariado destacó la dureza y la consistencia harinosa de la fruta. El uso de conocimiento experto combinado con la información proveniente de los datos de muestra permitió desarrollar un modelo difuso. Es necesario realizar investigaciones que incluyan pruebas entre consumidores.

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“…Ethylene production was found to be lower in the MdACS1-2/-2 homozygous variety than in the MdACS1-1/-2 heterozygous and MdACS1-1/-1 homozygous varieties 90 . To improve the processing qualities of apple, Huang et al phenotyped hybrids derived from five biparental crosses of M. asiatica and M. domestica and demonstrated that relatively high acidity is an important breeding objective for fresh juice-specific apple cultivars 91 .…”

Section: Breeding Of Red-skinned and Red-fleshed Applesmentioning

confidence: 99%

Malus sieversii: the origin, flavonoid synthesis mechanism, and breeding of red-skinned and red-fleshed apples

et al. 2018

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Flavonoids play essential roles in human health. Apple (Malus domestica Borkh.), one of the most widely produced and economically important fruit crops in temperate regions, is a significant source of flavonoids in the human diet and is among the top nutritionally rated and most widely consumed fruits worldwide. Epidemiological studies have shown that the consumption of apples, which are rich in a variety of free and easily absorbable flavonoids, is associated with a decreased risk of various diseases. However, apple production is challenged by serious inbreeding problems. The narrowing of the hereditary base has resulted in apples with poor nutritional quality and low flavonoid contents. Recently, there have been advances in our understanding of the roles that Malus sieversii (Ledeb.) M.Roem has played in the process of apple domestication and breeding. In this study, we review the origin of cultivated apples and red-fleshed apples, and discuss the genetic diversity and construction of the core collections of M. sieversii. We also discuss current research progress and breeding programs on red-skinned and red-fleshed apples and summarize the exploitation and utilization of M. sieversii in the breeding of high-flavonoid, and red-fleshed apples. This study highlights a valuable pattern of horticultural crop breeding using wild germplasm resources. The future challenges and directions of research on the molecular mechanisms of flavonoid accumulation and high-flavonoid apple breeding are discussed.

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Relatively high acidity is an important breeding objective for fresh juice-specific apple cultivars

Cited by 21 publications

References 47 publications

Effect of Press Construction on Yield and Quality of Apple Juice

Effect of Press Construction on Yield and Quality of Apple Juice

A novel statistical approach to assess the quality and commercial viability of a retail branded perishable fruit

Malus sieversii: the origin, flavonoid synthesis mechanism, and breeding of red-skinned and red-fleshed apples

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