Sensory quality of scab-resistant apple cultivars

Abstract

Twenty-two scab-resistant apple cultivars were harvested in autumn 1999 and evaluated for sensory quality the following October, November and December. Multivariate analysis was effective in describing the complex relationships and variability among the numerous attributes used to characterise apple quality. Crispness, mealiness, skin toughness, apple flavour, sweetness, unripe flavour and overripe flavour were informative attributes describing the variation in the sensory quality. Texture attributes, apple flavour and overripe flavour were affected by storage. Extended storage resulted in an increase in mealiness and overripe flavour and a decrease in crispness, juiciness and apple flavour. Many potential scab-resistant cultivars were suitable for consumption in October: 'Dayton', 'Primicia', 'Retina' and 'Realka'; in November: 'Merlijn', 'Saturn', 'Initial', 'Realka', 'Rajka' and 'Rubinola'; and in December: 'Otava', 'Ecolette', 'Rajka', 'Rubinola', 'Delorina', 'Initial' and 'Resista' and 'Topaz'. This study gives a sensory characterisation of scab-resistant cultivars as an indicator of suitability for commercial growing and marketing of low-input apple cultivars. ((;)

From profiles to practice: Communicating the sensory characteristics of apples to the wider audience through simplified descriptive profiles

“…However, while we had texture loadings on the second and third PCs as mealy-juicy and crispy-mealy, Karlsen et al (1999) had mushy-juicy-crispy continuum on the second PC. Sour-sweet and crispy-mealy axes can also be identified in Kühn and Thybo (2001b). Attributes ranging from "sweet, red" to "sour, green" on the first PC and from "juicy, crispy" to "granular, floury" on the second PC in Jaeger et al (1998) and Andani et al (2001) are also in accordance with our findings.…”

“…We decided to use the word "mealy", in accordance with e.g. Watada et al (1980), Kühn and Thybo (2001b) and Thybo et al (2005), while Karlsen et al (1999) used the word "mushiness". Swahn et al (2010) used the word "graininess", depicting the amount of granules felt in the mouth.…”

“…Watada, Abbott, and Hardenburg (1980), Daillant-Spinnler et al (1996) and Harker et al (2002). Sensory properties of apples have also been studied in northern Europe (Karlsen, Aaby, Sivertsen, Baardseth, & Ellekjaer, 1999;Kühn & Thybo, 2001a, 2001bSwahn, Öström, Larsson, & Gustafsson, 2010;Thybo, Sørensen, Christensen, & Kühn, 2005;Tomala, Bary1ko-Pikielna, Jankowski, Jeziorek, & Wasiak-Zys, 2009). …”

Antioxidant properties of peel and flesh in ‘GoldRush’ and ‘Fiorina’ scab‐resistant apple (Malus domestica) cultivars

“…in particular, the fungal pathogen Venturia inaequalis causes the growth of "scab apples", small and rough fruits with black circular lesions on the peel. over recent years, international breeding programmes have been developed to obtain new scab-resistant genotypes that would reduce pesticide residues (Kühn et al 2001;Kellerhals et al 2004;Rutkowski et al 2005). Several new scabresistant cultivars have been obtained.…”

Sensory typology of apples used to evaluate scab-resistant cultivars as compared to known commercial apples

“…The differences in the derived apple typology in comparison to the typology proposed by Sansavini et al (2004), description of sensory preferences in various consumer segments, as well as the assignment of the same apple cultivars to different consumer segments may result from various factors such as: the choice of different varieties of apples for the analysis, the use of different dictionaries of attributes, different sensory characteristics for the same varieties grown in different countries or regions, or different fruit maturity at the time of sensory and consumer evaluation in various analyses (discussed for instance by Kühn and Thybo (2001)). …”