Sensory evaluation as a selection tool in apple breeding

• Published in: Euphytica Vol. 111; no. 2; pp. 79 - 90
• Main Authors: Hampson, C.R, Quamme, H.A, Hall, J.W, MacDonald, R.A, King, M.C, Cliff, M.A
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer 2000; Springer Nature B.V
• Subjects: Acidity; agricultural programs and projects; Agronomy. Soil science and plant productions; Apples; Biological and medical sciences; breeding; brix; consumer panels; crop quality; Cultivars; flavor; food quality; Food science; Fruits; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; Malus; Malus domestica; palatability; plant breeding; quantitative traits; selection criteria; selection program; sensory evaluation; Taste; texture; titratable acidity; Varietal selection. Specialized plant breeding, plant breeding aims; Yield, quality, earliness, varia; Fruit; Evaluation scale; Rosaceae; Sensory analysis; Malus domestica; Varietal selection; Flavor; Texture; Apple; Dicotyledones; Quality; Genetic improvement; Angiospermae; Selection criterion; Spermatophyta; Fruit tree; Intraspecific comparison; Judgment
• ISSN: 0014-2336; 1573-5060
• DOI: 10.1023/A:1003769304778

Several conventional sensory methods were adapted to provide aprocedure that is suitable for screening apple (Malus × domestica) breeding selections for dessert quality. Trained judges were presented with randomized coded samples (apple slices) and asked to rate them on 0 to 9 bipolar hedonic (liking) scales for texture and flavour, and 0 to 9 unipolar intensity scales for skin toughness, crispness, hardness, juiciness, aroma, sweetness and sourness. Appearance liking was rated on coded samples of five whole apples, using the 0 to 9 hedonic scale. A minimum panel size of eleven judges was generally sufficient to obtain statistical discrimination of one point on the 0 to 9 scales. Panel mean scores for breeding selections relative to standards have been consistent from panel to panel and year to year. A subset of selections and cultivars was rated for appearance and taste by consumers in blind taste tests. In-house panel findings were comparable to consumer ratings for taste and appearance liking, with a few exceptions in appearance. Panel mean scores for texture and flavour liking were regressed on texture and flavour components. Crispness accounted for about 90% of the variation in texture liking. Juiciness, aroma, sweetness and sourness were all important to flavour liking, but their relative importance changed from year to year and in total accounted for only about 60% of variation in flavour liking. Perceived sweetness and sourness were better predictors of liking than analytical measurements of soluble solids and titratable acidity. Formal sensory evaluation can be used successfully for screening breeding selections, and may provide more reliable data than the opinions of only one or two people.[PUBLICATION ABSTRACT]