Effect of Storage on Textural and Sensory Properties of Czech Apple Cultivars

• Published in: Erwerbsobstbau Vol. 59; no. 1; pp. 39 - 43
• Main Authors: Král, Martin, Ošťádalová, Martina, Tremlová, Bohuslava
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.03.2017; Springer Nature B.V
• Subjects: Agriculture; Apples; Biomedical and Life Sciences; Cultivars; Life Sciences; Original Article; Plant Sciences; Principal components analysis; Relative humidity; Room temperature; Sensory evaluation; Sensory properties; Storage; Texture; Czech Republic; Apple; Lagerung; Storage; Textur; Merkmal; Apfel; Sensorik; Texture; Sensory; Profile
• ISSN: 0014-0309; 1439-0302
• DOI: 10.1007/s10341-016-0294-6

Sensory and texture profile analysis are a major component of consumer preference of quality in apples. The objective of the study was to investigate textural and sensory changes during storage. Six different apple cultivars grown in Czech Republic, harvested in 2014, were studied. Fruits were assessed within a day of harvest after overnight storage at room temperature (20 °C), and after stored in normal atmospheres at 3 °C for two different periods, 30 and 90 days with a relative humidity of approximately 95 %. Juiciness was found to be a key parameter of apple sensory analyses. The most relevant textural profile marker, which significantly decreased in all cultivars during storage, was hardness. The first principal component (PC1) described 40.1 % of the variation amongst samples the second (PC2) 18.3 % and third (PC3) 16.0 %. Principal component analysis illustratively divided all the studied cultivar in storage time according sensory and texture descriptors and explained relationships between lots of variables affecting apple quality.