ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The relation between mechanical and sensory parameters of apples and pears.

Plocharski, W. J. and Konopacka, D.

Acta Horticulturae Year: 1999 Issue: No. 485 Pages: 309-317 Ref: 19 ref.

1999

บทคัดย่อ

Fruits of 4 apple cultivars (Elstar and Jonagold over 3 seasons, Gloster over 2 seasons and Idared in one season only) and 2 pear cultivars (Conference and Alexander Lucas in one season) were evaluated with the aim of determining optimal firmness parameter indices for apples and pears from a consumer point of view. Pears were harvested twice and apples at least twice in the season. The fruits were stored in different atmospheres (normal, controlled atmosphere or ultra low oxygen (ULO) storage) for several months and then at room temperature for up to 2 weeks. After cold storage, fruit firmness was determined with Instron 4303 texture-press equipped with Magness-Taylor probes and then subjected to sensory testing. Fruit hardness and juiciness (intensity and preference) as well as overall texture were determined. The results obtained indicate that there is a high correlation between instrumental and sensory estimation of firmness for both apples and pears. There are clear ranges where fruit firmne

ss and total texture preference reach a maximum value. The different curves show the relationships between Magness-Taylor values and sensory texture parameters. Apples and pears differed in their respective maximum values. The acceptable consumption level of apple firmness at maturity was fairly broad and depended on the cultivar and the season. For pears, the optimum level was narrower (between 10.8 and 12.8 N).