Prediction of apple eating quality by instrumental measurements.
Mehinagic E., Royer G., Symoneaux R., Bertrand D., Jourjon F.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.82
2004
บทคัดย่อ
Prediction of apple eating quality by instrumental measurements.
In addition with taste, texture is a quality attribute that is critical in determining the acceptability of apple fruits by consumers (Daillant-Spinnler et al., 1996; Jaeger et al., 1998).The fruit wholesalers are therefore particularly interested in the measurement of fruit texture.However, the direct measurement of texture through sensory analysis is very complex and time consuming.For this reason, many attempts have been made for replacing sensory analysis with relevant instrumental measures.The final test of the validity of instrument measurements must evidently be appreciated by their success in predicting the sensory attributes.Texture and taste of three different apple cultivars (Fuji, Braeburn and Golden) were analysed, by sensory and instrumental analysis (penetrometer, double compression, spectroscopy).The perception of eating quality of apples was investigated by trained panel at three different stages of maturity (3 weeks before commercial maturity, at commercial maturity and 3 weeks after commercial maturity).The main objective of the study was to investigate the possibility of predicting sensory perception of apple texture by instrumentally measured parameters.
This study showed that the parameters measured by penetrometer and compression were highly correlated with sensory textural attributes.The spectroscopic data were also significantly correlated to sensory attributes.In order to predict sensory quality of apples, PLS stepwise regression was performed on total penetrometer, compression and Visible-NIR data for 6 sensory attributes: crunchiness, chewiness, touch resistance, mealiness, juiciness and fondant.