Effect of Storage on Textural and Sensory Properties of Czech Apple Cultivars
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- 作者：Martin Král ; Martina Ošťádalová ; Bohuslava Tremlová
- 关键词：Apple ; Storage ; Texture ; Sensory ; Profile
- 刊名：Erwerbs-Obstbau
- 出版年：2017
- 出版时间：March 2017
- 年：2017
- 卷：59
- 期：1
- 页码：39-43
- 全文大小：
- 刊物类别：Biomedical and Life Sciences
- 刊物主题：Agriculture; Plant Sciences;
- 出版者：Springer Berlin Heidelberg
- ISSN：1439-0302
- 卷排序：59
文摘
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.