Articles
RELATIONSHIP BETWEEN TEXTURE ANALYSIS AND TEXTURE ATTRIBUTES DURING POSTHARVEST SOFTENING OF ‘JONAGOLD’ AND ‘KANZI’ APPLES
Article number
1079_33
Pages
279 – 284
Language
English
Abstract
Texture is one of the most important quality attributes of apple fruit.
Several techniques are being used to evaluate apple texture, but large discrepancies between texture measurements obtained by these different techniques exist.
Our research has evaluated the relationship between several well-known texture measurement techniques.
The apple cultivars, Jonagold and Kanzi with different softening behaviours were harvested at commercial maturity, and stored at 1 or 4°C under optimal controlled atmosphere conditions, at high or low relative humidity.
At the end of 6 months storage, the fruits were placed under shelf life conditions for 3 weeks, during which texture and weight loss were measured.
Texture measurements of the fruit were compared with changes in the water soluble pectin (WSP) fraction (for Jonagold apples), and loss in cell turgor (for both cultivars). The acoustic firmness (stiffness) decreased throughout storage and shelf life.
However, the firmness obtained by the Magness Taylor puncture test increased in several occasions during shelf life exposure.
Textural changes in apples seem to be governed principally by pectin degradation (evident by increased in WSP) and moisture losses.
Texture attributes were related to the acoustic firmness measurements during shelf life and to the Magness Taylor firmness during storage.
Several techniques are being used to evaluate apple texture, but large discrepancies between texture measurements obtained by these different techniques exist.
Our research has evaluated the relationship between several well-known texture measurement techniques.
The apple cultivars, Jonagold and Kanzi with different softening behaviours were harvested at commercial maturity, and stored at 1 or 4°C under optimal controlled atmosphere conditions, at high or low relative humidity.
At the end of 6 months storage, the fruits were placed under shelf life conditions for 3 weeks, during which texture and weight loss were measured.
Texture measurements of the fruit were compared with changes in the water soluble pectin (WSP) fraction (for Jonagold apples), and loss in cell turgor (for both cultivars). The acoustic firmness (stiffness) decreased throughout storage and shelf life.
However, the firmness obtained by the Magness Taylor puncture test increased in several occasions during shelf life exposure.
Textural changes in apples seem to be governed principally by pectin degradation (evident by increased in WSP) and moisture losses.
Texture attributes were related to the acoustic firmness measurements during shelf life and to the Magness Taylor firmness during storage.
Publication
Authors
S.G. Gwanpua, V. Dakwa, P. Verboven, B.M. Nicolai, A.H. Geeraerd, M. Hendrickx, S. Christiaens, B.E. Verlinden
Keywords
Malus × domestica Borkh., texture, firmness, stiffness
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