Articles
Assessment of sensory characteristics of Granny Smith apples stored in various controlled atmosphere regimes by a trained panel
Article number
1348_39
Pages
285 – 290
Language
English
Abstract
Descriptive sensory analysis was applied to characterize the aroma, palate, and texture attributes of Granny Smith apple after 33 weeks (W) of controlled atmosphere (CA) storage regimes evaluated by trained panellists using Compusense five® and PanelCheck software.
After 33 W, the dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) and combination of 1-methylcyclopropene (1-MCP) and CA (1-MCP+DCA-CF, 1-MCP+CA+(1-MCP), 1-MCP+CA+(DCA-CF), and 1-MCP+CA+(1-MCP+DCA-CF) treated fruit were concomitant more with the positive sensory attributes such as overall apple aroma, green associated apple aroma, overall apple flavour, sour taste, crispness, hardness, crunchiness, juiciness, and toughness of peel.
However, after an additional 6 W regular atmosphere (RA) shipment period + 10 days of shelf life (10 D SL), none of these attributes (except hardness) were associated with the above treatments.
After 33 W, 1-MCP+RA treatment is linked only with negative attributes, including fermented apple aroma, fermented flavour, overripe apple flavour, and wooded flavour.
The sensory profile of 1-MCP+RA has deviated more from all other storage regimes after 33 W+6 W RA+10 D SL. The overall apple aroma and peel toughness of fruit were more concomitants only with the CA treatment after 33 W+6 W RA+10 D SL. After 33 W, repeated low oxygen stress (RLOS) was closely associated with the Fanta-grape like flavour, wooded flavour, and sponginess, and 1-MCP+RLOS concomitant only with the sweet taste.
The fruit crispness and juiciness were negatively correlated to mealiness.
Subtle changes in sensory features particularly overall apple flavour and crispness caused by the storage regimes are easily recognized by the panellists.
The overall consumer acceptability of the fruit was influenced by a high level of crunchiness and sour taste.
The results concluded that overripe apple flavour and mealiness were considered the most negative sensory attributes for fruit acceptability in Granny Smith apples.
After 33 W, the dynamic controlled atmosphere-chlorophyll fluorescence (DCA-CF) and combination of 1-methylcyclopropene (1-MCP) and CA (1-MCP+DCA-CF, 1-MCP+CA+(1-MCP), 1-MCP+CA+(DCA-CF), and 1-MCP+CA+(1-MCP+DCA-CF) treated fruit were concomitant more with the positive sensory attributes such as overall apple aroma, green associated apple aroma, overall apple flavour, sour taste, crispness, hardness, crunchiness, juiciness, and toughness of peel.
However, after an additional 6 W regular atmosphere (RA) shipment period + 10 days of shelf life (10 D SL), none of these attributes (except hardness) were associated with the above treatments.
After 33 W, 1-MCP+RA treatment is linked only with negative attributes, including fermented apple aroma, fermented flavour, overripe apple flavour, and wooded flavour.
The sensory profile of 1-MCP+RA has deviated more from all other storage regimes after 33 W+6 W RA+10 D SL. The overall apple aroma and peel toughness of fruit were more concomitants only with the CA treatment after 33 W+6 W RA+10 D SL. After 33 W, repeated low oxygen stress (RLOS) was closely associated with the Fanta-grape like flavour, wooded flavour, and sponginess, and 1-MCP+RLOS concomitant only with the sweet taste.
The fruit crispness and juiciness were negatively correlated to mealiness.
Subtle changes in sensory features particularly overall apple flavour and crispness caused by the storage regimes are easily recognized by the panellists.
The overall consumer acceptability of the fruit was influenced by a high level of crunchiness and sour taste.
The results concluded that overripe apple flavour and mealiness were considered the most negative sensory attributes for fruit acceptability in Granny Smith apples.
Publication
Authors
T. Karuppanapandian, M. Gerber, D.W. Viljoen, A. Botes, E.I. Moelich, I.J. Crouch, E.M. Crouch
Keywords
apple, cold storage regimes, Compusense five®, descriptive sensory analysis, sensory attributes
Groups involved
- Division Plant Genetic Resources, Breeding and Biotechnology
- Division Tropical and Subtropical Fruit and Nuts
- Division Temperate Tree Fruits
- Division Temperate Tree Nuts
- Division Vine and Berry Fruits
- Division Ornamental Plants
- Division Vegetables, Roots and Tubers
- Division Plant-Environment Interactions in Field Systems
- Division Greenhouse and Indoor Production Horticulture
- Division Postharvest and Quality Assurance
- Division Precision Horticulture and Engineering
- Division Horticulture for Human Health
- Division Sustaining Horticulture in a Changing World
- Division Landscape and Urban Horticulture
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