Articles
The postharvest development of apples’ physico-chemical and organoleptic properties
Article number
1458_50
Pages
379 – 386
Language
English
Abstract
Apples (Malus domestica) are among the most consumed fruits globally.
The specific aroma, the sweet-sour taste, and the high nutritional value make them highly appreciated for fresh consumption.
However, maintaining the nutritional value and their sensory characteristics in optimal intervals until the moment of consumption requires optimized storage technologies.
The present study aims to highlight the influence of different types of packaging on the physicochemical and organoleptic characteristics of apples at the commercial sale stage.
The study was carried out on different products, namely three apple cultivars packaged as follows: ‘Granny Smith’ in modified atmosphere packaging (aam); bulk-packed ‘Granny Smith’ (av); ‘Golden Delicious’ in modified atmosphere packaging (aam); ‘Golden Delicious’ packed loose (av); ‘Red Delicious’ in modified atmosphere packaging (aam), ‘Red Delicious’ in bulk packaging (av). The following physico-chemical determinations were performed: average weight (g), total dry matter (TDM), total soluble solids (TSS), firmness (kgf cm‑2), titratable acidity (g malic acid 100 g‑1), index of starch, pH, and gluco-acidimetric index (IGA). The organoleptic analysis of the fruits was carried out by the point method, the averages obtained being represented graphically.
The results indicate that packaging has a significant influence on the physicochemical composition and organoleptic characteristics of apples, regardless of the cultivar.
Apples packed in modified atmosphere have superior chemical composition and organoleptic characteristics compared to those packed in bulk.
The specific aroma, the sweet-sour taste, and the high nutritional value make them highly appreciated for fresh consumption.
However, maintaining the nutritional value and their sensory characteristics in optimal intervals until the moment of consumption requires optimized storage technologies.
The present study aims to highlight the influence of different types of packaging on the physicochemical and organoleptic characteristics of apples at the commercial sale stage.
The study was carried out on different products, namely three apple cultivars packaged as follows: ‘Granny Smith’ in modified atmosphere packaging (aam); bulk-packed ‘Granny Smith’ (av); ‘Golden Delicious’ in modified atmosphere packaging (aam); ‘Golden Delicious’ packed loose (av); ‘Red Delicious’ in modified atmosphere packaging (aam), ‘Red Delicious’ in bulk packaging (av). The following physico-chemical determinations were performed: average weight (g), total dry matter (TDM), total soluble solids (TSS), firmness (kgf cm‑2), titratable acidity (g malic acid 100 g‑1), index of starch, pH, and gluco-acidimetric index (IGA). The organoleptic analysis of the fruits was carried out by the point method, the averages obtained being represented graphically.
The results indicate that packaging has a significant influence on the physicochemical composition and organoleptic characteristics of apples, regardless of the cultivar.
Apples packed in modified atmosphere have superior chemical composition and organoleptic characteristics compared to those packed in bulk.
Authors
I. Buțerchi, L.M. Irimia
Keywords
apples, packaging, modified atmosphere, chemical composition, sensory characteristics
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