Acta Alimentaria
Volume/Issue:
Volume 42: Issue 2
New multiresistant apple cultivars - Complex assessment of sensory and some instrumental attributes
Authors: L. Sipos 1 , G. Ficzek 2 , Z. Kókai 1 , and M. Tóth 2
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  • 1 Corvinus University of Budapest Sensory Laboratory, Faculty of Food Science H-1118 Budapest Villányi út 29-43 Hungary
  • 2 Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 29-43 Hungary
DOI:
https://doi.org/10.1556/aalim.42.2013.2.14
Page Count:
264–274
Publication Date:
01 Jun 2013
Online Publication Date:
19 Jun 2013
Article Category:
Research Article
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Our study involved assessing new Hungarian multi-resistant apple cultivars (‘Artemisz’, ‘Hesztia’, ‘Rosmerta’, and ‘Cordelia’) and two commercial cultivars (‘Watson Jonathan’ and ‘Prima’). The samples were evaluated by a trained assessor panel applying computer supported profile analysis with 20 descriptive sensory parameters (using ProfiSens sensory assessment software). Beside the profiles of each cultivar we also showed the significant differences between the cultivars (LSD95%, LSD99%). The nutritional values were analysed using the MANOVA statistical method, the effects of significant factors on measured values were evaluated by using Tukey (P=0.05) post-hoc test, and we determined the homogeneous and heterogeneous groups based on that. Our study showed that PCA bi-plots containing sensory and instrumental value loadings together with the scores of apple cultivars make the complex relationships of each cultivar available for comparison. The results clearly showed that the intensity of the sour taste is inversely proportional to the carbohydrate-acid ratio determined by measurements. The flesh firmness and pectin content values obtained by instrumental measurements were found to be strongly correlated sensory parameters on crispness, texture, and ripeness. PCA plots proved to be very useful in demonstrating the parallelisms between instrumental-instrumental (TPC/FRAP) and sensory-sensory (shade/colour) parameter pairs, too. Our aggregated results show that the new Hungarian resistant apple cultivars have almost as good as or even better nutritional values than ‘Prima’ and ‘Jonathan’ (the latter dominated the Hungarian apple production for several decades). The new multi-resistant cultivars renew the range of apple cultivars available on the market, and they introduce new flavours to consumers.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
Keywords:
multi-resistant apple cultivars; profile analysis; Total Phenol Content (TPC); Ferric Reducing/Antioxidant Power (FRAP); Principal Component Analysis (PCA)

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