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Metabolites in golden delicious apples as possible parameters of acceptability
Author(s) -
Gorin Natalio,
Rudolphij Jan W.,
Heidema Frouwke T.,
Van Der Vuurst De Vries Rid G.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260506
Subject(s) - flavour , sweetness , palatability , ripening , chemistry , food science , horticulture , sucrose , flavor , botany , biology
The ripening process of “Golden Delicious” apples, harvest 1972, during storage at 4 °C under controlled atmosphere, was assessed sensorially with a palatability test based on the attributes flavour, sweetness or sourness, and texture. After 130 days of storage 50% of the apples had flavour pertaining to ripe (pleasant to eat) stage and 50% pertaining to overripe (unpleasant to eat). The same proportions for sweet‐sour relation (ripe and overripe) and texture (ripe and overripe) were reached after 180 days of storage, when fruits became clearly inedible. This showed that flavour was the first attribute to deteriorate and therefore it constituted the limiting factor of the internal quality of apples. Consequently the following criterion was adopted: the internal quality of a batch of apples remained satisfactory until the proportion of apples assessed as of ripe flavour (40–50 %) was similar to the proportion of apples with overripe flavour (40–50%). This moment coincided with the inflexion point in the graph of sucrose content per initial fresh weight of apples against time and with the fall of L‐malate below about 0.40%. The inflexion point of the graph for citrate was earlier than the inflexion for sucrose.