Instrumental measurements to investigate apple mealy texture
J. De 1
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Department of Agricultural Engineering, Katholieke Universiteit Leuven Kardinaal Mercierlaan 92, 3001 Heverlee, Belgium
Int. Agrophys. 1996, 10(2): 97–102
Four apples varieties (Braebum, Elstar, Jonagold and Teser T219) were tested to study techniques for instrumental measurement of the mealiness of apple fruit. The measurements were done just after cold storage (2°C, 95% relative humidity) and repeated one week of storage at 20 °C, 65% relative humidity later. The non-destructive acoustic response technique was used as a measure of fruit firmness. Texture profile analysis (TPA) and tensile tests were applied to measure the hardness, cohe-siveness and adhesion of the apple tissue. The juiciness, soluble solids content (SSC), pH value and internal air space (IAS) of the apples were determined. The results show that the TPA technique and tensile test may be derived as mechanical ways to measure apple mealiness. Apple fruit internal air space increases and juiciness decreases as the apple becomes mealy, and they may be good indications of mealiness. The mealiness criteria may be different for different varieties of apples.