Inter-laboratory analysis of firmness and sensory texture of stored apples
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Institute of Agrophysics Polish Academy of Science, Doświadczalna 4, 20-290 Lublin, Poland
Research Institute of Pomology and Floriculture, Pomologiczna 18, 96-100 Skierniewice, Poland
Int. Agrophys. 2011, 25(1): 67–75
The firmness and sensory texture of apples from two laboratories are analyzed. The goal of this experiment was checking consistency of results between laboratories and finding important differences affecting texture evaluation of apples. Also, various postharvest treatments on firmness and sensory texture are discussed. Six apple cultivars, stored at different atmospheres and followed by shelf life, were selected for this study. The experiment simultaneously was performed in two laboratories where firstly firmness and secondly sensory texture were analyzed on each individual apple. The results of the experiment showed that even small differences, such as speed of puncturing and method of determination of the penetration limits significantly influence the results of firmness measurements. Comparison of sensory attributes between two expert panels confirmed that a longer experience in apples testing results in lower standard deviations of assessments; however, in terms of mean values, this factor can be neglected. The experiment showed that treatment with 1-methylcyclopropene and then storage in CA had the most positive influence on apple texture. CA storage gives also profit of better texture. However, for unknown reasons, CA storage gave the same results as the simple NA storage for ‘Szampion’ and ‘Gloster’ apples.