Sensory Evaluation of Several Scab-Resistant Apple Genotypes
DOI:
https://doi.org/10.71318/apom.1992.46.2.75Abstract
Six scab-resistant and two scab-susceptible apples ( Malus domesticaBorkh.) stored in air at 2°C for 2-3 months were evaluated by descriptive analysis for taste and texture qualities. ‘Liberty’ was less aromatic but juicier and more acidic than the other genotypes. Crispness was best in ‘Liberty,’ ‘Trent,’ and CBR4T29. CBR4T29 and ‘Liberty’ were judged firmer than others. Mealiness was less obvious in ‘Liberty.’ FAR54A48 was the sweetest apple. Electron microscopy studies on the cortical tissue of the soft and firm flesh genotypes did not reveal any differences in cell structure. The eight genotypes could be classified into three groups by similarity coefficients, A) ‘Liberty,’ ‘Trent,’ FAR54A48 and CBR4T29, B) 74-50-13, ‘MacSpur McIntosh’ and ‘Spartan’ C) 75-03-06.
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