Comparison of Sensory, Chemical and Color Attributes of Disease-Resistant Apple Cultivars

Abstract

In 1989 and 1990, the sensory preference, chemical and color attributes of three disease resistant apple cultivars (DRC), ‘Liberty,’ ‘Nova Easygro,’ and ‘Jonafree,’ were compared to ‘McIntosh’ at harvest and following three months storage at 2°C. Throughout the testing period panelists equally preferred the flavor of ‘Liberty’ and ‘McIntosh.’ Liberty was significantly (P ≤ 0.05) preferred for texture during the four sampling periods. ‘Jonafree’ was significantly (P ≤ 0.05) less preferred when compared to ‘McIntosh.’ The color of ‘McIntosh’ was preferred overall, followed by ‘Liberty.’ ‘Jonafree’ was least preferred for color. The % soluble solids, titratable acidity, fructose, and sucrose concentrations decreased over time. Glucose and the sugar:acid ratio increased with time. Significant differences in chemical and color evaluations were found from year to year.