Sensory Characteristics of Four Strains of 'Fuji' Apples

Abstract

Four strains of 'Fuji' apples were profiled over two growing seasons for their visual and flavour/texture characteristics using descriptive analysis techniques. Trees had similar yield (number and weight of fruit) and were grown in a randomized plot at Agriculture and Agri-Food Canada, Summerland, British Columbia. Twelve judges evaluated five visual attributes (ground color, percent red, red-color saturation, stripe density and lenticels), and six flavor/texture attributes (crispness, firmness, juiciness, fruitiness, sweetness and sourness). In both years (1994, 1995), 'Fuji' strains differed in all visual attributes and crispness and sourness. There were instrumental color differences (L, a, and b measurements), but no pH, soluble solids, titratable acidity (TA) and pressure differences. In general, apples harvested in 1995 were less mature than those from 1994. This was reflected by higher TA and pressure values and lower sweetness, fruitiness and juiciness scores.