Effect of Storage on Textural and Sensory Properties of Czech Apple Cultivars

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875727" target="_blank" >RIV/62157124:16270/17:43875727 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s10341-016-0294-6" target="_blank" >http://dx.doi.org/10.1007/s10341-016-0294-6</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s10341-016-0294-6" target="_blank" >10.1007/s10341-016-0294-6</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Storage on Textural and Sensory Properties of Czech Apple Cultivars

Popis výsledku v původním jazyce

Sensory and texture profile analysis are a major component of consumer preference of quality in apples. The objective of the study was to investigate textural and sensory changes during storage. Six different apple cultivars grown in Czech Republic, harvested in 2014, were studied. Fruits were assessed within a day of harvest after overnight storage at room temperature (20 A degrees C), and after stored in normal atmospheres at 3 A degrees C for two different periods, 30 and 90 days with a relative humidity of approximately 95 %. Juiciness was found to be a key parameter of apple sensory analyses. The most relevant textural profile marker, which significantly decreased in all cultivars during storage, was hardness. The first principal component (PC1) described 40.1 % of the variation amongst samples the second (PC2) 18.3 % and third (PC3) 16.0 %. Principal component analysis illustratively divided all the studied cultivar in storage time according sensory and texture descriptors and explained relationships between lots of variables affecting apple quality.

Název v anglickém jazyce

Effect of Storage on Textural and Sensory Properties of Czech Apple Cultivars

Popis výsledku anglicky

Sensory and texture profile analysis are a major component of consumer preference of quality in apples. The objective of the study was to investigate textural and sensory changes during storage. Six different apple cultivars grown in Czech Republic, harvested in 2014, were studied. Fruits were assessed within a day of harvest after overnight storage at room temperature (20 A degrees C), and after stored in normal atmospheres at 3 A degrees C for two different periods, 30 and 90 days with a relative humidity of approximately 95 %. Juiciness was found to be a key parameter of apple sensory analyses. The most relevant textural profile marker, which significantly decreased in all cultivars during storage, was hardness. The first principal component (PC1) described 40.1 % of the variation amongst samples the second (PC2) 18.3 % and third (PC3) 16.0 %. Principal component analysis illustratively divided all the studied cultivar in storage time according sensory and texture descriptors and explained relationships between lots of variables affecting apple quality.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40105 - Horticulture, viticulture

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

ERWERBS-OBSTBAU

ISSN

0014-0309

e-ISSN

—

Svazek periodika

59

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

5

Strana od-do

39-43

Kód UT WoS článku

000394375800005

EID výsledku v databázi Scopus

—