Comparison between sensory and instrumental measurements for mealiness assessment in Apples. A collaborative test

摘要

Definition and establishment of assessment procedures for mealiness of apple fruits using sensory and instrumental measurements were performed on 'Boskoop', 'Cox's Orange Pippin' and 'Jonagold' samples with varying degrees of mealiness. The sensory procedure profiled mealiness as a loss of crispness, hardness. And juiciness, with an increase in the floury sensation in the mouth. High correlations between the sensory descriptors and instrumental parameters Was shown through principal component analysis.