Analysis of Storage Method and Shelf Temperature Effects in Determining Storage Potential of 'Fuji' Apples Based on Sensory Evaluation

摘要

The limit values of physico-chemical quality attributes of 'Fuji' apples as related to acceptable sensory evaluation level, the criterion of consumers' acceptance, were investigated and optimum storage period was determined based on consumers' sensoryevaluation. Apples were harvested in two different seasons, Oct. 20, 2003 and Oct. 16. 2004. Quality attributes were measured and sensory evaluations were performed after storing apples in refrigerated-air (RS) and CA storage (CAS) at 0°C for a certainperiod plus three-day marketing simulation at varying room temperature (VRT) and low temperature, 7°C (LTS). Relationships between flesh firmness and texture, and between acidity and sourness were highly significant, whereas no consistent relationshipwas observed between soluble solid concentrations (SSC) and sweetness rating. Regression analysis estimated criterion levels of flesh firmness and acidity for acceptable texture and sourness ratings as 10.7 N/5 mm PHI and 0.24%, respectively. In contrast, the minimum levels of quality attributes for acceptable overall taste were 12.8 °BX SSC, 10.7 N/5 mm PHI firmness, and 0.17% acidity. Effects of storage method on sensory ratings were highly significant, whereas effects of shelf temperature were lesssignificant and incidental. In 2003-04 season, storage potential of RS apples was approximately four months regardless of shelf temperature, while, in 2004-05 season when texture and sourness were maintained longer than four months with significant effects of shelf temperature, the potential was five months in RS+VRT and longer than six months in RS+LTS apples. Storage potential of CAS apples was longer than eight months for both 2003-04 and 2004-05 seasons. No clear difference in overall taste ratingswas observed between shelf temperatures after CA storage. The results of the present study indicate that sensory quality of 'Fuji' apples is primarily influenced by the storage method used, whereas subsequent shelf temperature effects seem to be minimal.