<abstract xmlns="http://www.w3.org/1999/xhtml">‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing <italic>μ</italic>a670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per harvest and analysed after 1, 8 and 14 days of shelf life. LeM and MoM apples were measured in the 630-900 nm range by TRS, and analysed for sensory profile (firm, crispy, juicy, mealy) and pulp mechanical characteristics (firmness, stiffness, energy-to-rupture). All data were processed by Principal Component Analysis (PCA). According to sensory intensity scores, fruits were either divided into five classes (very low – VL; low – L; medium – M; high – H; very high – VH) separately for every attribute, or clustered into four groups, each one representing a specific sensory profile. The absorption spectra showed a maximum at 670 nm (chlorophyll-<italic>a</italic>) and <italic>μ</italic>a670 was higher in the <italic>VH</italic> class for firm, crispy and juicy and in the <italic>VL</italic> and <italic>L</italic> classes for mealy. The scattering spectra had a decreasing trend with the wavelength increase, and <italic>μ</italic>s’ values were lower in the <italic>VH</italic> class for firm and crispy, and higher in the <italic>VH</italic> class for mealy and in the <italic>VL</italic> ones for juicy. PCA underlined that <italic>μ</italic>s’ values were negatively related to firmness and <italic>μ</italic>a670, and that <italic>μ</italic>a690, <italic>μ</italic>a730, <italic>μ</italic>a830, <italic>μ</italic>a850 and <italic>μ</italic>a900 were opposed to mealiness. PC scores differed among the four sensory profiles and increased from <italic>VL</italic> to <italic>VH</italic> classes for firmness, crispiness and juiciness and from <italic>VH</italic> to <italic>VL</italic> classes for mealiness.</abstract>

‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing μa670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per harvest and analysed after 1, 8 and 14 days of shelf life. LeM and MoM apples were measured in the 630-900 nm range by TRS, and analysed for sensory profile (firm, crispy, juicy, mealy) and pulp mechanical characteristics (firmness, stiffness, energy-to-rupture). All data were processed by Principal Component Analysis (PCA). According to sensory intensity scores, fruits were either divided into five classes (very low – VL; low – L; medium – M; high – H; very high – VH) separately for every attribute, or clustered into four groups, each one representing a specific sensory profile. The absorption spectra showed a maximum at 670 nm (chlorophyll-a) and μa670 was higher in the VH class for firm, crispy and juicy and in the VL and L classes for mealy. The scattering spectra had a decreasing trend with the wavelength increase, and μs’ values were lower in the VH class for firm and crispy, and higher in the VH class for mealy and in the VL ones for juicy. PCA underlined that μs’ values were negatively related to firmness and μa670, and that μa690, μa730, μa830, μa850 and μa900 were opposed to mealiness. PC scores differed among the four sensory profiles and increased from VL to VH classes for firmness, crispiness and juiciness and from VH to VL classes for mealiness.

Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples

Consiglio per la ricerca e sperimentazione in agricoltura, Unità di ricerca per i processi dell’industria agroalimentare, Milano, Italy

Politecnico di Milano, Dipartimento di Fisica, Milano, Italy

Laimburg Research Centre for Agriculture and Forestry, Auer (Ora), BZ, Italy

Istituto di Fotonica e Nanotecnologie CNR, Milano, Italy

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS),...

Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples

Online veröffentlicht: 10. Sept. 2014

Seitenbereich: 113 - 121

Eingereicht: 04. Apr. 2014

Akzeptiert: 10. Juni 2014

DOI: https://doi.org/10.2478/johr-2014-0014

Schlüsselwörter
absorption coefficient, reduced scattering coefficient, texture sensory profiles, pulp mechanical characteristics

© 2014 Anna Rizzolo et. al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples

Online veröffentlicht: 10. Sept. 2014

Seitenbereich: 113 - 121

Eingereicht: 04. Apr. 2014

Akzeptiert: 10. Juni 2014

DOI: https://doi.org/10.2478/johr-2014-0014

Schlüsselwörterabsorption coefficient, reduced scattering coefficient, texture sensory profiles, pulp mechanical characteristics

© 2014 Anna Rizzolo et. al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
absorption coefficient, reduced scattering coefficient, texture sensory profiles, pulp mechanical characteristics