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Texture Parameters of Different Apple Varieties’ Flesh as Measured by Texture Profile Analysis

YANG Ling, ZHANG Cai-xia, CONG Pei-hua*, CHENG Yun, WANG Qiang   

  1. 1. Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization), Ministry of
    Agriculture, Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China;
    2. The Fruit Technology Station of Forestry Bureau of Liaocheng, Liaocheng 252000, China
  • Online:2014-11-15 Published:2014-11-06

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Abstract:

The objective of the study was to investigate the change in texture properties of “Huahong” apple and five
other varieties during storage. The texture properties of bagged and non-bagged “Huahong” apple flesh were examined
regularly during storage by texture profile analysis with a texture analyzer, and six apple varieties, “Huahong”, “Hanfu”,
“Huahong”, “Huaping”, “Starking”, “Gala”, and “Tsugaru” were compared for their differences in flesh texture at different
maturity stages. Meanwhile, correlation analysis was carried out among the texture parameters. The texture properties of
“Huahong” apple (bagged and non-bagged) flesh had similar changing trend during storage at ambient temperature, and
the texture properties of non-bagged “Huahong” apple flesh were a little higher than those of the bagged apple flesh. The
hardness showed a decreasing trend; the cohesiveness, springiness, resilience, adhesiveness, and chewiness before storage
were slightly higher than those observed after 48 d storage. Similar correlations among texture properties were observed
for all the seven varieties. The cohesiveness had a positive correlation with springiness, resilience and chewiness; the
springiness displayed a positive correlation with resilience and chewiness; and the resilience was positively correlated with
chewiness. The hardness of “Huahong” apple flesh exhibited a negative correlation with adhesiveness and cohesiveness,
whereas a positive correlation of hardness with cohesiveness, springiness, resilience and chewiness was observed for each
variety. Therefore, the cohesiveness, springiness, resilience and chewiness could meticulously reflect the texture changes of
“Huahong” apple flesh, and TPA is suitable for quality evaluation of apple flesh by P5 probe. The hardness, cohesiveness,
springiness, resilience and chewiness can be used as the major indexes to evaluate the texture of “Huahong” apple flesh and
distinguish among the six apple varieties.

Key words: apple, “Huahong”apple, varieties, flesh, texture profile analysis, texture property