Current Research Progress and Prospects of Technologies for Apple Quality Evaluation

Abstract

Abstract: The current research progress of evaluation technologies for apples with different quality indices including sensory quality (size, shape index, skin color, and flavor component contents), physiochemical and nutritional quality (vitamin C content, soluble solid content, acidity, and mineral and protein contents) and processing quality (firmness, browning degree, moisture content and edible rate) are summarized in this paper. The further development trend of apple quality evaluation technologies is also proposed.

Key words: apple, quality evaluation technology, progress, prospect

CLC Number:

TS255.7

[1]	ZHU Xiang, ZHANG Xiaoyu, LIU Zhi, LE Dexiang, CHEN Nan. Development of a Multi-machine Learning Model Fusion and Stacking Approach for Online Sorting of Zhaotong Sugar-Heart Apples Using Visible/Near-Infrared Spectroscopy [J]. FOOD SCIENCE, 2026, 47(7): 345-352.
[2]	GAO Hang, LIU Yongqi, ZHAO Shiyu, YI Juanjuan, ZHU Jiaqing, LIU Xin, SHI Yanling, SONG Jingxin, HAO Limin, LU Jike. Natural Radioprotective Agents: Research Progress, Challenges and Future Prospects [J]. FOOD SCIENCE, 2026, 47(7): 362-372.
[3]	YAO Siyu, WANG Yaxuan, YANG Pengpeng, XIAO Jun, CHEN Zhifei, CHAI Ran, CHANG Shimin. Research Progress on Walnut Protein Modification and Its Application in Food Industry [J]. FOOD SCIENCE, 2026, 47(7): 385-393.
[4]	LI Zihao, LIU Yutong, WANG Shutong, LI Bo. Non-destructive Detection of Abnormal Pesticide Residues on Apple Surfaces Based on Explainable Machine Learning and Hyperspectral Imaging Technology [J]. FOOD SCIENCE, 2026, 47(5): 324-334.
[5]	WANG Yuting, ZHENG Te, WANG Duoduo, ZHOU Jiashuo, XU Huijuan, ZHANG Yun. Research Progress on Synergistic Hepatoprotective Effects and Mechanisms of Food-Medicine Homologous Substances [J]. FOOD SCIENCE, 2026, 47(5): 364-375.
[6]	YANG Shukai, LI Zhichao, SUN Dawen, WEI Qingyi. Fluorescent Aptasensor Based on Ti3C2Tx and Carbon Dots for the Highly Sensitive Detection of Carbendazim Pesticide Residues [J]. FOOD SCIENCE, 2026, 47(3): 323-332.
[7]	BO Zhihang, WANG Xinyu, YANG Zhenyu, ZHANG Guofang, DU Peng, LI Chun, LIU Libo. Research Progress on Probiotics in Improving Mental Health of Older Adults [J]. FOOD SCIENCE, 2025, 46(6): 392-401.
[8]	TIAN Yongtao, LIU Yan, TENG Yu, WANG Xinran, HONG Liya, WANG Wenshu. Comparative Metabolomics Analysis of Metabolite Characteristics of Three Apple Varieties from Northeast China [J]. FOOD SCIENCE, 2025, 46(5): 194-207.
[9]	LIU Jialu, WANG Zihuang, LIU Liying, TANG Qian, YANG Xueshan, ZHU Xia. Effects of Dihydromyricetin and Rosmarinic Acid on the Fermentation Kinetics and Aroma Quality of Low-Alcohol Apple Cider [J]. FOOD SCIENCE, 2025, 46(24): 208-217.
[10]	XU Zhenlin, LIANG Xiaomin, LIU Minling, AORI Qileng, SHEN Xing, WANG Hong. Nanobody-Based Strategies for Rapid and Intelligent Detection of Foodborne Contaminants: Progress and Perspectives [J]. FOOD SCIENCE, 2025, 46(23): 1-12.
[11]	ZHU Hongkang, YANG Diaodiao, WANG Bo, QIAN He, ZHANG Xing, ZHANG Guodong, YANG Zhenquan. From Geriatrics to Geronutrition: Understanding and Intervening in Aging in the Elderly [J]. FOOD SCIENCE, 2025, 46(23): 321-332.
[12]	GUO Zhiming, XIAO Haidi, WANG Chen, SUN Chanjun, JIANG Shuiquan, ZOU Xiaobo. Improved YOLOv8 Model with Multi-scale Lightweight for Surface Defect Detection in Online Apple Grading [J]. FOOD SCIENCE, 2025, 46(22): 1-12.
[13]	LI Xianhui, ZHANG Tiantian, YU Jiangtao, QIANG Liyue, KANG Luyao, ZHANG Dan, LIU Fang. Effects of Carbon Dioxide Stress Combined with Electron Beam Irradiation on the Quality Improvement of Fresh-Cut Apples [J]. FOOD SCIENCE, 2025, 46(22): 80-91.
[14]	SUN Huajun, ZHU Sijing, QIAN Lili, LIU Ying, CUI Fangzheng, LIU Mingxin, ZHOU Xuan, LI Yue. Classification of Fat Substitutes and Their Application and Prospects in Baked Foods [J]. FOOD SCIENCE, 2025, 46(21): 338-345.
[15]	TIAN Xuezhi, CAO Zhihong, JIANG Naixiang, XIAO Zhijian, TANG Zheng, WANG Yongtao. Effect of High Hydrostatic Pressure Combined with Natural Inhibitors on Polyphenol Oxidase Activity and Related Quality Attributes of Cloudy Apple Juice [J]. FOOD SCIENCE, 2025, 46(2): 1-7.

Current Research Progress and Prospects of Technologies for Apple Quality Evaluation

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