How Do Consumers Perceive Sensory Attributes of Apple?

Abstract

Pomological characteristics and consumer acceptability of four scab-resistant apple cultivars (‘Topaz’, ‘Florina’, ‘Goldstar’ and ‘Golden Orange’) and standard commercial cultivar ‘Golden Delicious’ were investigated. Consumer acceptability consisted of rating fruit samples on Likert scales measuring appearance, flavour, size, sweetness, acidity, crispiness, juiciness, skin texture and general impression. Consumers better evaluated the cultivar ‘Topaz’ sensory characteristics of flavour, juiciness, taste and general impression than other evaluated scab-resistant apple cultivars and the cultivar ‘Golden Delicious’. ‘Golden Delicious’ got good grades for appearance, size and sweetness. ‘Topaz’ also had the best pomological characteristic related to measured fruit firmness, contents of soluble solids and organic acids. It can be concluded that only the cultivar ‘Topaz’ among the scab-resistant apple cultivars achieved a good consumer assessment.

Physicochemical properties and transcriptional changes underlying the quality of ‘Gala’ apples (Malus × domestica Borkh.) under atmosphere manipulation in long‐term storage

“…Fruit quality depends strongly on consumer acceptance, which is based mainly on sensory properties, such as appearance, aroma, taste, and texture. 38 Multifactorial analysis of physicochemical and transcriptional changes in apple during storage have shown that, although it is possible to determine the relative contribution of certain variables to sensory properties, such as storage time and ethylene blockage under CS, most of the observed modifications are not perceived in sensory evaluations. Discrepancies between instrumental and sensory evaluations in apple were reported in previous studies.…”

Understanding Apple Attribute Preferences of US Consumers

“…Horticultural products, such as apples are information-intensive products [ 38 ], as many varieties exist. The type of production, such as organic and conventional production, influence orchard management, and ultimately the final product [ 39 , 40 ]. In order to receive information about food quality, food safety, and whether a product is local or not, consumers use different intrinsic and extrinsic attributes [ 36 , 40 , 41 , 42 ].…”

“…The type of production, such as organic and conventional production, influence orchard management, and ultimately the final product [ 39 , 40 ]. In order to receive information about food quality, food safety, and whether a product is local or not, consumers use different intrinsic and extrinsic attributes [ 36 , 40 , 41 , 42 ]. However, identifying this desired information is often not a straightforward task for consumers [ 35 ].…”

Influence of Different Calcium Compounds and Fruit Development Stages on Yield, Fruit Quality and Shelf Life of ‘Granny Smith’ Apples

“…Apple fruit quality is a result of many management practices including pollination, pruning, thinning, plant nutrition and crop load, in addition to soil type and weather conditions [1,2]. A well-balanced nutrition program is crucial for high yield and fruit quality [3]. Many fruit quality attributes can be affected by application of calcium (Ca) fertilizers.…”

“…Enhancing the calcium content of apple fruits can be very beneficial in maintaining fruit quality during storage [10]. Apple tree roots are poor at absorbing Ca from the soil [3]. Because of this, foliar sprays and apple dips are commonly used to increase the Ca content of the fruits.…”