Consumer Acceptance and Quality Characteristics of Disease-resistant Cultivars

Abstract

Increased consumer awareness of pesticide usage in fruit production and demand for reduced pesticide residue on produce are major incentives to investigate the integration of disease-resistant apple cultivars into commercial fruit production. Appearance, flavor, and texture are key attributes in determining consumer acceptance of these new cultivars. The objectives of this study were to examine the physical, chemical, and sensory characteristics of five DRCs, `Liberty', `McShay', `NY 75414-1', `NY 74828-12', and `NY 65707-19', at harvest and following commercial storage. Consumer panels were asked to indicate their opinion of appearance, flavor, and overall attributes using a 9-point hedonic scale. Firmness, sweetness, and tartness were measured using a 5-point “just right” scale. Sugars, Hunter color, pH, titratable acidity, texture, Brix, and browning were determined. Statistical analysis of the parametric and nonparametric data were performed using SAS. Significant differences (P < 0.05) were seen in titratable acidity, Brix, Hunter color, and texture. `Liberty' and `NY 65707-19' received significantly (P < 0.05) higher liking scores for overall appearance. Firmness, sweetness, and tartness liking scores decreased over storage. However, `Liberty' and `NY 75414-1' maintained acceptable scores for these attributes. `NY 74828-12' was found significantly lower in degree of browning. Based upon the performance of these cultivars, `NY 75414-1' and `Liberty' have the greatest potential for fresh-market consumer acceptability and `NY 74828-12” may serve as a good processing cultivar due to reduced browning.