Abstract
ABSTRACT Apples of five cultivars (Braeburn, Fuji, Golden Delicious, Red Chief and Staymared) were harvested four times at weekly intervals. Selected and trained panelists evaluated the intensity of sensory characteristics of fruits after storage (4 months at OC in air) and shelf‐life at 20C by descriptive analysis. Sensory attributes were firmness, crispness, mealiness, juiciness, sweetness, sourness and aroma. Harvest time mainly influenced fruit texture after storage: in Staymared the juiciest and the most crisp fruits were those of the intermediate harvests, in Red Chief those of the first harvest, while in Fuji those of the last two harvests. Sensory quality of Braeburn and Golden Delicious was not affected by harvest time. The characterization of apple maturity and cultivars according to the sensory characteristics of fruits can help to identify the fruit best satisfying the consumers’ requirements.
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