Quality Measurement of Intact and Fresh‐cut Slices of Fuji, Granny Smith, Pink Lady, and GoldRush Apples

Abstract

ABSTRACT: Development of fresh‐cut apple products requires consideration of cultivars that store well as both intact and fresh‐cut fruit. We compared the instrumental and sensory quality of 2 apple cultivars, Granny Smith and Fuji, that are used for fresh cutting with 2 new cultivars, Pink Lady and GoldRush, which were considered to have quality characteristics suitable for fresh cutting. Firmness, titratable acidity (TA), soluble solids content (SSC), and aromatic volatile concentration were measured in intact fruit of the 4 cultivars during 12 mo storage in air at 0 °C and during 3 wk storage at 5 °C as fresh‐cut slices. After 1 wk storage as fresh‐cut slices, sensory evaluations for acceptability of flesh and peel appearance, flavor, texture, and overall eating quality were performed. During storage, GoldRush apples maintained > 80 N firmness, approximately 17% SSC, > 0.5% TA, and had high aromatic volatile production, that is, maintained quality better than the other cultivars. The quality and shelf stability of GoldRush slices were also as good as or better than slices from the other cultivars, whereas Granny Smith slices generally rated lower than the other cultivars. The acceptability of flavor, texture, and overall eating quality of GoldRush slices was as good as that for Pink Lady and Fuji. The quality of GoldRush apples can be maintained throughout the year in refrigerated air storage and still remain suitable for fresh‐cut processing. The results indicate that GoldRush and Pink Lady are 2 promising new, high‐quality apple cultivars for fresh cutting. Keywords: fresh‐cut fruit, Malus × domestica, postharvest quality, respiration rate, shelf life