Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties

Abstract

The purpose of this study was to assess the suitability of different apple cultivars in processed ready-to-eat dessert model systems i.e. wedges and purees. Selections were carried out based on the variations in physico-chemical and sensory parameters of the cultivars in response to processing. Apples were peeled, cored and sliced into wedges (10 g) and immersed in a browning inhibitor (6% w/w; 2 min). Purees were prepared by stewing apple slices (95 °C; 15 min with 33% added water) and sieving (1.4 mm). Vacuum packed wedges and purees were mildly pasteurised by sous vide (P90 > 10 min) and chilled (4 °C). Cultivar (p < 0.0001) influenced the browning and firmness of apple wedges. Gala and Elstar wedges had high sensory acceptability scores (p < 0.01). Similarly, puree sensory and quality characteristics were affected by cultivar. Interrelationships between the parameters analysed and the different cultivars were investigated by multivariate analyses (PCA and HCA). HCA classified the cultivars into three groups, which were compared to PCA visualisations. PCA revealed the first two components accounted for 62–66% of the total variance within the data. The Alwa cultivar had the best overall performance of the cultivars in both wedge and puree applications.