THE RELATION BETWEEN MECHANICAL AND SENSORY PARAMETERS OF APPLES AND PEARS

The aim of this research was to find the optimal firmness parameter indices for pears and apples from a consumer point of view. Experiments were done with four apple cultivars (Elstar and Jonagold over three seasons, Gloster over two seasons and Idared in one season only) and with two pear cultivars (Conference and Alexander Lucas in one season). Pears were picked twice and apples at least twice in the season. The fruits were stored in different atmospheres (normal, CA, ULO) for a few months and then at room temperature for up to two weeks. After cold storage, the fruit firmness was determined with Instron 4303 texture-press equipped with the Magness-Taylor probes and then subjected to sensory testing. Fruit hardness and juiciness (intensity and preference) as well as the overall texture were determined according to a linear unstructured scale.

The results obtained indicate that there is a high correlation between instrumental and sensory estimation of firmness for both apples and pears. There are clear ranges where fruit firmness and total texture preference reaches a maximum value. The different curves show the relationships between Magness-Taylor values versus sensory texture parameters. The apples and pears differ in their respective maximum values. The acceptable consumption level of apple firmness at the maturity stage was rather broad and depends on the cultivar and the season. In the case of pears, the optimum level was narrower (within the range of 10.8 to 12.8 N).

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