Abstract
Physico-chemical quality parameters of apple were measured during storage using standard techniques and fitted to model expressions for developing an overall quality index (Iq). Predicted Iq was validated with the trends of sensory scores. Total Soluble Solids (TSS) and acidity varied from 13.2 to 12.3 ºBrix and 0.161 to 0.079%, respectively whereas, Hunter colour values L, a, b and yellowness index were 48.7–56.1, 11.0–19.4, 18.8–20.2 and 84.6–98.2, respectively. The gloss at 45 and 60º incidence angles, density and Iq varied from 7.5 to 4.3 and 6.7 to 2.6 GU, 1.01 to 0.96 kg m−3 and 0.26 to 1.02, respectively. The variation in sensory overall quality scores with storage period was found to be in line with computed overall quality index. The Iq thus, could be defined as the ratio of product of acidity and TSS to the mode of product of a and b Hunter colour values. The polynomial regression equations for Iq with TSS, acidity, a, b, and storage period yielded the correlation coefficients of 0.8443, 0.9838, 0.7130, 0.7183 and 0.9665, respectively; which indicated that overall quality index could be predicted nondestructively using any one of these parameters during storage.
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Jha, S.N., Rai, D.R. & Shrama, R. Physico-chemical quality parameters and overall quality index of apple during storage. J Food Sci Technol 49, 594–600 (2012). https://doi.org/10.1007/s13197-011-0415-z
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DOI: https://doi.org/10.1007/s13197-011-0415-z