期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2018
卷号：186
期号：3
页码：012072
DOI：10.1088/1755-1315/186/3/012072
语种：English
出版社：IOP Publishing
摘要：The differences of sensory qualities among 8 apple varieties were studied by the properties, including moisture content, color difference and texture using color difference meter and texture analyser. These three parameters had a significant effect on the sensory edible qualities of apple. The results showed that, there were great differences on fruit sensory qualities among 8 cultivated apple varieties. Water content of Ralls was the highest; the moisture contents of Orin and Indo were lower. Golden Delicious in color difference was clearly distinguished from other varieties. The hue angles of Golden Delicious, Orin and Indo all showed negative values, while other varieties showed positive values. The chromas of Golden Delicious and Indo were higher than others. In terms of texture, for Ralls, Wangshanhong, Orin and Indo, both fruit flesh hardness and peel hardness were higher, while the two indexes of Gloden Delicious were lower.
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