Biotechnologie, Agronomie, Société et Environnement (Jan 2001)
Evaluation par l'analyse sensorielle des qualité organoleptiques d'anciennes variétes de pommes
Abstract
Organoleptic properties of old apple cultivars evaluated by sensory analysis. In the framework of a research programme focused on the evaluation and the valorization of fruit tree genetic resources, the sensory analysis technique has been used in order to evaluate the organoleptic properties of six old apple cultivars which are on trial in Belgium and North of France. The aims were to define their optimal picking time and storage aptitude, therefore marketing advices could be given to growers. Methodological aspects have been investigated on different sensory analysis parameters adapted to fresh fruits e.g. panel selection and formation, choice of descriptors. Sensory analysis was applied just after picking and periodically during the storage period. For each fruit sample, different characteristics were measured (brix, pH and flesh firmness) with the objective to calculate the correlation between sensory analysis data and analytical data. The results show that for the Jonagold cv., there is a very high correlation between ""crunchiness"", ""flesh firmness"" and ""juiciness"" sensory evaluated data. Other results, based on the experimentation of the six old cvs, confirm the correlation between the sensory analysis of the ""flesh firmness"" and the ""juiciness"", they show that the ""flesh firmness"" can be well assessed by a sensory analysis panel, and that the global fruit quality appreciation depends mostly on ""juiciness"", ""flesh firmness"" and sweet sensation. The sensory analysis can give good indication for a better commercial management of apple cvs concerning picking date, storage capacity and the best storage conditions to be chosen.
