Relationship Between Certain Physical‐chemical Measurements and Sensory Appraisals of Apple Texture

Apples were selected as the test medium to provide information about the relative value of physical‐chemical measurements as predictors of sensory appraisal of texture. Sensory, shear force, moisture, pH and protopectin/total pectin measurements of textural parameters for five variety‐lots, after various storage periods, were treated by multiple regression, analysis of variance, and covariance and path analyses. Statistical treatments revealed relationships that were clearcut and certain trends that appear to be meaningful. Panel scores were not well predicted by objective measurements with one exception. Shear force was an excellent predictor for crispness of Colorado Red Delicious. Tenderness of Golden Delicious increased as storage increased and protopectin/total pectin decreased, whereas losses of crispness and juiciness were small and inconsistent. Overall results of sensory and physical‐chemical tests for Winesap and Red Delicious were rather consistent in that tenderness increased and juiciness decreased linearly with the length of storage.