| Title: | Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications |
| Author(s): | Zhang M; Yin Y; Li Y; Jiang Y; Hu X; Yi J; |
| Address: | "Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China. Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China. International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Apple cultivars exhibit significant diversity in fruit quality traits, creating distinct consumption scenarios. This study aimed to assess the physicochemical parameters and sensory attributes differences among fifteen apple cultivars and identify characteristic qualities suitable for various processed apple products using chemometric analysis. Relatively large differences were registered between cultivars for deflection, peel color, titratable acidity (TA), the ratio of total soluble solid to titratable acidity (TSS/TA), hardness, soluble sugar, and volatile organic compound contents. Sensory results showed significant differences existed among the preferences for different processed products. Based on the above results, all cultivars could be distinguished into three main clusters. Cluster I (i.e., Aziteke, Bakeai, Magic Flute, Royal Gala, Red General, Red Delicious, and Zhongqiuwang) demonstrated favorable appearance, high sensory scores, and rich aroma volatile compounds, making them suitable for direct consumption. Cluster II (i.e., Fuburuisi, Sinike, Honglu, and Huashuo) exhibited a higher sugar and acid content, making them suitable for apple juice production. Cluster III (i.e., Miqila, Honey Crisp, Shandong Fuji, and Yanfu 3) were more suitable for fresh-cut apples due to their good flavor and undesirable appearance. Several chemometric analyses effectively assessed differences among apple cultivars" |
| Keywords: | apple cultivars apple production characteristic qualities chemometrics classification; |
| Notes: | "PubMed-not-MEDLINEZhang, Maiqi Yin, Yihao Li, Yantong Jiang, Yongli Hu, Xiaosong Yi, Junjie eng 202102AE090024/Major Science and Technology Projects in Yunnan Province/ 202102AE090050/Science and Technology Project of Yunnan Province/ Switzerland 2023/08/26 Foods. 2023 Aug 17; 12(16):3095. doi: 10.3390/foods12163095" |
