Texture Parameters of Different Apple Varieties' Flesh as Measured by Texture Profile Analysis

The objective of the study was to investigate the change in texture properties of Huahong apple and five other varieties during storage. The texture properties of bagged and non-bagged Huahong apple flesh were examined regularly during storage by texture profile analysis with a texture analyzer, and six apple varieties, Huahong, Hanfu, Huahong, Huaping, Starking, Gala, and Tsugaru were compared for their differences in flesh texture at different maturity stages. Meanwhile, correlation analysis was carried out among the texture parameters. The texture properties of Huahong apple(bagged and non-bagged) flesh had similar changing trend during storage at ambient temperature, and the texture properties of non-bagged Huahong apple flesh were a little higher than those of the bagged apple flesh. The hardness showed a decreasing trend; the cohesiveness, springiness, resilience, adhesiveness, and chewiness before storage were slightly higher than those observed after 48 d storage. Similar correlations among texture properties were observed for all the seven varieties. The cohesiveness had a positive correlation with springiness, resilience and chewiness; the springiness displayed a positive correlation with resilience and chewiness; and the resilience was positively correlated with chewiness. The hardness of Huahong apple flesh exhibited a negative correlation with adhesiveness and cohesiveness, whereas a positive correlation of hardness with cohesiveness, springiness, resilience and chewiness was observed for each variety. Therefore, the cohesiveness, springiness, resilience and chewiness could meticulously reflect the texture changes of Huahong apple flesh, and TPA is suitable for quality evaluation of apple flesh by P5 probe. The hardness, cohesiveness, springiness, resilience and chewiness can be used as the major indexes to evaluate the texture of Huahong apple flesh and distinguish among the six apple varieties.