COMPARISON OF SENSORY, CHEMICAL AND COLOR ATTRIBUTES OF DISEASE-RESISTANT APPLE CULTIVARS

In 1989 and 1990, the sensory preference, chemical and color attribute s of three disease resistant apple cultivars (DRC), 'Liberty,' 'Nova E asygro: and 'Jonafree: were compared to 'McIntosh' at harvest and foll owing three months storage at 2-degrees-C. Throughout the testing peri od panelists equally preferred the flavor of 'Liberty' and 'McIntosh.' Liberty was significantly (P less-than-or-equal-to 0.05) preferred fo r texture during the four sampling periods. 'Jonafree' was significant ly (P less-than-or-equal-to 0.05) less preferred when compared to 'McI ntosh.' The color of 'McIntosh' was preferred overall, followed by 'Li berty.' 'Jonafree' was least preferred for color. The % soluble solids , titratable acidity, fructose, and sucrose concentrations decreased o ver time. Glucose and the sugar:acid ratio increased with time. Signif icant differences in chemical and color evaluations were found from ye ar to year.