SENSORY CHARACTERISTICS OF 4 STRAINS OF FUJI APPLES

Four strains of 'Fuji' apples were profiled over two growing seasons f or their visual and flavour/texture characteristics using descriptive analysis techniques. Trees had similar yield (number and weight of fru it) and were grown in a randomized plot at Agriculture and Agri-Food C anada, Summerland, British Columbia. Twelve judges evaluated five visu al attributes (ground color, percent red, red-color saturation, stripe density and lenticels), and six flavor/texture attributes (crispness, firmness, juiciness, fruitiness, sweetness and sourness). In both yea rs (1994, 1995), 'Fuji' strains differed in all visual attributes and crispness and sourness. There were instrumental color differences (L, a, and b measurements), but no pH, soluble solids, titratable acidity (TA) and pressure differences. In general, apples harvested in 1995 we re less mature than those from 1994. This was reflected by higher TA a nd pressure values and lower sweetness, fruitiness and juiciness score s.