Physico-chemical and textural properties of apples from different cultivars

Apples of 10 cultivars ('Ambrich', 'Granny Smith', 'Ambroyal', 'Rich-A-Red', 'Red Gold', 'Red Fuzi', 'Red Delicious', 'Lord Lembourne', 'Royal Delicious' and 'Golden Delicoius') were evaluated. TSS, moisture and acidity of these apples varied between 62-11.8 degrees B, 84.6-95.0% and 0.134-0.804%, respectively. External Hunter colour L, a and b values varied between 3 1.8-66.5, 15.7-22.3 and 6.5-29.9, respectively. TSS and total acidity were negatively correlated to each other. Hardness and fracturability were highly correlated to moisture content. 'Red Gold', 'Red Fuzi', 'Royal Delicious' and 'Red Delicious' showed hardness, gumminess and chewiness value of <45 N, 3.7 N and 10.5 Nmm, respectively, and can be rated as mealy. The apples with higher mealiness score showed lower moisture and TSS.