Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 495152
Title Taste and appearance in the supply chain, where to start? spatial distribution of colour, sugars and acids in growing apples
Author(s) Sadar, N.; Tijskens, L.M.M.; Urbanek Krajnc, A.; Tojnko, S.; Unuk, T.
Source Acta Horticulturae 1091 (2015). - ISSN 0567-7572 - p. 21 - 28.
Event VI International Conference on Managing Quality in Chains, Cranfield, 2013-09-02/2013-09-05
Department(s) Horticulture and Product Physiology Group
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) Appearance - Apples - Growth - Organic acids - Spatial distribution - Sugars - Taste

Samples were taken from apple flesh while at the tree ('Gala' and 'Pinova') using a biopsy sampling system. After sampling the wound was closed with vaseline, which prevented wound responses. Samples were taken at different times over the circumference of the apples (at about 70 above the equator) to monitor the spatiotemporal distribution of acids (malic, citric, fumaric) and sugars (glucose, fructose and sucrose). At the same time the skin colour was assessed with a Minolta colour meter at the same location. The distribution over the circumference of the apples revealed for both cultivars a sinusoidal pattern for all colour aspects and for citric acid, while only fructose in 'Gala' showed a clear sinusoidal pattern. For all other variables measured, the pattern was only faint, with a low amplitude. Although the system is still prone to a large measuring error, biopsy sampling is a powerful tool to study the spatio-temporal distribution of taste components.

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