Chemical and Sensory Characteristics of Three Apple Cultivars (Malus x domestica Borkh.)

Chemical and sensory characteristics of three apple cultivars ‘Idared’, ‘Granny Smith’ and ‘Pink Lady’ were investigated. Cultivar Idared is predominant in cultivation and on the market in Republic of Croatia, while ‘Pink Lady’ is only present in certain regions of Croatia because of specific growing requirements; however in the world market it achieves very good results. Fruit of analyzed cultivars was grown in Neretva Valley, and harvested in optimal maturity time. Differences in fruit firmness, total acids and soluble solids were determined. Cultivar Pink Lady had significantly highest firmness (7.3 kg cm-2), in comparison to ‘Granny Smith’ (6.4 kg cm-2) and ‘Idared’ (4.5 kg cm-2). Total acids were highest in ‘Granny Smith’ (0.69 %, expressed as malic acid), somewhat lower in ‘Pink Lady’ (0.54 %) and significantly lower in cultivar Idared (0.45 %). Values obtained for soluble solids (oBrix) ranged from 16.4 for Pink Lady, 15.4 for ‘Idared’ and 12.5 for cultivar ‘Granny Smith’. Characteristics of firmness, juiciness, relation between sugars and acids, aroma and general impression were valued by sensory test. Cultivar Idared received lowest grades for most characteristics, except for juiciness, which is its predominant characteristic. Cultivar Granny Smith got good grades for firmness, juiciness, aroma and general impression, while relationship between sugars and acids got low grades. Cultivar Pink Lady got the highest grades from testers, which is in agreement with chemical analysis and cultivar Idared had the lowest grades, while cultivar Granny Smith was well accepted because of its freshness. Result of this research will be used for recommendation of cultivars when planting new orchards