|
New
hardy apple scab resistant selections for cider and juice production
Table
1. pH, titratable acidity, total soluble sugars, pectic and tannins of
juices at harvest, prior to fermentation and cider of selected genotypes
-
|
-
|
- 10625
|
- 12166
|
- 13323
|
- McIntosh
|
- Yarlington
- Mill
|
- SJC658
|
- Makamik
|
- SJC7811-1
|
- Golden
- Russet
|
- Summerland
- McIntosh
|
-
- pH
|
- At harvest
|
- 3.0
|
- 3.0
|
- 4.2
|
- 3.0
|
- 4.0
|
- 3.2
|
- 3.0
|
- 2.9
|
- 3.5
|
- -
|
- After 72 days
|
- 3.3
|
- 3.3
|
- 4.2
|
- -
|
- 3.8
|
- 3.8
|
- 3.2
|
- 3.0
|
- 3.5
|
- 3.3
|
- Cider
|
- 3.7
|
- 3.6
|
- 4.3
|
- -
|
- 4.0
|
- 4.0
|
- 3.2
|
- 3.1
|
- 3.7
|
- 3.7
|
- Titratable Acidity
- g malic acid/100ml
|
- At harvest
|
- 0.8
|
- 0.8
|
- 0.2
|
- -
|
- 0.2
|
- 0.6
|
- 2.0
|
- 1.5
|
- 0.6
|
- -
|
- After 72 days
|
- 0.6
|
- 0.7
|
- 0.2
|
- 0.8
|
- 0.2
|
- 0.5
|
- 1.7
|
- 1.4
|
- 0.6
|
- 0.6
|
- Cider
|
- 0.4
|
- 0.6
|
- 0.2
|
- -
|
- 0.2
|
- 0.4
|
- 1.9
|
- 1.7
|
- 0.7
|
- 0.4
|
- Total Soluble solids
- Ebrix
|
- At harvest
|
- 11
|
- 10
|
- 14
|
- 12
|
- 11
|
- 12
|
- 16
|
- 15
|
- 18
|
- -
|
- After 72 days
|
- 12
|
- 12
|
- 14
|
- -
|
- 12
|
- 12
|
- 14
|
- 16
|
- 16
|
- 11.4
|
- Cider
|
- 7
|
- 7
|
- 4
|
- -
|
- 11
|
- 7.8
|
- 5.9
|
- 3.8
|
- 4.4
|
- 12.4
|
- Total sugars g sucrose/100ml
|
- At harvest
|
- 9
|
- 8
|
- 13
|
- 11
|
- 8
|
- 12
|
- 8
|
- 12
|
- 16
|
- -
|
- After 72 days
|
- 11
|
- 10
|
- 11
|
- -
|
- 10
|
- 11
|
- 10
|
- 13
|
- 16
|
- 10
|
- Cider
|
- 0.3
|
- 3.0
|
- 7.7
|
- -
|
- 4.0
|
- 0.1
|
- 0.4
|
- 8.8
|
- 0.1
|
- 0.1
|
- Total pectic
- g galacturonic acid/L)
|
- At harvest
|
- 1.1
|
- 1.1
|
- 1.2
|
- 1.0
|
- 1.0
|
- 1.0
|
- 0.8
|
- 1.1
|
- 1.4
|
- -
|
- After 72 days
|
- 1.1
|
- 1.0
|
- 1.5
|
- -
|
- 1.2
|
- 1.1
|
- 1.3
|
- 1.3
|
- 1.3
|
- 1.4
|
- Cider
|
- 0.9
|
- 2.1
|
- 1.2
|
- -
|
- 0.8
|
- 0.8
|
- 0.4
|
- 0.9
|
- 0.6
|
- 1.3
|
- Total Tannins
- (mg tannic acid/100ml)
|
- At harvest
|
- 58
|
- 43
|
- 459
|
- 156
|
- 419
|
- 120
|
- 507
|
- 469
|
- 238
|
- -
|
- After 72 days
|
- 72
|
- 69
|
- 291
|
- -
|
- 288
|
- 137
|
- 498
|
- 422
|
- 198
|
- 93
|
- Cider
|
- 63
|
- 40
|
- 277
|
- -
|
- 198
|
- 103
|
- 203
|
- 298
|
- 144
|
- 63
|
- Table
2. Sensory characteristics of selected apple selections compared to known
cultivars.
- Sensory characteristics
|
- Yarlington Mill
|
- 12166
|
- 10625
|
- Golden Russet
|
- McIntosh
- Summerland
|
- SJC658
|
- 13323
|
- SJC7811-1
|
- Makamik
|
- Olfactory attributes
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
- Intensity
- Good,moderate, low
|
-
- G
|
-
- M
|
-
- M
|
-
- L
|
-
- G
|
-
- L
|
-
- M
|
-
- -
|
-
- M
|
- Appeal
- Great, Ok, Poor
- Clean, Unclean
|
-
- G
- C
|
-
- OC
|
-
- OC
|
-
- OU
|
-
- G
- C
|
-
- OC
|
-
- PU
|
-
- PU
|
-
- O
- -
|
- Taste attributes
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
-
|
- Taste
- Complex, Singular
|
-
- C
|
-
- C
|
-
- C
|
-
- S
|
-
- C
|
-
- S
|
-
- S
|
-
- S
|
-
- -
|
- Fruit Intensity
- Good, Moderate, Low
|
-
- G
|
-
- G
|
-
- G
|
-
- G
|
-
- L
|
-
- L
|
-
- G
|
-
- G
|
-
- L
|
- Appeal
- Good, OK, Poor
|
-
- G
|
-
- G
|
-
- G
|
-
- O
|
-
- P
|
-
- O
|
-
- P
|
-
- P
|
-
- P
|
- Acid level
- Excessive, High, Moderate, Low
|
-
- L
|
-
- M
|
-
- M
|
-
- M
|
-
- M
|
-
- M
|
-
- L
|
-
- E
|
-
- E
|
- Tannin level
- Excessive, High, Moderate, Low
|
-
- H
|
-
- M
|
-
- M
|
-
- M
|
-
- L
|
-
- M
|
-
- E
|
-
- E
|
-
- E
|
- Overall quality rank
|
- 1
|
- 2
|
- 3
|
- 4
|
- 5
|
- 6
|
- 7
|
- 8
|
- 9
|
- Legend used for olfactory and taste
attributes:
Intensity Good=G, moderate=M, low=L;
Appeal Great=G, Ok=O, Poor=P, Clean=C, Unclean=U;
Taste Complexe=C, Singluar=S,
Fruit Intensity Good=G, Moderate=M, Low=L;
Appeal Good=G, OK=O, Poor=P,
Acid level Excessive=E, High=H, Moderate=M, Low=L;
Tannin level Excessive=E, High=H, Moderate=M, Low=L
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