Process Suitability of the Apple Cultivars, Sinano Sweet, Akibae and Shinano Gold

Abstract

　To determine the process suitability of three newly introduced, tasty apple cultivars, 'Shinano Sweet', 'Akibae', and 'Shinano Gold', in Nagano Prefecture, Japan, cloud-type juices were obtained from these apple cultivars and two other major apple cultivars, 'Fuji' and 'Tsugaru'apples. With respect to color, 'Shinano Sweet' was low on the a (red) scale and high on the b (yellow) scale of the color meter, and it received a high score for its appearance. From the sweetness perspective, 'Shinano Sweet' received the second highest score, after 'Fuji' apple. 'Akibae' showed relatively high acidity compared to the two major cultivars and a better sugar/acid balance. 'Akibae'received a high score for flavor, acidity, and overall judgment on the basis of a sensory evaluation. 'Shinano Gold' showed slow brown discoloration and a good sugar/acid balance. The sensory evaluation results of 'Shinano Gold' and 'Akibae'were similar, and 'Shinano Gold' received a high score for flavor, acidity, and overall judgment. These results confirmed the high process suitability of the three new apple cultivars.