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Do not include keywords – you can add them when you submit the abstract online. Title:
Acceptability of scab-resistant apple cultivars
Authors & affiliations:
I. Endrizzi, M.C. Charles*, E. Aprea, J. Zambanini, E. Betta, F. Gasperi
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige (TN), Italy
isabella.endrizzi@fmach.it
Abstract: (Your abstract must use Normal style and must fit in this box. Your abstract should be no longer than 300 words. The box will ‘expand’ over 2 pages as you add text/diagrams into it.)
Apple scab, caused by the fungus Venturia Inaequalis, is one of the most important apple disease. A possible solution to contrast the increasing virulence of this fungus fostered by the lack of effective chemical molecules with low environmental impact lies in the introduction of scab-resistant plants. Some new varieties, combining scab resistance with good quality production are now available on the market and are particularly adapted for organic farming. These cultivars arouse also the attention of the integrated cultivation as they allow fewer pesticide treatments.
The objective of this study was to explore the acceptability of four scab-resistant apple cultivars (Opal, Fujon, Topaz, Crimson Crisp), chosen for their distinctive differences in sensory profile, and two commercial varieties as reference (Evelina®, considered tolerant to scab and Golden Delicious, the most produced in Italy). All the six apple varieties were grown in the same experimental orchard under organic farming.
The consumer test was organised within the national fair of conscious consumption and sustainable lifestyles "Fa la cosa giusta!". The test attended by 456 visitors took place in a mobile laboratory which consists of four computer controlled booths where consumers were guided by monitor instructions to evaluate the liking of each apple on a 9-point scale. Demographic information, attitudes towards natural foods (Roininen et al., 1999) and apple purchase habits where collected through a questionnaire. All the varieties obtained a high liking score between 5.8 and 7.2. Fujon was the most preferred while Topaz was the lesser due to its high acidity. The other apples were equally appreciated although very different from each other (Opal, Crimson Crisp and Evelina are crunchy, hard and fibrous while Golden was described less crunchy with a hay flavour), as confirmed by the sensory profile carried out by a trained panel according to Corollaro et al. (2013).
