Changes on Texture of Golden Delicious Apple during Storage in a Commercial Cooling Room Affected by Harvesting Date

Apple samples (Golden delicious variety) were harvested at 5 different times at one-week intervals from September 17 to October 15. To evaluate the texture changes during three months storage in a cold room at 0 C and 95% RH، chemical and textural analyses were carried out. In chemical analysis، acidity، soluble solids (Brix)، total sugar and reducing sugar were determined. The samples were cut into two halves and texture analysis was performed on the halves in the form of “with and without skin”. Force-deformation curves were obtained by carrying out uniaxial penetration and compression tests. Crispness، fracturability of the skin and hardness of the flesh، total firmness، toughness and modulus of elasticity were calculated and compared using the curves. The results showed that during the storage time، acidity decreased and Brix، total sugar and reducing sugar increased. The mechanical properties were decreased by increasing storage time. The smallest changes on the fracturability of the skin and hardness of the flesh and modulus of elasticity were generally observed for samples harvested before full maturation.