Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties

Abstract The purpose of this study was to assess the suitability of different apple cultivars in processed ready-to-eat dessert model systems i.e. wedges and purees. Selections were carried out based on the variations in physico-chemical and sensory parameters of the cultivars in response to processing. Apples were peeled, cored and sliced into wedges (10 g) and immersed in a browning inhibitor (6% w/w; 2 min). Purees were prepared by stewing apple slices (95 °C; 15 min with 33% added water) and sieving (1.4 mm). Vacuum packed wedges and purees were mildly pasteurised by sous vide (P90 > 10 min) and chilled (4 °C). Cultivar (p