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Resolving the Texture-Flavor Trade-Off in 'Annurca' Apples with an Integrated Postharvest System
Giandomenico Corrado1, Alessandro Mataffo1, Pasquale Scognamiglio1
1Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy.
Foods (Basel, Switzerland)
|October 29, 2025
Summary
Combining 1-methylcyclopropene (MCP) with traditional melaio reddening significantly improved 'Annurca' apple quality. The integrated MCP+Melaio treatment enhanced texture and flavor, meeting consumer expectations for this protected Italian cultivar.
Area of Science:
- Horticultural Science
- Food Science
- Sensory Science
Background:
- The traditional 'Annurca' apple (Melannurca Campana PGI) faces postharvest textural degradation during melaio reddening.
- This degradation results in mealy, soft fruit, conflicting with consumer preferences for crispness.
- A novel integrated postharvest strategy is needed to balance traditional quality attributes with modern textural expectations.
Purpose of the Study:
- To investigate an integrated postharvest strategy for 'Annurca' apples to resolve the quality trade-off between traditional reddening and fruit texture.
- To evaluate the sensory profile and consumer acceptance of apples treated with traditional melaio, 1-methylcyclopropene (MCP) alone, or a combined MCP+Melaio approach.
Main Methods:
- Three postharvest treatments were applied: traditional melaio reddening (Melaio), 1-methylcyclopropene (MCP) treatment, and a combined MCP+Melaio treatment.
- A sensory panel of 534 consumers evaluated overall liking and seven key sensory attributes.
- Consumer segmentation analysis was performed to identify preference clusters.
Main Results:
- The integrated MCP+Melaio treatment received significantly higher overall liking scores (6.61) compared to Melaio (5.91) and MCP alone (5.91).
- The preferred MCP+Melaio treatment combined high crunchiness and low mealiness (from MCP) with high aroma and sweetness (from melaio).
- Consumer segmentation revealed the integrated treatment satisfied the distinct preferences of 'Melaio Fans' (37%) and 'Texture & Flavor Seekers' (35%).
Conclusions:
- Combining 1-MCP with traditional melaio reddening creates a synergistic effect, enhancing 'Annurca' apple quality.
- This integrated approach produces a texturally superior, aromatically intense apple with extended sensory shelf-life.
- The strategy offers a scientifically validated solution to improve 'Annurca' apple quality and consistency, meeting diverse consumer demands.
