To assess the minimum acceptable malic acid equivalents level for Forelle pear destined for the FEMA programme

The 2019 season had Forelle pears with generally low malic acid equivalents. Concerns were that pears might have a poor taste due to such low acidity and that there might be storage issues. The aim was therefore, to determine the minimum titratable malic acid (MA) equivalent levels suitable for Forelle pears destined for the FEMA Programme and to determine the effect of different acidity indices on the storability of these fruit.

Fifteen Forelle orchards were selected to obtain a good variation in MA equivalents. Fruit were subjected to a FEMA rate SmartFresh^SM application after harvest, cold stored for 6 weeks and subjected to a shelf life. Fruit was also assessed by means of a descriptive sensory analysis (DSA) and consumer analysis facilitated by the Department of Food Science, Stellenbosch University.

MA equivalents at harvest had a significant negative correlation with overall pear taste as rated in the DSA and consumer analysis. Linear regression models across the different growing seasons between these two parameters followed the same trend, although the models differed. MA equivalent levels at harvest did not affect post storage quality.

MA equivalents at harvest significantly influences taste experience after storage. High MA equivalent levels negatively affected overall pear taste. MA equivalent levels at harvest does not influence storability of Forelle pears designated for the FEMA program.

High MA equivalent levels are negatively associated with overall pear taste after storage. Low MA equivalent  levels did not negatively affect storability of Forelle pears.