Research of sensory evaluation on fresh-cut apple processed by different ginger extract

Objective:To select the best ginger treatment concentration, and provide the reference for sensory evaluation of fresh cut apples.Fuzzy mathematical evaluation model was adopted to assess the sensory quality of fresh-cut'Red Fuji'apple processed with different ginger extract.Methods:Color, flavor and taste were selected as variables to calculate the weight coefficient of each factor.And weightlessness rate, browning degree, hardness and acid titration were determined to test the evaluation result.Results:The analysis of sensory evaluation of five different treatments was ranked as follow:0.10g/mL treated fresh-cut apple>0.20g/mL treated fresh-cut apple> 0.05g/mL treated fresh-cut apple>0.02g/mL treated fresh-cut apple>CK treated fresh-cut apple.Conclusion:The result was consistent with the test and proved the fuzzy comprehensive evaluation method had achieved more objective conclusion on the sensory quality of fresh-cut'Red Fuji'apple.