C.A.P.P.A.B.L.E. ©

C.A.P.P.A.B.L.E. ©

Sensory Evaluation of treated apples Home2

Calculate sensory evaluation of apples treated with various anti-browning treatments


Select apple cultivar:



Select anti-browning treatment:



Sensory evaluation meaning:

S.Ev. = 1.0 – 1.9 extremely unfavorable
S.Ev. = 2.0 – 2.9 highly unfavorable
S.Ev. = 3.0 – 3.9 moderately unfavorable
S.Ev. = 4.0 – 4.9 neither favorable nor unfavorable
S.Ev. = 5.0 – 5.9 moderately favorable
S.Ev. = 6.0 – 6.9 highly favorable
S.Ev. = 7.0 extremely favorable

Reference: Aguayo, E., Requejo-Jackman, C., Stanley, R., Woolf, A., (2010). Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices. Postharvest Biology and Technology 57(1), 52-60.