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Nondestructive evaluation of internal browning in 'Fuji' apples.

[ In Korean. / En coréen.]

Author(s) : CHOI S. T., LEE C. S., CHUNG D. S., et al.

Type of article: Article

Summary

'Fuji' apples stored for 6 months at low temperature (0-2 °C) and controlled atmosphere (1% O2, 5% CO2, 0 °C) were used for nondestructive evaluation. After storage, the fruits showed different quality properties and incidence of internal browning. The density and flesh firmness of the browning tissue were lower than those of sound tissue. Sorbitol and malic acid contents of the browning tissue were higher than those of the sound tissue. Nondestructive evaluation of internal browning apples was performed using X-ray imaging, near infrared absorption spectral analysis and random vibration technique. The paper discusses how results compare.

Details

  • Original title: [ In Korean. / En coréen.]
  • Record ID : 2002-2989
  • Languages: Korean
  • Source: J. korean Soc. hortic. Sci. - vol. 42 - n. 1
  • Publication date: 2001

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