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Series, near-infrared-spectroscopy analysis of the post-harvest ripening of plums.

[In Japanese. / En japonais.]

Author(s) : ONDA T., KOMIYAMA Y., OTOGURO C.

Type of article: Article

Summary

Application of near-infrared spectroscopy to determine the degrees Brix, the acidity and the texture of fruit. The values were obtained from original and secondary, derived spectra. Four storage temperatures were studied: 4, 10, 15 and 20 deg C. The optimum conditions for near-infrared spectroscopy were determined.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1997-2203
  • Languages: Japanese
  • Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 4
  • Publication date: 1996

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