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Color changes in apple bruises over time.

Samim, W.; Banks, N. H.;

Acta Horticulturae Year: 1993 Issue: No. 343 Pages: 304-306 Ref: 5 ref.

1993

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Color changes in apple bruises over time.

Dynamics of change in bruise colour and fresh and dry weights with time were investigated to determine the length of time bruises should be left to develop before fruits can be assessed for bruising and whether or not changes in water content could account for the reported fading of bruises over time. Lightness, chroma and hue angle were measured on sectioned bruises on 20 Granny Smith apple fruits at each of 9 reading times (0, 1, 2, 4, 8, 14, 24, 48 and 96 h). Similar fruits were bruised and fresh and dry weights were determined for bruised tissues excised after 0, 1, 3, 6, 12 and 24 h. Lightness declined approx. exponentially over the first 10 h in bruised flesh and then drifted slowly downwards over the remaining time. Chroma values reached a maximum at 14 h and then decreased gradually. Hue angle initially decreased sharply and then recovered gradually. Bruise fresh and dry weights declined over time. The results indicate that bruised fruits should be examined for damage between 10 and 24 hafter handling. Greater delays are likely to result in less effective bruise detection due to fading of the bruises.