บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Ultrasonic evaluation of ripening avocado flesh.

Self, G. K.; Ordozgoiti, E.; Povey, M. J. W.; Wainwright, H.;

Postharvest Biology and Technology Year: 1994 Vol: 4 Issue: 1-2 Pages: 111-116 Ref: 13 ref.

1994

บทคัดย่อ

Ultrasonic evaluation of ripening avocado flesh.

ABSTRACT :

 

During avocado (cv. Fuerte) fruit ripening at 15 deg C, the volume fraction of intercellular spaces (air content) tended to decrease and was negatively correlated with the density of the flesh. Ultrasonic velocity was measured in sections of flesh sampled during storage, and after an initial increase fell from about 350 m/s to about 200 m/s as ripening proceeded over a 12-day period. Velocity was positively correlated with the water content of the flesh, but the nature of this relationship is not presently understood. Further development is needed to extrapolate from velocity measurements in tissue sections to whole fruits in order to provide potentially a non-destructive system for ripeness grading of avocados.