บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Instrumental and sensory analysis of fruit quality in relation to storability of 'Niitaka' pear fruit.

Park YounMoon; Choi JongSoo;

Korean Journal of Horticultural Science & Technology Year: 1999 Vol: 17 Issue: 3 Pages: 341-343 Ref: 17 ref.

1999

บทคัดย่อ

Instrumental and sensory analysis of fruit quality in relation to storability of 'Niitaka' pear fruit.

Quality of Niitaka pear [Pyrus pyrifolia] fruits was evaluated by instrumental and sensory analysis in relation to storability. Fruits harvested at commercial maturity were stored in a common storage room or at 2 deg C. During storage, the soluble solids content (SSC) and firmness of fruits were determined. Overall acceptability was evaluated using an organoleptic test. After 60 days of storage, eating quality was acceptable when flesh firmness was >3.3 kg using an 8 mm diameter probe. High eating quality was observed when SSC was >13 deg Brix. Changes in SSC were not an appropriate parameter to determine storability since SSC increased during both common and cold storage. Results of organoleptic tests and postharvest changes in flesh firmness suggested that fruits could be stored for 30 days in a common storage room and for 120 days at 2 deg C.