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Nondestructive methods to evaluate maturity level of oranges.

Olmo, M.; Nadas, A.; Garcia, J. M.;

Journal of Food Science Year: 2000 Vol: 65 Issue: 2 Pages: 365-369 Ref: 27 ref.

2000

บทคัดย่อ

Nondestructive methods to evaluate maturity level of oranges.

The maturity on the tree (in an orchard in Huelva, Spain) and the postharvest ripening of orange cultivars Lanelate and Valencia, stored at 8 deg C for up to 4 weeks and then held at 20 deg for up to 12 days, were evaluated using 3 methods: the ratio soluble solids:titratable acidity (Maturity Index), firmness using a hand densimeter, and the skin colour using a portable colorimeter. The values of colour Index (1000a*/L*b*) and firmness complement each other for defining the maturity of tree fruit. Colour and Maturity Indices are not correlated with time or weight losses during storage (8 deg C) or with shelf life (20 deg C). Firmness and weight loss are significantly correlated with each other, and both of them independently of each other, with postharvest time.