บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Nondestructive evaluation of internal browning in Fuji apples.

Choi SunTay; Lee ChongSuk; Chung DaeSung; Jung HyunKyu; Chang KyuSeob;

Journal of the Korean Society for Horticultural Science Vol: 42 Issue: 1 Pages: 83-86.

2001

บทคัดย่อ

Nondestructive evaluation of internal browning in 'Fuji' apples.

'Fuji' apples stored for 6 months at low temperature (0-2 deg C) and controlled atmosphere (1% O2, 5% CO2, 0 deg C) were used for nondestructive evaluation. After storage, the fruits showed different quality properties and incidence of internal browning. The density and flesh firmness of the browning tissue were lower than those of sound tissue. Sorbitol and malic acid contents of the browning tissue were higher than those of the sound tissue. Nondestructive evaluation of internal browning apples was performed using X-ray imaging, near infrared (NIR) absorption spectral analysis and random vibration technique. The X-ray imaging (at 60 Kvp with a focal size of 5 micro m) detected the internal browning symptom of apples, whereas the NIR absorption spectral analysis revealed differences between internal browning and sound apples ranging from 1100 to 2500 nm. The NIR evaluation of internal browning was applied from the skin of the apple up to 10 cm as the maximum depth. The frequency transmission of random vibration could not clearly detect the differences between internal browning and sound apples. The random vibration technique was, however, useful in determining the hard and soft apples at the frequency at 1000 Hz.