บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Time-Resolved Reflectance Spectorscopy as a non destructive tool to assess the maturity at harvest and to model the softening of nectarines

Eccher Zerbini P.; Vanoli M.; Grassi M.; Rizzolo A.; Fibiani M.; Biscotti G.; Pifferi A.; Torricelli A. and Cubeddu R.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.120

2004

บทคัดย่อ

Time-Resolved Reflectance Spectorscopy as a non destructive tool to assess the maturity at harvest and to model the softening of nectarines The quality (flavour, texture) of peaches and nectarines is dependent o­n harvest maturity, related to background colour. In the new cultivars the background colour is masked by blush, preventing the identification of the maturity stage. A new non-destructive technique, Time-Resolved Reflectance Spectroscopy (TRS), can measure separately the optical properties of absorption and scattering at selected wavelengths in diffusive media. In a previous trial with nectarines, the absorption coefficient at 670 nm (ma670) measured at harvest was correlated to fruit maturity and to softening after harvest.

The aim of this research was to model the softening during shelf-life of ‘Springbright’ nectarines measured by TRS. Fruits of two sizes were picked o­n 16 July 2003, and ranked by decreasing ma670 (increasing maturity). Ranked nectarines were randomly assigned to each sample for analysis at harvest and during shelf-life, in order to ensure that fruit from the whole range of ma670 were available in each sample. Fruit were stored at 0°C for 3 or 10 days, then at 20°C for 5 days. Firmness was measured destructively (pressure test) twice a day during shelf-life after cold storage was modelled by non linear regression analysis. Softening followed a logistic model in function of ma670 at harvest and of time at 20°C (R2=0.89).

The results of the previous trial were fully confirmed. The effects of fruit size and of cold storage were not significant. The logistic model had already been used to model the colour evolution in horticultural products, but not yet, in our knowledge, to model fruit softening. By using this model and knowing the ma670 at harvest of nectarines, it is possible to predict their softening rate at 20°C, and so to choose their marketing destination.