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KMID : 0903620010420010083
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Journal of the Korean Society for Horticultural Science
2001 Volume.42 No. 1 p.83 ~ p.86
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Nondestructive Evaluation of Internal Browning in ´ Fuji ´ Apples
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장규섭/Chang, Kyu Seob
이종석/정대성/최선태/정현규/Lee, Chong Suk/Chung, Dae Sung/Choi, Sun Tay/Jung, Hyun Kyu
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Abstract
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´Fuji´ apples stored for 6 months at low temperature (0-2℃) and CA (O₂ 1%, CO₂ 5%, 0℃) storages were used for nondestructive evaluation. After storage, 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 sound tissue. Nondestructive evaluation of internal browning apples was performed using an X-ray image, NIR absorption spectrum analysis and random vibration technique. The X-ray image detected internal browning symptom of apple under the X-ray power of 60 Kvp, and the focal size of 5 ㎛. The NIR absorption spectrum showed differences between internal browning and sound apples at the NIR ranges at 1,100∼2,500 ㎚. The NIR evaluation of internal browning was able to be applied up to 10 ㎝ from the skin of apple as the maximum depth. The frequence transmit of random vibration could not detect clearly the differences between internal browning and sound apples. The random vibration technique was, however, useful in determining the hard and soft apples at the frequence of 1,000 ㎐.
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