Computer tomographic scanning and analysis of avocado
1999
Barcelon, E.G. | Tojo, S. | Watanabe, K. (University of Santo Tomas, Manila (Philippines). Research Center for the Natural Sciences)
Computer tomographic (CT) technique was used to analyze the internal changes associated with the ripening of avocado. Avocados were evaluated for CT number, density, moisture content, soluble solids, titratable acidity, and pH. The x-ray absorption of the fruit expressed in terms of CT number was used as an index to detect internal changes of the fruit. It was found that the CT number, moisture content, density, and titratable acidity decreased with ripening time. Soluble solids and pH however, increased during ripening. The CT image showed visible features of the internal structural changes between the unriped and ripened avocados. The CT scanner provided a high resolution images and highlighted the internal quality of the fruit
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