Changes of elasticity and rind color during ripening and sugar content and acidity after ripening of fruits of pear 'Le Lectier'
2013
Ishimoto, T. (Niigata University, Niigata (Japan). Graduate School of Science and Technology) | Hasegawa, Y. | Sano, T. | Kai, S. | Komatsu, Y. | Ohtake, K. | Miyahara, Y. | Kojima, K.
Fruits of pear 'Le Lectier' were sealed with a film, and stored in low temperature. The changes of properties of the fruits were monitored by measuring the resonance frequency with non-destructive hardness measuring equipment. Furthermore, an elastic index was calculated from the resonance frequency and fruit weight and, the elastic index of fruits was showed during storage. Those were 25 and 55 of elastic index EI (f2m) and EI (f3m) before ripening and decreased to 22 and 43 on 73 days after ripening. In this way, the elastic index significantly decreased during storage, and it was confirmed that an elastic index became a new degree of ripeness index of 'Le Lectier' fruits. Furthermore, acidity and the sugar content were measured by the destructive measurement of fruits and, analyzed the correlation with the value of the eating examination.
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