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- Author or Editor: E. E. Finney Jr. x
Abstract
Apples (Malus domestica Borkh.) were examined after 0, 2, 4, and 6 months’ storage and after simulated retail display for 1 and 2 weeks at 4.4°, 13°, and 21°C. Apples displayed or marketed at 4.4° for 1 week developed less decay and scald than apples held at 21°, and were crisper, brighter, and about 0.55 kg (1.2 lb.) firmer. Apples softened much faster at 21° soon after harvest than after 4 or 6 months’ storage at 0°C. The sonic firmness index decreased significantly with both storage time and with increases in display temp. Weight losses from bulk apples during 1 week of display at 4.4°, 13°, and 21° averaged 0.2, 0.4, and 1.8%, respectively. The greatest loss of acidity was also at the warmest display temp. Apples displayed at 13° were of a quality and condition intermediate to those held at 4.4° and 21°. Apples stored in CA for 6 months and then displayed 2 weeks at 21° were firmer and more acid, and had a lower respiration rate than those stored in air. Refrigerated display of ‘Delicious’ apples is strongly recommended to retard deterioration and preserve their good quality and shelf life.
Abstract
Light absorbance and random vibration techniques for estimating firmness of fruit of 4 cultivars of peach (Prunus persica (L.) Batsch) nondestructively were evaluated. The correlation between the Magness-Taylor probe pressure-test and the difference in light absorbance at 690 and 740 nm was significant for ‘Early Redhaven’, ‘Garnet Beauty’, and ‘Rio Oso Gem’. The correlation between pressure-test and random vibration data was significant for ‘Redhaven’ and ‘Garnet Beauty’. The linear regression equations differed with cultivar for both systems, but either system could be used to estimate firmness.
Abstract
The sonic vibration characteristics of 5 major apple (Malus domestica Borkh.) cultivars were evaluated. The resonant frequency (f) and the mass (m) of individual intact apples were measured over 4 weekly harvests and again after 2½ and 5 months in storage. A nondestructive index of firmness, f2m, for each apple was calculated and compared with other measures of fruit texture. The f2m index was directly correlated with Magness-Taylor pressure test measurements of firmness and with sensory ratings of crispness, juiciness, and firmness, especially crispness. It was inversely related to mealiness. Correlations were affected by differences among cultivars; results were best and most consistent for ‘Golden Delicious’ and ‘Rome Beauty’.