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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2010, Volume 61, Issue 4,





CRISTINA PETRISOR, GABRIEL LUCIAN RADU, GHEORGHE CIMPEANU
Quantification of Physico-chemical Changes
during Apricot Ripening through Non-destructive Methods

Abstract:

In this paper spectrometry in reflectance was utilized to determine parameter of apricot fruits color during different stages of ripening. Texture analysis with an acoustic impulse response technique and ethylene quantification by chromatography were carrying out. Also we discussed relationship between parameter of color, texture, ethylene concentration and other quality parameters to establish feasibility of methods developed to characterize the final quality of fruits. Fruits of two Romanian apricot varieties (Dacia and Nicusor) harvested at different ripening stages were used in this study. Among chromatic parmeters CIELAB, a* and h° values are indicators to distinguish of different maturity stage of apricot fruit and for prediction of their pigments content. Acoustic impulse response gave a realiable indication of the change in texture properties of apricot fruit during ripening. The physiological criteria could be used as markers for monitoring of fruit ripening but the technique is difficult and can not be used outside the laboratory. Key words: acoustic firmness index, ethylene concentration, color, carotenoids


Issue: 2010, Volume 61, Issue 4
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