• Horticultural Science & Technology
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• v.34 no.2
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• pp.257-268
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• 2016

Physiological characteristics of five new apple cultivars from the Korean apple breeding program were evaluated as a function of harvest time and storage after harvest. Internal ethylene concentration (IEC), flesh firmness, soluble solids concentration (SSC), and titratable acidity (TA) were measured in 'Summer Dream', 'Summer King', 'Green Ball', 'Picnic', and 'Hwangok' apples at harvest, during shelf life at $20^{\circ}C$, and one day after cold storage at $0.5^{\circ}C$ in air. IEC increased during shelf life in 'Summer Dream', 'Summer King', and 'Green Ball' but not in 'Picnic' or 'Hwangok', regardless of harvest time. Flesh firmness decreased towards harvest time and decreased gradually with time in cold storage only in the former three cultivars. In turn, IEC increased during cold storage in the first three cultivars but not for the last two cultivars, irrespective of harvest time. Changes in SSC and TA did not consistently relate to harvest time or storage period but TA tended to decrease as IEC increased. Furthermore, IEC was negatively correlated with flesh firmness except in the 'Green Ball' cultivar but the significance level was much greater in 'Summer Dream' and 'Summer King' (p < 0.0001) than in 'Picnic' (p < 0.01) or 'Hwangok' (p < 0.05) cultivars. Flesh firmness was positively correlated with TA in the first three cultivars but not in the last two cultivars. Overall, the results indicate that cultivars for which IEC increased after harvest had reduced flesh firmness and TA after storage.

• Journal of Biosystems Engineering
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• v.28 no.3
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• pp.239-244
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• 2003

The potential use of ultrasonic technique for firmness measurement of apples was evaluated. Mechanical properties(bioyield deformation, bioyield strength, rupture deformation, ultimate strength, and elastic modulus) and ultrasonic parameters (ultrasonic velocity, attenuation coefficient and the first peak frequency) of the apple flesh during the storage time were measured and analyzed. Ultrasonic parameters were determined from the measurement of ultrasonic wave transmission through the apple flesh specimen. Mechanical properties were obtained by universal testing machine. The bioyield strength, rupture strength, elastic modulus, ultrasonic velocity, and the first peak frequency of the apple flesh decreased with the storage time. The bioyield deformation, rupture deformation, and ultrasonic attenuation coefficient increased with the storage time. The correlation analysis between ultrasonic parameters and mechanical properties and the storage time was performed. The high correlations were found between the storage time and the ultrasonic parameters, and these relationships seem to be useful for determining the firmness of the apple flesh.

• The Journal of Natural Sciences
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• v.8 no.2
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• pp.175-179
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• 1996

The fruit soluble solids and acidity decreased during storage regardless of fruit size, fruit firmness decreased also, and the decreasing rate of the firmness in large fruit was higher than small. The ethylene production of fruit was increased during storage, and there was the peak of fruit respiration rate at 2 and 6 weeks after harvest. The calcium and magnesium content was the highest in peel, the lowest in flesh, and intermediate in core. Especially, the calcium content in the outer flesh was lower than in the inner flesh, and the magnesium content in the middle part of flesh was lower than in the other parts. The Ca/Mg ratio in the inner flesh and the K/Ca ratio in the outer flesh were higher than in the other parts.

• Horticultural Science & Technology
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• v.17 no.3
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• pp.341-343
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• 1999

Quality of 'Niitaka' pear fruit was evaluated by instrumental and sensory analysis in relation to storability. Fruits harvested at commercial maturity were stored in a common storage room or in a cold storage at $2^{\circ}C$. During storage, fruits were sorted by instrumental measurement of soluble solid content (SSC) and flesh firmness. Then, overall acceptability was evaluated by organoleptic test. Critical storage period was determined by sensory evaluation index for different storage methods. After 60 days of storage, eating quality was acceptable when flesh firmness was higher than $3.3kg/8mm{\emptyset}$. As for soluble solid contents, high eating quality was obtained when pear fruit contained soluble solids higher than $13.0^oBrix$. In 'Niitaka' pears, however, changes in soluble solid content seemed not to be an appropriate parameter to determine storability since SSC increased during both common and cold storage. Data of organoleptic test and postharvest changes in flesh firmness suggested that storability of 'Niitaka' pear fruit seemed to be 30 days in a common storage and 120 days in a refrigerated storage.

• Food Science and Preservation
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• v.1 no.1
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• pp.29-36
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• 1994

This study was carried out for the establishment of optic harvest date and storage condition of 'Fuji' apple for CA storage. Apples were picked at 10 day intervals from 17 Sept to 27 Oct.. Apples were analyzed for respiration rata, weight flesh firmness, titratable acidity, soluble solid, total sugar, reducing sugar, surface color and thiault value. In 1990, the optimal harvest season could be judged between 17 Oct. and 27 Oct. from the results of respiration rate rise and change of quality properties. Apples harvested on 27 Oct. wert stored at 2$^{\circ}C$ and 90~95% RH in 1%O2 + 3%CO2, 3%O2 + 3%CO2 and air for 9 months. After 9 months of storage, apples kept in CA storages had beater quality than apples kept in refrigeration storage. Especially, apples kept in 1%O2, + 3%CO2 were fumer and more acid than those kept in 3%O2 + 3%CO2 At the sensory evaluations, apples stored in CA were rated higher quality than apples stared refrigeration.

• Journal of Biosystems Engineering
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• v.35 no.2
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• pp.124-131
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• 2010

Chlorophyll fluorescence has been researched for assessing fruit post-harvest quality and condition. The objective of this preliminary research was to investigate the potential of fluorescence spectroscopy for measuring apple fruit quality. Ultraviolet (UV) and blue light was used as an excitation source for inducing fluorescence in apples. Fluorescence spectra were measured from 'Golden Delicious' (GD) and 'Red Delicious' (RD) apples using a visible/near-infrared spectrometer after one, three, and five minutes of continuous UV/blue light illumination. Standard destructive tests were performed to measure fruit firmness, skin and flesh color, soluble solids and acid content from the apples. Calibration models for each of the three illumination time periods were developed to predict fruit quality indexes. The results showed that fluorescence emission decreased steadily during the first three minutes of UV/blue light illumination and was stable within five minutes. The differences were minimal in the model prediction results based on fluorescence data at one, three or five minutes of illumination. Overall, better predictions were obtained for apple skin chroma and hue and flesh hue with values for the correlation coefficient of validation between 0.80 and 0.90 for both GD and RD. Relatively poor predictions were obtained for fruit firmness, soluble solids content, titrational acid, and flesh chroma. This research has demonstrated that fluorescence spectroscopy is potentially useful for assessing selected quality attributes of apple fruit and further research is needed to improve fluorescence measurements so that better predictions of fruit quality can be achieved.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.709-717
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• 2012

To establish the standard of ripe kiwifruit sorting, near infrared (NIR) spectroscopy was performed on kiwifruit sampled from three farms. Destructive measurements of flesh firmness, soluble solids content (SSC), and acidity were performed and compared to measurement using NIR reflectance spectrums from 408 to 2,492 nm. NIR predictions of those quality factors were calculated using the modified partial least square regression method. Flesh firmness was predicted with a standard error of prediction (SEP) of 3.32 N and with a correlation coefficient ($R^2$) of 0.88. SSC was predicted with SEP of $0.49^{\circ}Brix$ and with $R^2$ of 0.98. Acidity was predicted with SEP of 0.28% and with $R^2$ of 0.91. Kiwifruit ripened at $20^{\circ}C$ for 15 days showed uneven qualities with normal distribution. Considering the SEP of each parameter, kiwifruit after ripening treatment could be non-destructively predicted their qualities and sorted by flesh firmness or soluble solids content through NIR prediction.

• Food Science and Preservation
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• v.3 no.1
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• pp.83-92
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• 1996

This study was conducted to estimate the shelf-life of 'Fuji' apples (Malus domestica Borkh) after CA storage. Apples stored In 1%O2+3%CO2, 2%O2+3%CO2 and 3%O2+3%CO2 at 2$^{\circ}C$ and 4$^{\circ}C$ for 8 months were stored in air at 10$^{\circ}C$, 80-85% RH for 16days. As a result of objective analysis, apples stored at 2$^{\circ}C$ wert mort effective in retarding the loss of weight flesh firmness, titratable acidity and peel color than those stored at 4$^{\circ}C$, but not the loss of soluble solid. Among storage atmospheres, 1%O2+3%CO2 at 2$^{\circ}C$ was more effective in retarding the loss of flesh firmness and green color than other atmospheres. Shelf-life of apples kept at 2$^{\circ}C$ estimated above 16 days. The contents of acetaldehyde and ethanol were not observed tn make large difference between storage conditions, but ethanol content of apples stored in 3%O2+3%CO2 at 4$^{\circ}C$ was Increased slightly for 16 days. According to sensory evaluations, apples stored at 2$^{\circ}C$ were significantly harder, juicier and more acid than chose stored at 4$^{\circ}C$. Particularly, high scores of apples stored in 1% and 2%O2+3%CO2 at 2$^{\circ}C$ Persisted for 16 days. Juiciness, hardness acidity and sweetness were related to the flesh firmness and titratable acidity. Overall acceptability was closely related to juiciness and hardness.

• Food Science and Preservation
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• v.15 no.3
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• pp.347-351
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• 2008

The effect of microperforated packaging films on fresh-cut apples was studied Apples (Malus domestica Borkh. cv. Red Delicious) were cored and cut, packaged in laser microperforated film or non-microperforated polyolefin film, and stored for 3 weeks at 4C. The flesh firmness of apples packaged in microperforated film during the storage period was significantly higher than that of apples packaged in non-microperforated film, and the level of soluble solids was also higher. The browning index, titratable acidity, pH, acetaldehyde and ethanol levels were not affected by microperforation. These results show that microperforated films could be used for retention of flesh firmness in fresh-cut apples.

• Journal of Bio-Environment Control
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• v.13 no.3
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• pp.172-177
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• 2004

This experiment was conducted to investigate the effect of daytime temperature on fruit crack-ing in the paprika cv. Fiesta and cv. Jubilee under soil culture experiment of vinyl house for two years from 2003 to 2004. The rate of cracked fruit was higher in cv. Fiesta than cv. Jubilee and was the highest at the high daytime temperature of $34\pm$$1^{\circ}C$. and then rapidly increased after April becomes better weather conditions. The flesh hardness and the rate of flesh dry weight were lower in cv. Fiesta than cv. Jubilee and were the lowest at the high daytime temperature of $34\pm$1$^{\circ}C$. but the thickness of flesh was thicker in cv. Fiesta than cv. Jubilee and was the thinnest at the high daytime temperature of $34\pm$$1^{\circ}C$. Inorganic matter contents of flesh was observed no difference to the cultivars and also the temperature treatments. Root condition in harvesting time was better in cv. Fiesta than cv. Jubilee and was not difference in temperature treatments. Therefore, the rate of cracked fruit showed up a positive correlation to the flesh hardness, flesh dry weight, flesh firmness and root condition, and has not correlation to the flesh thickness and inorganic matter con-tents. In conclusion, differences in cultivar sensitivity and the highest rate of cracked fruit in daytime temperature of $34\pm$$1^{\circ}C$ may be partly due to difference in flesh characteristic and root condition but additional factors may be involved.