Non-destructive postharvest quality monitoring of different pear and sweet pepper cultivars

Zsom, T. and Zsom-Muha, V. and Dénes, D. and Hitka, G. and Nguyen, L. and Felföldi, J. (2014) Non-destructive postharvest quality monitoring of different pear and sweet pepper cultivars. Acta Alimentaria, 43 (Supple). pp. 206-214. ISSN 0139-3006


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Postharvest quality changes of two pear and five sweet pepper varieties during cold storage (2±1 °C and 10±1 °C, respectively) and shelf-life (22±2 °C and 20±1 °C, respectively) by non-destructive optical methods (laser backscattering imaging, chlorophyll fluorescence analysis, surface colour measurement) and texture analysis methods (acoustic impulse-response technique, impact method) were determined and monitored. The rate of the change of ‘Conference’ pears’ F<sub>v</sub>/F<sub>m</sub> chlorophyll fluorescence parameter was lower than for ‘Bosc kobak’, referring to the cultivar characteristic and photosynthetically active chlorophyll content related maturity and colour change. Acoustic and impact stiffness decreased during shelf-life, referring clearly to temperature related textural change. Taking into account the seven different measuring wavelengths (650–1064 nm), laser scattering parameters showed significant and cultivar dependent changes versus time during cold storage and shelf-life. The used non-destructive methods were found to be suitable for objective sweet pepper quality determination. Cold storage combined shelf-life resulted in a relatively longer shelf-life, with a lower intensity and rate of quality decrease in time, based upon mass loss, stiffness, surface colour, and chlorophyll fluorescence changes. ‘Gigant’, ‘Carma’, and ‘Kárpia’ cultivars were found to be favourable, but ‘Kais’ and ‘Kun’ hot pepper samples were really sensitive to quality degradation.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Erika Bilicsi
Date Deposited: 06 Mar 2017 10:18
Last Modified: 04 Apr 2023 12:34

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