التفاصيل البيبلوغرافية
| العنوان: |
Fruit texture assessment and interpretation in 'Hass' avocado. |
| المؤلفون: |
Burdon, Jeremy, Billing, David |
| المصدر: |
New Zealand Journal of Crop & Horticultural Science; Sep2024, Vol. 52 Issue 3, p226-239, 14p |
| مصطلحات موضوعية: |
FRUIT ripening, FRUIT texture, DRIED fruit, FRUIT drying, TURGOR |
| مستخلص: |
Postharvest assessment of 'Hass' avocado fruit ripening is frequently monitored by the fruit texture as it changes from hard to soft and 'buttery'. This large change in texture is easily measured, commonly by a penetrometer after removal of a small area of skin or by a whole-fruit compression measurement. The penetrometer is slow and destructive whereas the compression measurement is rapid and may be considered as non-destructive depending on the method. Investigation of the two methods on the same batch of fruit reveals information pertinent to the understanding of fruit ripening — beyond the simple provision of a numerical assessment of the progress of ripening. Monitoring of fruit under drying conditions revealed the role that fruit turgor plays in the compression measurement, and how it contributes to our understanding of the numerical values. Likewise, the observed variation among individual fruit ripening times may mean that averaged values are misleading, suggesting that fruit ripening takes longer than it actually does. The key element in the fruit-to-fruit variability was the pre-climacteric period before the fruit ripened. Additional penetrometer measurements of five regions of the fruit flesh for each fruit assessed quantified differences in mesocarp softening within the fruit. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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