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ID 17339
本文ファイル
別タイトル
Effect of methyl bromide on the internal browning firmness and elasticity of flesh in un-bagged apple 'Fuji' fruit
著者
長内 敬明
元村 佳恵
NDC
農業
抄録(英)
For the investigation of physical properties of the internal-browning-affected fruit, un-bagged 'Fuji' apple fruit was sealed in stylofoam box with methyl bromide (MB). Internal browning was detected in all fruit treated with MB. No significant difference in flesh firmness measured by ordinary destructive methods was detected between MB-treated and non-treated fruit. In the MB-treated fruit, the frequencies of 2nd and 3rd resonance measured non-destructively by a Laser Doppler Vivrometer were lower than non-treated fruit, The elastic index, calculated with the frequency of 2nd resonance and fresh weight, total intensity of the vibration of fruit the period from 2nd or 3rd resonance to 2kHz were low in the MB-treated fruit. By elastic index and gain of the vibration of fruit mesured by Laser Doppler Vibrometer, a possibility of the non-destructive detection of fruit with internal browning induced by MB was suggested.
掲載誌名
日本食品科学工学会誌
50巻
5号
開始ページ
254
終了ページ
258
出版年月日
2003-05
出版者
日本食品科学工学会
ISSN
1341-027X
NCID
言語
日本語
NII資源タイプ
学術雑誌論文
広大資料タイプ
学術雑誌論文
DCMIタイプ
text
フォーマット
application/pdf
著者版フラグ
publisher
権利情報
Copyright (c) 2003 日本食品科学工学会
部局名
生物圏科学研究科