無袋リンゴ「ふじ」果実の臭化メチル処理が内部褐変の発生、果肉硬度、果肉の弾性に及ぼす影響

Effect of methyl bromide on the internal browning firmness and elasticity of flesh in un-bagged apple 'Fuji' fruit

長内 敬明

元村 佳恵

櫻井 直樹

日本食品科学工学会誌

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.

農業 [ 610 ]

日本語

日本食品科学工学会

Copyright (c) 2003 日本食品科学工学会

[NCID] AN10467499

[ISSN] 1341-027X