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ID 17339
file
title alternative
Effect of methyl bromide on the internal browning firmness and elasticity of flesh in un-bagged apple 'Fuji' fruit
creator
長内 敬明
元村 佳恵
NDC
Agriculture
abstract
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.
journal title
日本食品科学工学会誌
volume
Volume 50
issue
Issue 5
start page
254
end page
258
date of issued
2003-05
publisher
日本食品科学工学会
issn
1341-027X
ncid
language
jpn
nii type
Journal Article
HU type
Journal Articles
DCMI type
text
format
application/pdf
text version
publisher
rights
Copyright (c) 2003 日本食品科学工学会
department
Graduate School of Biosphere Science



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