Physicochemical Factors for Evaluating Freshness of Apple and Tomato

사과 및 토마토의 신선도 평가를 위한 물리화학적 인자 탐색

  • 조용진 (한국식품개발연구원) ;
  • 황재관 (연세대학교 생물산업소재연구센터)
  • Published : 1998.10.01

Abstract

This study was performed to analyze the variation of various physicochemical factors related to the freshness of apple and tomato during post-harvest period. The total soluble solids content, uronic acid content, cell surface roughness. density, rupture deformation and rupture force were measured for 39 days at 7-day intervals for apple and for 11 days at 2-day intervals for tomato. respectively. The cell surface roughness of apple increased with the elapsed time, while the rupture force decreased. In case of tomato, uronic acid content, density and rupture deformation increased with the elapsed time whereas the rupture force decreased. Both apple and tomato exhibited the significant correlations among those physicochemical factors.

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