Articles
DETERMINATION OF APPLE MATURITY BY NIT
Article number
368_34
Pages
276 – 280
Language
Abstract
The application possibilities of the NIT method were investigated for predicting a few chemical and physical factors.
Using six cultivars of apple (Jonnee, Jonagold, Jonathan, Golden Delicious, Gloster and Mutsu) three different picking date (ten days apart) were applied.
Calibrations of the dry matter and juice pH were the best (C>0.90, cv %=3–4 %). Hardness, acidity and pectin content had lower values (C=0.85–0.88, cv %=9–10 %). Refraction showed extremely low correlation (C=0.75, cv %=7 %) because of the lack of its reliabte determination.
Using six cultivars of apple (Jonnee, Jonagold, Jonathan, Golden Delicious, Gloster and Mutsu) three different picking date (ten days apart) were applied.
Calibrations of the dry matter and juice pH were the best (C>0.90, cv %=3–4 %). Hardness, acidity and pectin content had lower values (C=0.85–0.88, cv %=9–10 %). Refraction showed extremely low correlation (C=0.75, cv %=7 %) because of the lack of its reliabte determination.
Authors
T. Lovász, A. Salgó, P. Merész, P. Sass
Keywords
dry matter, hardness, juice pH, pectin, refraction, titrable acidity
Online Articles (109)