Articles
RIPENESS SENSING AND QUALITY ASSESSMENT OF APRICOTS
Article number
562_41
Pages
347 – 352
Language
English
Abstract
The objective of the paper reported was to determine the role of parameters, such as the rupture stress, the coefficient of elasticity and the color characteristic in ripeness sensing of apricots.
The results of the discriminant analysis for two variables – the coefficient of elasticity and the color characteristic – shows the best fit for the selection into three ripeness classes, better than with other combinations, where the rupture stress is included.
The advantage of the use of these two parameters is that these ones are to be determined by nondestructive methods that can be performed under off-laboratory conditions as well.
The results of the discriminant analysis for two variables – the coefficient of elasticity and the color characteristic – shows the best fit for the selection into three ripeness classes, better than with other combinations, where the rupture stress is included.
The advantage of the use of these two parameters is that these ones are to be determined by nondestructive methods that can be performed under off-laboratory conditions as well.
Authors
A. Fekete, J. Felföldi
Keywords
Rupture stress Coefficient of elasticity, Color characteristic
Online Articles (50)