Articles
TEMPERATURE DEPENDENT TEXTURE CHANGES IN STORAGE OF ZESPRI™ GOLD
Article number
674_79
Pages
599 – 603
Language
English
Abstract
Firmness evolution during storage of Zespri™ Gold at different temperatures was investigated using different techniques.
The acoustic impulse response technique was assessed for its utility to monitor firmness for Zespri™ Gold kiwifruit during storage since it is a truly non-destructive technique.
Standard Magness-Taylor firmness has been widely used to measure fruit firmness and was selected as the reference measure.
The pattern of firmness loss showed the same general trend and was similar to that for green Hayward fruit.
The Magness Taylor firmness as determined with a food texture analyser reached a minimum level more rapidly whereas stiffness still decreased measurably at the end of storage.
The temperature effect could be clearly identified as a change in softening rate whereas different harvest dates influenced the shape of the softening curves for Zespri™ Gold kiwifruit.
The acoustic impulse response technique was assessed for its utility to monitor firmness for Zespri™ Gold kiwifruit during storage since it is a truly non-destructive technique.
Standard Magness-Taylor firmness has been widely used to measure fruit firmness and was selected as the reference measure.
The pattern of firmness loss showed the same general trend and was similar to that for green Hayward fruit.
The Magness Taylor firmness as determined with a food texture analyser reached a minimum level more rapidly whereas stiffness still decreased measurably at the end of storage.
The temperature effect could be clearly identified as a change in softening rate whereas different harvest dates influenced the shape of the softening curves for Zespri™ Gold kiwifruit.
Authors
W.C. Schotsmans, S. Nicholson, B. MacKay, A.J. Mawson
Keywords
kiwifruit, stiffness, softening, kinetic model
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