Physico-chemical quality parameters and overall quality index of apple during storage
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- 作者：Shyam Narayan Jha (1) snjha_ciphet@yahoo.co.in
D. R. Rai (1)
Rajiv Shrama (1) - 关键词：Apple – ; Storage – ; Acidity – ; Total soluble solids – ; Prediction – ; Nondestructive
- 刊名：Journal of Food Science and Technology
- 出版年：2012
- 出版时间：October 2012
- 年：2012
- 卷：49
- 期：5
- 页码：594-600
- 全文大小：215.6 KB
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- ISSN：0975-8402
文摘
Physico-chemical quality parameters of apple were measured during storage using standard techniques and fitted to model expressions for developing an overall quality index (Iq). Predicted Iq was validated with the trends of sensory scores. Total Soluble Solids (TSS) and acidity varied from 13.2 to 12.3 潞Brix and 0.161 to 0.079%, respectively whereas, Hunter colour values L, a, b and yellowness index were 48.7–56.1, 11.0–19.4, 18.8–20.2 and 84.6–98.2, respectively. The gloss at 45 and 60潞 incidence angles, density and Iq varied from 7.5 to 4.3 and 6.7 to 2.6 GU, 1.01 to 0.96 kg m−3 and 0.26 to 1.02, respectively. The variation in sensory overall quality scores with storage period was found to be in line with computed overall quality index. The Iq thus, could be defined as the ratio of product of acidity and TSS to the mode of product of a and b Hunter colour values. The polynomial regression equations for Iq with TSS, acidity, a, b, and storage period yielded the correlation coefficients of 0.8443, 0.9838, 0.7130, 0.7183 and 0.9665, respectively; which indicated that overall quality index could be predicted nondestructively using any one of these parameters during storage.