عنوان مقاله
رسیدگی هلو – تفکیک درجه نرمی گوشت هلو درزمان برداشت و پس از برداشت
فهرست مطالب
چکیده
مقدمه
مواد و روش ها
نتایج و بحث
نتیجه گیری
بخشی از مقاله
مواد میوه
سه رقم هلو با مشخصات رنگ ظاهری زمینه ارزیابی شدند. ژنوتیپ های نرم شاملRyan Sun و Sweet Septemberو نوع سفت شامل Kakamas بودند. میوه ها از یک باغ تجاری واقع در مرکز شیلی برداشت شدند. ۱۵ درخت از هر واریته که از نظر تولید یکنواخت بودند انتخاب شدند. میوه ها به طور متوالی هر ۲ تا ۳روز برای کل ۲۴۰ نمونه برداشت شدند.
کلمات کلیدی:
Peach ripening: Segregation at harvest and postharvest flesh softening P. Shinyaa, L. Contador a, S. Predieri b, P. Rubioa, R. Infantea,∗ a Departamento de Producción Agrícola, University of Chile, Casilla, 1004 Santiago, Chile b Istituto di Biometeorologia, Area Ricerca CNR, Via Gobetti 101, 40129 Bologna, Italy a r t i c l e i n f o Article history: Received 16 May 2012 Received in revised form 17 July 2013 Accepted 19 July 2013 Keywords: Texture Flesh firmness Maturation Stone fruit Harvest index a b s t r a c t The peach melting flesh cultivars ‘Ryan Sun’ and ‘Sweet September’ and the non-melting, ‘Kakamas’ were harvested according to their visually assessed ground color and divided into four, ripeness classes (M1, M2, M3, and M4). The following aspects were determined:fruit mass, soluble, solids content(SSC), ground skin hue angle (h◦) and chroma (C*), the absorbance difference at 670 nm and, 720 nm index (IAD), and the texture (fruit firmness measured with a needle, flesh firmness measured, with a 7.9 mm plunger, and uniaxial compression strength). Considering that in peaches, the h◦ of the, ground color and the IAD are maturity indicators closely associated with ripeness and particularly with, flesh firmness, the texture parameters and their relationship to h◦ and IAD were examined. The visual, assessment of the ground color was validated as the criterion for sorting the ripeness levels in peaches, as confirmed by h◦ and IAD. Fruit firmness assessed with the needle and that with the 7.9 mm plunger, were highly correlated with each other and with the h◦ and IAD, whereas the compression strength, exhibited less correlation with the optical properties of the skin. The non-melting ‘Kakamas’ showed, the poorest correlation between texture and h◦ and IAD. Comparing both optical properties, the IAD, showed a higher correlation with texture features than the h◦. In a second experiment, fruit from the M3 ripeness class was maintained in a ripening chamber (20 ◦C, and 80% RH) untilthe flesh was softened for consumption. During postharvest, the first two principal, components of a principal component analysis explained 85% of the total variance ofthe texture, components and the optical properties ofthe skin. PC1 (67.2%) was defined positively by the texture, parameters and IAD. The h◦ of the ground color was negatively related to all texture parameters, and, IAD. PC2 (17.8%) was associated positively with the juice content, and this parameter proved to be, independent of all others.
