MISC

2002年4月

Surface gloss and weight of eggplant during storage

BIOSYSTEMS ENGINEERING
  • SN Jha
  • ,
  • T Matsuoka
  • ,
  • K Miyauchi

81
4
開始ページ
407
終了ページ
412
記述言語
英語
掲載種別
DOI
10.1006/bioe.2002.0044
出版者・発行元
ACADEMIC PRESS INC ELSEVIER SCIENCE

Surface gloss and weight loss are two important parameters to judge the freshness of eggplant. Data were collected in order to develop some quick and reliable instrumental methods to determine these. Surface gloss and weight loss of eggplant stored for 0-96h at 80-84% relative humidity and 20degreesC temperature were determined using a computerized spectral radiometer and a precision electronic balance, respectively. The surface gloss was quantified in terms of gloss index, and a relationship between weight and gloss index during storage of eggplant was established. Gloss index and weight both decreased quadratically with storage period. Major changes were observed in the first 48 h of storage. Weight and gloss index of eggplant during storage were found to be correlated linearly. (C) 2002 Silsoe Research Institute. Published by Elsevier Science Ltd. All rights reserved.

Web of Science ® 被引用回数 : 21

リンク情報
DOI
https://doi.org/10.1006/bioe.2002.0044
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000176685000005&DestApp=WOS_CPL

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