Articles
COLOR CHANGES IN APPLE BRUISES OVER TIME
Article number
343_73
Pages
304 – 306
Language
Abstract
Bruising is often the single most important cause of rejection of apples at quality inspection.
An assessor’s ability to detect bruises depends upon bruise visbility, which in turn depends on both bruise size and color.
An assessor’s ability to detect bruises depends upon bruise visbility, which in turn depends on both bruise size and color.
A number of recent studies have investigated factors affecting bruise size (Klein, 1987; Saltveit, 1984; School and Holt, 1980; Topping and Luton, 1986) but only Ingle and Hyde (1968) have published data on the development of bruise color in apples with time after impact.
Given the importance of this area to the apple industry, we investigated the dynamics of changes in bruise color and fresh and dry weights with time to determine: how long bruises should be left to develop before fruit can be assessed for bruising; whether or not changes in water contents could account for the fading of bruises over time reported by industry personnel
Publication
Authors
W. Samim, N.H. Banks
Keywords
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