| Accession number;01A0822289 |
| Title;Quantitative measurement of mealiness in apple flesh. |
| Author;MOTOMURA Y(Hirosaki Univ.) TAKAHASHI J(Hirosaki Univ.) NARA K(Hirosaki Univ.) |
Journal Title;Bulletin of the Faculty of Agriculture and Life Science Hirosaki University
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Journal Code:F0650B
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ISSN:1344-8897
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VOL.;NO.3;PAGE.23-28(2000)
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| Figure&Table&Reference;FIG.1, TBL.4, REF.8 |
| Pub. Country;Japan |
| Language;English |
| Abstract;Seven cultivars of apple fruit were stored at 0.DEG.C. or 20.DEG.C. for 4 or 8 weeks. Flesh of 'Iwai', 'Starking Delicious', and 'Jonagold' displayed a typically mealy texture with the decrease in flesh firmness. In the fruit of 'Akane' and 'Tsugaru', slight onset of mealiness was observed, although the flesh firmness decreased. With 'Fuji', a decrease in flesh firmness and onset of mealiness were not observed. Shaking of the discs prepared from flesh in a sucrose solution resulted in the weight of the discs decreasing in correspondence with the progress of the mealiness. The percent decrease in the weight of the discs by shaking in a sucrose solution for 4hrs appears to be a useful index for the quantitative determination of the degree of mealiness. (author abst.) |
