Colour change of apple as a result of storage, shelf-life, and bruising
 
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Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, P.O. Box 201, 20-290 Lublin 27, Poland
Acceptance date: 2002-09-12
 
Int. Agrophys. 2002, 16(4): 261–268
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ABSTRACT
Two apple cultivars (Champion and Jonagold) were used to determine the colour of fruit skin in display conditions. The apples were stored for five months and then kept at shelflife conditions for an additional 15 days. The colour of each apple was measured at six points around the fruit from blush to ground colour. The measurements were performed with the Braive 6016 colorimeter according to the L*a*b* system. After storage, the colour of the apples was found to be stable, however, some changes in the colour components during display were observed. All the brightness and chromaticity parameters of blush were different to the ground colour, indicating red areas on this side of fruit. The blush did not change, while the slight increase in ground colour indicated the influence of shelf-conditions. All changes of colour at shelf-life could be described by linear regression, while the multiplicative model indicated the influences of time on the colour of fruit skin after bruising. The high blush colour consists of a more intensive component, which is frequently a reason why bruising is invisible in this area. The red component decreases after bruising, but increases under shelf-life conditions.
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