Nondestructive measurement of kiwifruit firmness, soluble solid content (SSC), titratable acidity (TA), and sensory quality by vibration spectrum
Abstract Maturity is a key attribute to evaluate the quality and acceptability of fruit products. In this study, the impact method was used for nondestructive measurement of kiwifruit maturity. The fruit was vertically dropped onto an impact plate, and an accelerometer was used to measure the respon...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-02-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1390 |