X-ray CT imaging and quality detection of peach at different physiological maturity

摘要

Peach fruit at five different physiological maturities were X-ray scanned at different ripening stages. X-ray computed tomographic (CT) images of peaches at different maturity levels and ripening periods were compared. The effect of maturity andripening on the X-ray absorption expressed in CT number and the physicochemical constituents of peach fruit were determined. Peaches were evaluated for values of CT number; density, moisture content, soluble solid, titratable acidity and pH. The CTnumber; density, moisture content, and titratable acidity decreased significantly with increased degree of maturity. Soluble solid and pH increased with increased maturity grade. Similarly, the CT number; density, moisture content, and titratable aciditydecreased significantly with postharvest ripening time. The soluble solid and pH increased significantly as ripening time was prolonged. X-ray CT scanning could prove useful in monitoring the internal changes of peach fruit.