Freshness evaluation method of garden stuff

摘要

P To provide a method of accurately evaluating freshness of fruits and vegetables with a single measurement without relying ON sensory evaluation. PSOLUTION: The method of evaluating freshness of fruits and vegetables includes: a step of determining the lipid peroxide equivalent and phospholipid equivalent and glycolipid equivalent which are contained in fruits and vegetables; a step of calculating, based ON the determined lipid peroxide equivalent, phospholipid equivalent and glycolipid equivalent and the freshness value having a high correlation with the accumulated temperature to which the fruits and vegetables have been exposed from the time of harvest to the time of evaluating the freshness; and a step of determining the freshness of the fruits and vegetables from the calculated freshness value. PCOPYRIGHT: (C)2010 and JPO& INPIT