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首页> 外文期刊>Innovative Food Science & Emerging Technologies >Application of Kubelka-Munk analysis to the study of translucency in fresh-cut tomato.
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Application of Kubelka-Munk analysis to the study of translucency in fresh-cut tomato.

机译：Kubelka-Munk分析在鲜切番茄半透明性研究中的应用。

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In order to assess the development of translucency in fresh-cut tomato (Lycopersicum esculentum cv. Belissimo) during refrigerated storage, two experiments were conducted. In the first one, tomato slices obtained from fruits at breaker and at red stage were stored at 5+or-0.5 degrees C and monitored at regular intervals for 9 days. In the second one, slices obtained from fruits at the light-red stage were stored at 5+or-0.5 degrees C, 9+or-0.7 degrees C and 13+or-0.7 degrees C for 4 days. Intact (control) fruits were stored at the same conditions and sliced immediately before the evaluations. In both experiments, translucency was assessed using Kubelka-Munk analysis and through visual evaluation using a scale from 0 to 4. The translucency of cut tomato slices increased during storage in both experiments. Fruits at red stage got translucent faster than fruits at breaker stage and the intensity of translucency was also higher for more ripe fruit. The storage temperature did not influence significantly the development of translucency, indicating that the water soaking of the pericarp tissue is not a result of chilling injury. The K/S (absorption coefficient/scattering coefficient) ratio increased during storage for cut fruits and remained practically constant for intact fruits, reflecting the effects of treatment observed visually. Additional experiments indicated that the removal of the locular gel combined or not with washing and drying the slice cut surface inhibited the development of translucency..
机译：为了评估冷藏过程中鲜切番茄（Lycopersicum esculentum cv。Belissimo）中半透明性的发展，进行了两个实验。在第一个中，将在破碎和红色阶段从果实获得的番茄切片存储在5+或-0.5摄氏度下，并定期监控9天。在第二个中，将在浅红色阶段从水果中获得的切片在5+或-0.5摄氏度，9 +或-0.7摄氏度和13+或-0.7摄氏度下保存4天。完整（对照）水果在相同条件下保存，并在评估前立即切成薄片。在两个实验中，使用Kubelka-Munk分析评估透明度，并使用0到4的等级通过视觉评估。在两个实验中，番茄切块的透明度在存储过程中均增加。红色阶段的水果比破碎阶段的水果半透明的速度更快，并且对于更成熟的水果而言，半透明的强度也更高。贮藏温度并未显着影响半透明性的发展，这表明果皮组织的水浸泡不是冷害的结果。 K / S（吸收系数/散射系数）之比在储存期间对于切好的水果有所增加，而对于完整的水果则几乎保持恒定，反映了视觉观察到的处理效果。额外的实验表明，与洗涤和干燥切面的表面相结合或不结合，除去胶状凝胶会抑制半透明性的发展。

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