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Unformatted text preview: Total soluble solids in the commodity Usually sugars, some acids Refractometer NIR spectrophotomete Refractometer, NIR spectrophotometer Starch conversion Starch glucose I 2 /KI solution turns starch black Changing patterns associated with ripening Apples Bananas Mangos Kiwifruit Kiwifruit Time 3 Acidity Falls during ripening of many fruits Apricots Time Used as a maturity index (with soluble solids content) for citrus Requires titration, by hand or automatic Oil content Specifically for avocados Strongly correlated with flavor quality Has been replaced by dry matter content Easier to measure (microwave) Aroma Changes during maturation and ripening Hard to quantitate Electronic nose may help Has been used for melon maturity Online maturity monitoring Speed Easily measured Firmness, NIR/Sugars...
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This note was uploaded on 12/04/2010 for the course AGRONOMY PLB174 taught by Professor Michaelreid during the Spring '10 term at UC Davis.
- Spring '10