Fundamental characteristics of Delayed light emission (DLE) from Japanese apricots (
Prunus mume SIEB, et Zucc.) were investigated to evaluate the maturity and freshness of the fruit.
1. DLE intensity of Japanese apricots increased with the times of dark periods ahead of excitation, with the exception under 1min of dark period. The highest intensity of DLE was obtained at the dark period of 20min under the decay period of 1.5sec (Fig. 1).
2. The exciting conditions for obtaining the high and stable DLE intensity were obtained as follows: (Fig. 2, 3, 4)
Exciting time; 1sec,
Illumination intensity; above 5500lx,
Fruit temperature; 23-28°C
3. DLE characteristics of Japanese apricots were measured by the dark period of 10min, exciting illuminance of 5500lx, exciting time of 2sec and decay period of 0.7sec, and the following results were obtained.
(1) DLE intensity, hardness and acid content of Japanese apricots had little changed according to the harvest date during the commercial harvest periods (Fig. 5).
(2) Harvested Japanese apricots placed in a room temperature were softened and yellow-ripened rapidly (Fig. 5). Commercial value of the apricots declined at the time the hue of peel color changed into 2.5GY, accompanied with the remarkable decrease of the DLE (Fig. 6).
(3) The DLE intensity was found to be directly proportional to the hardness of Japanese apricots (Fig. 7).
4. Four sorts of storage conditions were compard for twelve days with Japanese apricots. Low temperature storage of 10°C was effective for preserving freshness of the apricots, and the freshness of stored fruits were evaluated by means of DLE (Fig. 8, Table 1).
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