Using Chlorophyll Fluorescence for the Rapid, Non-Destructive Assessment of Apple Fruit Quality
Author: Dr. Jun Song, Dr. Charles Forney
Published: 2005
Summary: The objectives of this study were: To characterize the relationship between chlorophyll fluorescence and the eating quality indices of firmness, sweetness, acidity, SS/TA and aroma production. To determine the effects of cultivar, maturity, storage, and 1-MCP on this relationship. To identify chlorophyll fluorescence parameters that can be used to sort fruit for internal quality.
