Authors:Tamás Zsom, Petra Polgári, Lien Phuong Le Nguyen, Géza Hitka, and Viktória Zsom-Muha
points were selected on the head (or curd, which consists of many floral shoots) of each broccoli sample. These fifteen points were randomly selected for non-destructive chlorophyll fluorescence analysis and for DA-index® evaluation. In three different
Authors:Tamás Zsom, Viktória Zsom-Muha, Lien Phuong Le Nguyen, Dávid Nagy, Géza Hitka, Petra Polgári, and László Baranyai
selected points were used for non-destructive surface color, DA-index® and chlorophyll fluorescence analysis. Quality changes caused by cold storage temperatures lower than optimal (2.5 and 5 °C) were intended to be followed and characterized – among others
Authors:Tamás Zsom, Edina Strohmayer, Lien Phuong Le Nguyen, Géza Hitka, and Viktória Zsom-Muha
Banana is a really chilling injury sensitive product. Its sensitivity to cold temperatures generates serious practical, economical and commercial problems. Chilling injury related physiological responses of Cavendish type green banana samples stored at 2.5, 5, 10 °C and near optimal (15 °C) cold storage temperature were investigated by nondestructive optical methods (surface color and chlorophyll fluorescence measurement, DA-index® evaluation) and by the determination of the physiological reactions (respiration, ethylene production, symptom manifestation) during cold storage and the 8-day long subsequent shelf-life. The positive effects of low temperature storage were proven on mass loss, respiration and ethylene production. In case of bananas stored at 2.5–10 °C, the chilling injury related changes in chlorophyll content related DA-index®, IR-values; Fm and Fv chlorophyll fluorescence values, the L*, a*, b*, C* and hue angle color characteristics suggested clearly from day 3 the onset of chilling injury several days before the visible signs of chilling injury appeared.