Regensburg 1998 – scientific programme

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AOE: Agrar- und Ökosystemphysik

AOE 2: Pflanzen und Boden

AOE 2.7: Talk

Monday, March 23, 1998, 16:00–16:15, T

Bruising of fleshy-like plant products — •Jiri Blahovec — Czech University of Agriculture, Prague, Czech Republic

Stress-induced enzymatic browning is one the most important limiting factor of product quality in case of soft fruits (apples, cherries, pears etc.) and soft vegetable (e.g. potato tubers). The bruise extent is expressed by bruise volume depending on the total work of loading and/or the energy absorbed in course of loading. The most important values of these quantities correspond to the beginning of bruising. These relations are described for apples, cherries and potato tubers.