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Maturity Evaluation of Avocados by NMR Methods
Year:
1993
Authors :
Sarig, Yoav
;
.
Volume :
55
Co-Authors:
Chen, P., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Department of Food Science and Technology, University of California, Davis, California, U.S.A. and Institute of Agricultural Engineering, A.R.O., The Vocani Center, Bet Dagan, Israel
McCarthy, M.J., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Kauten, R., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Sarig, Y., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Han, S., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Facilitators :
From page:
177
To page:
187
(
Total pages:
11
)
Abstract:
Nuclear magnetic resonance (NMR) experiments were conducted to find desirable methods for maturity evaluation of avocado fruits. NMR image intensity, the ratio of the oil and water resonance peaks of the one-dimensional NMR spectrum, and both the spin-lattice relaxation time (T1) and spin-spin relaxation time (T2) of water in the fruit were found to correlate with maturity of the fruit. The technique of using a surface-coil NMR probe to obtain the oil/water resonance peak ratio of the signal from a region of an intact fruit produced the best result and has desirable features for high-speed sorting.
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More details
DOI :
10.1006/jaer.1993.1042
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
28750
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:41
Scientific Publication
Maturity Evaluation of Avocados by NMR Methods
55
Chen, P., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Department of Food Science and Technology, University of California, Davis, California, U.S.A. and Institute of Agricultural Engineering, A.R.O., The Vocani Center, Bet Dagan, Israel
McCarthy, M.J., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Kauten, R., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Sarig, Y., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Han, S., Department of Agricultural Engineering, University of California, Davis, California, U.S.A.
Maturity Evaluation of Avocados by NMR Methods
Nuclear magnetic resonance (NMR) experiments were conducted to find desirable methods for maturity evaluation of avocado fruits. NMR image intensity, the ratio of the oil and water resonance peaks of the one-dimensional NMR spectrum, and both the spin-lattice relaxation time (T1) and spin-spin relaxation time (T2) of water in the fruit were found to correlate with maturity of the fruit. The technique of using a surface-coil NMR probe to obtain the oil/water resonance peak ratio of the signal from a region of an intact fruit produced the best result and has desirable features for high-speed sorting.
Scientific Publication
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