Measuring electrochemical fruit quality of refrigerated ‘Hanita’ plum by Bioelectric Vincent method

Abstract

‘Hanita’ plums were stored at 0, 5 and 12°C for up to 15 days plus 1 day at 25°C to investigate the temperature effects on particularly electrochemical parameters measured by Bioelectric Vincent method, and on physical and physiochemical attributes as well. Weight and firmness loss was lowest in plums refrigerated at 0°C during the period of storage. Plums at 0 and 5°C retained vitamin C content in the course of storage while plums at 20°C did not. Marked changes in fruit skin and flesh color were recorded regardless of the temperatures but the changes were lowest in plums stored at 0°C. Significant changes in electrochemical parameters were also noted for plums regardless of the storage temperatures. At the end of their storage period, plums had lower redox potential values, higher pH values and lower resistivity values irrespective of the temperatures. P-value, on the other hand, increased markedly for plums at 0°C, less markedly for plums at 5°C and slightly decreased for plums at 12°C at the end of storage period. Plums refrigerated at 0°C performed very well by resisting weight, firmness, soluble solids and vitamin C loss, and changes in color parameters. However, plums at 0°C recorded highest P-value indicating the lowest vital activity according to Bioelectric Vincent method