Abstract:During fruit ripening, chlorophyll degradation is responsible for the degreening of the ground color, which is a well−established ripeness indicator for several species. In completely red−pigmented cultivars of fruits such as apples and peaches, this process is not visible, being masked by anthocyanins in the skin. Two different optical systems were developed to non−destructively assess the chlorophyll content in these fruits, to estimate ripeness, and to optimize harvesting and postharvest management. A fluor… Show more
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