Laser-induced fluorescence spectroscopy (lifs) - a non-destructive method to detect tissue browning

dc.contributor.author	Wulf, Janina S.
dc.contributor.author	Herppich, Werner B.
dc.contributor.author	Geyer, Martin
dc.contributor.author	Zude, Manuela
dc.date.accessioned	2021-10-07T13:13:00Z
dc.date.available	2021-10-07T13:13:00Z
dc.date.issued	2000
dc.identifier.issn	23105496
dc.identifier.uri	http://hdl.handle.net/123456789/6157
dc.description	6p:, ill.	en_US
dc.description.abstract	Laser-induced fluorescence spectroscopy (LIFS) was non-destructively applied on sound and bruised apples. Furthermore, the technique was tested to measure surface browning of freshly cut banana slices, which were treated with different anti-oxidative additives. Changes in the apple fruit composition after bruising become visible in intensity variations of the blue-green and red fluorescence. Tissue browning of banana slices was detected by changes in the blue-green fluorescence. Such effects were obtained before the symptoms could be visually noticed. Results of the present study point out the potential of LIFS to non-destructively detect physiological changes of fruit composition during the entire processing chain of fresh fruit	en_US
dc.language.iso	en	en_US
dc.publisher	University of Cape Coast	en_US
dc.subject	Apple	en_US
dc.subject	Banana	en_US
dc.subject	Tissue browning	en_US
dc.subject	Fruit salad	en_US
dc.subject	Fluorescence	en_US
dc.title	Laser-induced fluorescence spectroscopy (lifs) - a non-destructive method to detect tissue browning	en_US
dc.type	Article	en_US