T1 Relaxation Time of Apple in Relation to HeatTreatment

摘要

The effect of heat treatment for the apples was examined by relaxation time. Heatingapples by water at 42 °C for 2 h could not affect the evaluation factors of qualiy (firmness, solublesolid content: SSC and titratable acidity: TA). The values of transverse relaxation time (T2) werenearly stable over the storage period in both heated apples and the control. However, this treatmentcaused the difference on T1. This might indicate T1 was more sensitive than the evaluation factors ofquality and T2. T1 increased during the storage at 20 °C not only in the control but also in the heatedapples. As T1 of the heated apples was shorter than that of control, heat treatment might delay thetime to reach plateau in T1 precedent to the change in the quality of the fruits.