Characterizing the tissue of apple air-dried and osmo-air-dried rings by X-CT and OCT and relationship with ring crispness and fruit maturity at harvest measured by TRS KU Leuven
Air-dried apple rings were prepared from ‘Golden Delicious’ apples selected at harvest as less mature and more mature according to the absorption coefficient measured at 670nm by time-resolved reflectance spectroscopy (TRS), stored in air for 5months, and subjected to air-drying with (OSMO) and without (noOSMO) osmodehydration pre-treatment (60% sucrose syrup). Selected rings were submitted to microstructural analysis by X-ray computed ...