X-RAY CT IMAGING AND QUALITY DETECTION OF PEACH AT DIFFERENT PHYSIOLOGICAL MATURITY
Peach fruit at five different physiological maturities were X-ray scanned at different ripening stages. X-ray 
computed tomographic (CT) images of peaches at different maturity levels and ripening periods were compared. The 
effect of maturity and ripening on the X-ray absorption expressed in CT number and the physicochemical constituents of 
peach fruit were determined. Peaches were evaluated for values of CT number, density, moisture content, soluble solid, 
titratable acidity and pH. The CT number, density, moisture content, and titratable acidity decreased significantly with 
increased degree of maturity. Soluble solid and pH increased with increased maturity grade. Similarly, the CT number, 
density, moisture content, and titratable acidity decreased significantly with postharvest ripening time. The soluble solid 
and pH increased significantly as ripening time was prolonged. X-ray CT scanning could prove useful in monitoring the 
internal changes of peach fruit.