Analysis of apple fruit quality and investigations of fluorescence and light reflection by apple surface
Fluorescence of apple fruit surface (cv. Antonovka obyknovennaya) was measured at 685 and 735 nm ware length on sun exposed and shaded side. Intact and scald injured fruit were used for investigations. Increase of chlorophyll fluorescence was established during onset of ripening followed by its decrease. Fluorescence intensity is reduced with the development of scald in stored apples characterized by browning. The investigations conducted show that the coefficients of light reflection and fluorescence of apple surface should be used for determination of fruit quality during ripening and also storage.