Application of optical methods to assess the composition of dried and fresh apples
Elena V. Timchenko 1
Lidiia P. Timchenko 2,
Irina V. Kurbatova 2,
1 Samara, Samara University Samara, Russia
2 Samara, Lyceum "Technical" Samara, Russia
Abstract
The paper presents the results of a comparative analysis of the optical properties of dried and fresh apples.
The most common varieties of apples, “Kuibyshevskoye” (green) and “Konfetnoye” (red), were used as research objects. These varieties of apple fruits were cut into pieces 4 mm thick for further drying in the oven at a temperature of 60 degrees for 7 hours. The apples were examined using a set of optical methods before and after the oven drying process in order to determine their beneficial properties.
The experiments were carried out using a laser confocal fluorescence microscopy system assembled on the basis of an Olympus IX71 microscope and an ANDOR laser combine, as well as fluorescence analysis using a Sharmrock S R-303i spectrometer (Andor Technology Ltd., UK), a digital cooled camera ANDOR DV- 420A-OE (Andor Technology Ltd., UK) and a computer. An additional analysis method was the fluorescence method, which was implemented on the basis of a Sharmrock S R-303i spectrometer (Andor Technology Ltd., UK), a digital cooled camera ANDOR DV-420A-OE (Andor Technology Ltd., UK) and a computer.
As a result of experimental studies, an optical parameter was introduced that characterizes the beneficial properties of apples. It has been shown that the drying process leads to the loss of beneficial properties of green apples. While in red varieties of apples the beneficial properties are preserved, which was established using the introduced optical coefficient.
Microscopic analysis of the studied apple fruits in fresh and dried form showed that in the dried state, the cell structure of green apple varieties is not preserved, chlorophyll is absent, and therefore useful substances are not preserved, as in red apples.
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Elena Timchenko
Samara University
Россия
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Discussion
Lomova Maria
Why do you think green and red apples have differences in texture when dried?
Elena Timchenko
Good day!
Thank you for your question.
This is due to the different composition of apples. Green apples contain more useful properties, iron and less sugar than red apples.
However, the higher glucose content in red apples during heat treatment causes dehydration of sugar with the release of water molecules. Due to this, dried red apples retain their properties better
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