Assessment of Quality Changes of Medlar (Mespilus Germanica) During Ripening at Cold Storage

Medlar (Mespilus germanica) is widely cultivated in northern Iran and used as an edible fruit as well as home remedies. Short storage life of medlar fruit and its high susceptibility to weight loss and browning are the main limiting factors for its marketability. The aim of current work is to study geometrical (extracted from image), physical (texture and color) and chemical (titratable acidity) properties of medlar to determine the maturity and ripening stages. These parameters are of high importance due to their relation with sensorial quality and their effects on ripening level of medlar. The results revealed that none of the factors mensioned above were stable during the experiment. Result indicated that the lightness (L*), titratable acidity, firmness, h* and ripening index (RPI) decreased during medlar cold storage; while redness (a*), yellowness (b*), and C* values, total soluble solids and pH of medlar increased during this period. The use of the RPI made it possible to characterize three ripening stages (Fresh Medlar (FM), Ripe Medlar (RM), and OverRipe Medlar (ORM)) during the storage period of medlar. The results also showed that there was a significant relationship between ripeness stage and geometrical properties of medlar.