Abstract
A combination of two-dimensional nuclear magnetic resonance (NMR) relaxometry and optical microscopy is used to investigate the effects of ripening and high-pressure treatment on tomato pericarp tissue. It is shown that the relaxation times of the vacuolar water increase during the early stages of ripening even when there is no visible change and that this could be the basis of a useful on-line sensor for sorting tomatoes. The membrane rupturing and biopolymer denaturation associated with high-pressure treatments are also reflected in the NMR relaxation spectra.
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