Effect of methyl bromide on the internal browning, firmness and elasticity of flesh in un-bagged apple 'Fuji' fruit

For the investigation of physical properties of the internal-browning-affected fruit, un-bagged 'Fuji' apple fruit was sealed in stylofoam box with methyl bromide (MB). Internal browning was detected in all fruit treated with MB. No significant difference in flesh firmness measured by ordinary destructive methods was detected between MB-treated and non-treated fruit. In the MB-treated fruit, the frequencies of 2(nd) and 3(rd) resonance measured non-destructively by a Laser Doppler Vibrometer were lower than nontreated fruit. The elastic index, calculated with the frequency of 2(nd) resonance and fresh weight, total intensity of the vibration of fruit in the period from 2(nd) or 3(rd) resonance to 2 kHz were low in the MB-treated fruit. By elastic index and gain of the vibration of fruit measured by Laser Doppler Vibrometer, a possibility of the non-destructive detection of fruit with internal browning induced by MB was suggested.