Development of a Dielectric Spectroscopy Technique for Determining Key Chemical Components of Apple Maturity

Dielectric measurements (from 500 MHz to 20 GHz) on different standard solutions (K+, malic acid) with different sugar contents were assayed simulating concentrations of these substances during apple ripening. These assays were performed for considering the potential use of dielectric spectra (500 MHz to 20 GHz) to determine the optimal time for eating the fruit. Good correlations between a newly defined dielectric maturity index and the Thiault index were found. This work presents prospective data of dielectric spectra for certain apple key chemical components in order to consider its potential application as a nondestructive control sensor for the prediction of climacteric fruit maturity.