The correlation between the physical properties of fruits such as their dimensions, projected areas, volume, and mass may assist in predicting fruit quality along with the development of post-harvest machinery. Thus, the present study aims to predict the mass of kinnow mandarin (Citrus reticulata L.) fruit as a function of its axial dimensions, projected areas, and volume using linear and nonlinear mathematical models (quadratic, power, and s-curve). Further, the mass models were presented under three different classifications: dimension based, projected area based, and volume based. The effect of size grading was also evaluated and compared with the data of ungraded fruits. Results showed that mass modeling based on dimensions and volume of ungraded fruits was more appropriate compared to individual grades. The quadratic model based on geometric mean diameter (R 2 = 0.956) and ellipsoid volume (R 2 = 0.955) are recommended for predicting the mass of ungraded fruits with maximal accuracy. Practical applicationMass based fruit grading is one of the important aspects of packaging as it not only reduces the wastage of handling and transportation resources by optimizing packaging formations but also enhances the marketability of commodity. Consumers generally prefer the fruits of uniform size, weight, and shape. Grading of horticultural produce is usually based on its appearance, size, and weight. The automatic fruit grading techniques generally use mass as a grading parameter due to its accuracy and effectiveness of the operation. The available kinnow grading systems primarily grade the fruits based on their dimensional attributes. Hence, the study was aimed at mass modeling of kinnow mandarin based on the selected engineering attributes such that results might be helpful to develop an accurate automatic grading system for grading based on the combined approach of size and mass. This study provides information about relationships between fruit mass and axial dimensions, projected areas, and volume, which are useful for the development of mass, and size based kinnow grading systems.

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Purpose This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers. Design/methodology/approach Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA). Findings Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R2 = 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were 40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution. Originality/value This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries by stabilizing the price during glut sea.

The correlation between physical parameters of guava like axial dimensions, projected area, volume, and mass is essential for developing postharvest machineries especially grading systems. The present study focused on measuring physical characteristics (dimensions, projected area, and volume) of guava (cv. Allahabad safeda), and the development of predictive linear and nonlinear (linear, quadratic, power, and S-curve) models to determine the mass of guava. The fruits were graded based on the maximum equatorial diameter in three grades that is, large (Φ = 66-75 mm), medium (Φ = 54-65 mm), small (Φ = 43-53 mm), and mass modeling was performed. The model equations were also fitted on ungraded fruits samples for comparison purpose. The major, intermediate, minor intercepts, geometric mean diameter, weight, volume, and criteria projected area

The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to read out their PLD controlling behaviour. Based on in-vitro results, reagents like hexanal and inositol were used to regulate PLD activity of litchi fruit stored at ambient temperature and their effects on fruit quality and physiological characteristics were also investigated. The results showed that combinatorial chemical treatment was successful in maintaining freshness of fruit through delayed physiological loss in weight and hence maintaining firmness. Combinatorial treated fruit had lower browning index than control by day 7. This novel treatment also maintained comparable levels of total phenolics and lowered the level of malondialdehyde. Evaluation of antioxidative enzymatic profile also confirmed the alleviation of oxidative stress of litchi fruit at ambient temperature. Thus, this strategy of enzyme regulation could play a vital role in overall quality maintenance of litchi fruit.

A mechanical peeler cum juice extractor was designed and developed for simultaneous peeling and juice extraction of kinnow and sweet orange fruits. Based on the designed components and prior optimization of operational parameters for peeling of both the fruits, a functional machine was developed. Major components of the machine include spur gear assembly (U 102 mm and U 76 mm), two fruit holders (U 30 mm), revolving shaft with length 570 mm, clearance of the tool for peeling 25 mm and cutting knife with length 80 mm, respectively. This peeler was operated using a motor, gear assembly and the combination of pulleys. The juice extractor was also fitted with a conical hopper having a flattened base to facilitate the juice extraction of peeled fruits. For performance evaluation, fruit rotation speed was considered as independent parameter and was varied at 220, 260, 280, 300, 360 rpm, whereas peeling time (s), peeling efficiency (%), peel remained on fruit (%) and juice loss (%) were taken as dependent parameters. The machine resulted in best performance at fruit rotational speed of 220 rpm (kinnow) and 260 rpm (sweet orange) with higher peeling efficiency and minimum juice loss. The capacity for peeling and juicing operation was 60-90 kg/h (kinnow) and 50-60 kg/h (sweet orange), respectively. This composite peeling cum juice extractor machine can find its applicability in cottage citrus fruit juice processing industries as well as for the domestic juice sellers.

The physical and chemical characteristics of five pomegranate cultivars (Mridula, Ganesh, White muscut, G-137 and Jalor seedless) were examined in the present investigation. Physical properties of different cultivars were determined such as major diameter (85.05 to 91.62 mm), intermediate diameter (76.85 to 87.83 mm), minor diameter (79.86 to 90.01 mm), sphericity (0.903 to 0.937), fruit weight (294.4 to 404.14 g), fruit volume (289 to 387 mL), number of arils per fruit, weight of 100 arils were evaluated and analysed for the varietal difference. In addition, properties such as peel moisture content (68.72 to 74.15% w.b.), aril moisture content (78.25 to 81.82% w.b.), peel ash content (0.81 to 1.51%), aril ash content (0.29 to 0.53%), juice pH (3.47 to 3.96), total soluble solids (11.60 to 13.00 °Brix), titratable acidity (0.42 to 0.58%), total phenolic content, juice yield per fruit (104 to 186 mL) juice turbidity (142.20 to 364.50 NTU) and textural properties, like fruit compressive strength/firmness of arils (23.09 to 34.54 N), cutting strength of peel (84.33 to 111.35 N) and aril skin puncture force (0.28 to 0.38 N) were also investigated. Overall results suggested that the measured physico-chemical properties were quite different by the cultivar differences.