Developmental changes in fruit texture during ripening were determined based on remote sensing of surface vibrations. The technique was evaluated with fruit having a range of firmness and textural characteristics including kiwifruit [Actinidia deliciosa (A. Chev.) Liang et Ferguson, 'Hayward'] treated with ethylene, apple (Malus ×domestica Borkh. 'Ourei')stored at 10 or 20 °C and persimmon (Diospyros kaki L. 'Fuyu') stored at 10 °C. In each case fruit were placed on a stage capable of imparting sine wave vibrations with frequencies ranging from 5 to 2,000 Hz. The vibration transmitted through the fruit to the top surface was precisely measured without any direct contact with the Doppler laser vibrometer. The perceived fruit surface signal was corrected by subtraction of the stage vibration based on an accelerometer signal, hence the true vibrational signal of the fruit mass was determined. The phase shift at selected frequencies was based on the difference between the input and output vibration. The phase shift significantly increased in the range of 1,200 to 1,600 Hz in all three kinds of fruit analyzed as a function of maturation. The resonance frequency, peak height, and peak width of second resonance peak were also determined. The resonance frequency decreased in all fruit as a function of maturation. In apple, the peak height decreased as a function of storage duration, but in kiwifruit and persimmon the peak height fluctuated and a consistent pattern in this particular parameter was not observed. The amplitude of vibration decreased as a function of maturation when the imposed vibration exceeded 1,200 Hz. Data clearly showed that the Doppler laser vibrometer is capable of detecting the phase shift and vibration amplitude of fruit, and can be used as a versatile remote sensory tool for determining fruit firmness and for evaluations of maturity.
Tomato (Solanum lycopersicum) is a rich source of lycopene, a carotenoid that confers various positive biological effects such as improved lipid metabolism. Here, we conducted a randomized, double-blind, placebo-controlled, parallel-group comparative study to investigate the effects of regular and continuous intake of a new high-lycopene tomato, a variety named PR-7, for 12 weeks, based on 74 healthy Japanese subjects with low-density lipoprotein cholesterol (LDL-C) levels ≥120 to <160 mg/dL. The subjects were randomly assigned to either the high-lycopene tomato or placebo (lycopene-free tomato) group. Each subject in the high-lycopene group ingested 50 g of semidried PR-7 (lycopene, 22.0–27.8 mg/day) each day for 12 weeks, while subjects in the placebo group ingested placebo semidried tomato. Medical interviews were conducted, vital signs were monitored, body composition was determined, and blood and saliva samples were taken at weeks 0 (baseline), 4, 8, and 12. The primary outcome assessed was LDL-C. The intake of high-lycopene tomato increased lycopene levels in this group compared to levels in the placebo group (p < 0.001). In addition, high-lycopene tomato intake improved LDL-C (p = 0.027). The intake of high-lycopene tomato, PR-7, reduced LDL-C and was confirmed to be safe.
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