Características de frutos de café sob compressão

Couto, Sandra M.; Batista, Cláudia da Silva; Devilla, Ivano Alessandro; Paim, Vivian T.

doi:10.1590/s1415-43662002000100021

Cited by 4 publications

(2 citation statements)

References 5 publications

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“…From production to consumption, horticultural products are prone to the action of static and dynamic forces during the operations and to processing to which they are submitted (Couto et al, 2002). Mechanical damage is extremely common during fruit handling, and is defi ned as plastic deformation, superfi cial rupture and destruction of vegetable tissue due to external forces (Sanches et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Postharvest mechanical damage affects fruit quality of 'Montenegrina' and 'Rainha' tangerines

Montero

Schwarz

Santos

et al. 2009

Pesq. agropec. bras.

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-The objective of this work was to evaluate the visual and chemical quality of tangerines after mechanical damage by impacts. The tangerine cultivars Montenegrina and Rainha were submitted to different degrees of impact and evaluated for decay and oleocellosis, loss of fresh weight, total soluble solids, total titratable acidity and ascorbic acid degradation, as well as for epicarp color changes. Experiments with three replicates and experimental units of six fruit for each cultivar were done in a completely randomized design. Impact produced qualitative internal and minor external changes on tangerines. The main modifi cations produced by impact on the fruit were losses of citric acid and soluble solids, which increased the solid:acid ratio, and losses of ascorbic acid. 'Montenegrina' tangerines are more susceptible to internal quality damage than 'Rainha'.Index terms: Citrus deliciosa, fl avor loss, nutritional loss, physical damage. Danos mecânicos na pós-colheita afetam qualidade de frutos de tangerinas 'Montenegrina' e 'Rainha'Resumo -O objetivo deste trabalho foi avaliar a qualidade visual e química de tangerinas, após danos mecânicos por impacto. As cultivares de tangerina 'Montenegrina' e 'Rainha' foram submetidas a diferentes graus de impacto e avaliadas quanto à oleocelose e podridão, perda de massa de matéria fresca, sólidos solúveis totais, acidez total titulável e degradação do ácido ascórbico, bem como mudanças na cor do epicarpo. Os experimentos consistiram de três repetições de seis frutos, para cada cultivar, e o delineamento foi inteiramente casualizado. Os impactos produziram mudanças qualitativas internas nas tangerinas, mas as mudanças externas foram mínimas. As modifi cações mais importantes, produzidas por impacto nas frutas, foram as perdas de ácido cítrico e sólidos solúveis, o que aumentou a relação sólidos:acidez, e as perdas de ácido ascórbico. A tangerina da cultivar Montenegrina é mais susceptível a danos qualitativos internos do que a 'Rainha'.Termos para indexação: Citrus deliciosa, perda de sabor, perda nutricional, dano físico.

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Section: Introductionmentioning

confidence: 99%

Postharvest mechanical damage affects fruit quality of 'Montenegrina' and 'Rainha' tangerines

Montero

Schwarz

Santos

et al. 2009

Pesq. agropec. bras.

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“…Collapsing force represents the load acting during the compression of the material that reaches a maximum value upon reaching the greatest resistance of the fruit peel; then, its intensity is reduced upon reaching the pulp, which is milder and is reduced to a minimum after the breakage of the fruit. Young's modulus, which expresses the rigidity of the material, consists of the ratio between the applied stress and the strain felt by the material, while the Poisson coefficient measures the transverse strain related to the longitudinal direction of the force application [34,35]. From the input data and the configuration of the scenarios to be studied, which related the applied compression and the maturation stages of the fruits, it was possible to perform computer simulations to determine the following parameters: total deformation, strain energy distribution, and equivalent von Mises stress.…”

Section: Methodsmentioning

confidence: 99%

Modeling of Coffee Fruit: An Approach to Simulate the Effects of Compression

Pereira,

Magalhães,

Santos

et al. 2023

AgriEngineering

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The flavor, aroma, and color of coffee can be changed due to mechanical damage, reducing its quality. To measure the mechanical behavior of the fruit, compression tests can be performed at different stages of ripeness. In this study, we analyzed the deformation, strain energy, and von Mises stress of coffee fruits at mature, semi-mature, and immature stages under compression forces. Compression in three directions (x, y, and z) was simulated on coffee fruit models using the finite element method. A compression support was applied in the opposite direction to the force application axis. Numerical simulations of the compression process allowed us to verify that the more mature the fruit, greater the associated mean deformation (2.20 mm mm−1, 0.78 mm mm−1, and 0.88 mm mm−1), the lower the mean strain energy (0.07 mJ, 0.21 mJ, and 0.34 mJ), and the lower the mean equivalent von Mises stress (0.25 MPa, 1.03 MPa, and 1.25 MPa), corresponding to ripe, semi-ripe, and immature fruits, respectively. These analyses not only save time and professional resources but also offer insights into how strain energy and von Mises stress affect fruits at different maturation stages. This information can guide machine adjustments to reduce coffee harvesting damages.

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