A new method for measuring impact related bruises in fruits

Stropek, Zbigniew; Gołacki, Krzysztof

doi:10.1016/j.postharvbio.2015.07.005

Cited by 68 publications

(27 citation statements)

References 36 publications

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“…Tomato firmness under compression and skin puncture are mechanical properties relevant on characterization of processing tomatoes and are related to ripening rate and susceptibility to mechanical damage during harvest and transport (Li et al, 2017;Stropek & Golacki, 2015), taking into account that fruits are exposed to mechanical stress during those operations that can cause damage by cutting and/or crushing, and therefore causing qualitative and quantitative losses (Dimitrios et al, 2018;Viskelis et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing

et al. 2019

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On order to help the choice and recommendation of cultivars with the greater mechanical resistance of fruits, this research aimed to determine the mechanical resistance and biometric and physicochemical characteristics of tomato cultivars for industrial processing. Eleven processing tomato cultivar fruits cultivar were used (OT761, H9992, H9553, AP533, Advance, N901, BR-Sena, U2006, HY26, HY37 and HY68). Tomatoes firmness was influenced by several factors, including thickness, epidermal cell shape, and internal structures. On general terms, fruits more resistant to compression and puncture presented low longitudinal diameter (55-59 mm), cross-sectional diameter (42-45 mm), scar diameter (5.8-6.6 mm), pericarp thickness (5.9-7.7 mm), fresh weight (56 -70 g), volume (61-77 cm 3 ) and ash (0.34-0.40 g 100 g -1 ), and high moisture content (96.2-96.6 g 100 g -1 ), and pectin content (0.39-0.47 mg 100 g -1 ). The fruits showing a better mechanical resistance come from AP533, OT761, HY37 and H9992 cultivars, which should be recommended for cultivation in order to reduce losses during harvest, bulk handling and transportation.Practical Application: The fruits showing a better set of mechanical properties (more resistant fruits) come from AP533, OT761, HY37 and H9992 cultivars, which should be recommended for cultivation in order to reduce losses during harvest, bulk handling and transportation.

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Section: Introductionmentioning

confidence: 99%

Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing

et al. 2019

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“…Some reported work in the past used bruise volume as indicator [17,[33][34][35]. However, due to the Agronomy 2020, 10, 59 6 of 13 difficulty in measuring bruise volume, visible bruising, bruise diameter or bruise surface area received greater interests during impact experiments [36,37].…”

Section: Fruit Bruising Assessmentmentioning

confidence: 99%

Bruise Patterns of Fresh Market Apples Caused by Fruit-to-Fruit Impact

Han

Karkee

et al. 2020

Agronomy

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Comprehensive understanding of bruise damage caused by apple-to-apple impacts is beneficial to design a low-impact fruit capturing mechanism for mass (shake-and-catch) harvesting, as well as to design other fruit handling devices. This study quantified the bruising severity in ‘Jazz’ apples induced by different levels of impact upon various fruit surface locations. Impact experiments were carried out to analyze bruising patterns in three zones in a fruit surface, i.e., middle/cheek-to-top/stem, middle-to-middle and middle-to-bottom/calyx. Moving fruit and stationary fruit were impacted using a pendulum-type test device, and an equivalent drop height of fruit was calculated to provide a more practical measure for designing a catching surface. In each impact zone, seven different levels of impacts were applied respectively at seven different locations on the fruit surface. Those locations were evenly distributed along the circumferential direction in each of the three zones, and moving fruit was replaced after each impact test. The United States Department of Agriculture (USDA) standard was then used to estimate percentages of fruit in the Extra Fancy Class 1 (no bruising), Extra Fancy (a bruising area diameter ≤ 12.7 mm) and Fresh Market (a bruising area diameter ≤ 19 mm) grades. Results showed that fruit bruising severity increased in a non-linear manner with increasing drop height. It was also found that there existed significant differences in fruit bruising severity between stationary and moving fruit under different fruit-to-fruit impact zones. The bottom zone showed the least bruising sensitivity, followed by the middle zone which was statistically similar to the same in the top zone. The results suggested that the free drop height need to be <3 cm to keep from fruit bruising caused by apple-to-apple impact at a negligible level for ‘Jazz’ apples.

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“…Otherwise, the deformation energy will be made up of elastic deformation energy Δ E e and plastic deformation energy Δ E p (Horsfield and others ). The maximum deformation during impact can be measured by a high‐speed camera (Stropek and Golacki ). Phase III is that the deformed fruit rebounds upward to a height h 2 because the elastic deformation energy Δ E e is recovered, which involves the hypothesis that the viscous response of the fruit has an insignificant influence on the recovery of elastic deformation energy.…”

Section: Impact Mechanicsmentioning

confidence: 99%

“…Otherwise, the deformation energy will be made up of elastic deformation energy E e and plastic deformation energy E p (Horsfield and others 1972). The maximum deformation during impact can be measured by a high-speed camera (Stropek and Golacki 2015). Figure 4-Free-fall drop processes of a fruit.…”

Section: Drop Of a Deformable Spherical Body Onto A Rigid Platementioning

confidence: 99%

Mechanical Models of Compression and Impact on Fresh Fruits

Miao

Andrews

2017

Comp Rev Food Sci Food Safe

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Well-designed and well-operated postharvest mechanical handling processes are vital if fresh fruits are to enter markets with minimal damage. The susceptibility of fruit to quality loss during handling is largely determined by mechanical contact and damage. This article reviews current understanding concerning the effect of impact and other mechanical contacts on fruits. It also discusses the major mechanical models that represent the interaction between fruits or a fruit and a surface. In total, 25 mechanical models associated with compression and impact behaviors of fresh fruits, mainly characterizing such behavior between 2 deformable spherical bodies and between a deformable spherical body and a rigid plate are reviewed. Finally, possible future research directions are discussed. The main challenge in fruit handling is to recognize and prevent microscopic damage to fruits, especially internal tissue/cell damage and microcracks resulting from multiple/repetitive impacts and compressions.

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A new method for measuring impact related bruises in fruits

Cited by 68 publications

References 36 publications

Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing

Mechanical resistance, biometric and physicochemical characteristics of tomato cultivars for industrial processing

Bruise Patterns of Fresh Market Apples Caused by Fruit-to-Fruit Impact

Mechanical Models of Compression and Impact on Fresh Fruits

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