Assessment of the Quality Losses of Cantaloupe Fruit during Transportation

Azam, Mostafa M.; Saad, AbdelGawad; Amer, Baher M. A.

doi:10.3390/pr10061187

Cited by 5 publications

(2 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the context of handling fruits during transportation, high vibration transmissibility can potentially cause damage to the fruit [13,39]. Strong and sustained vibrations can damage fruit tissues and cells, causing bruises and abrasions, thus affecting fruit weight loss, firmness, and color [40].…”

Section: Vibration During Transportationmentioning

confidence: 99%

Color and Firmness Quality Changes of Java Apple During Postharvest Transportation and Storage

Iswahyudi,

Darmawati,

Mardjan

et al. 2024

Curr. Appl. Sci. Technol.

View full text Add to dashboard Cite

Transportation vibration adversely affects fresh produce during transportation. In addition, storage temperature affects the quality of fresh commodities. The physical changes in Java apples during transportation and storage were evaluated in this study. Java apples were transported from local farms to wholesale markets (180 km). Java apples were stored at room temperature (28°C) for six days. Physical qualities such as weight loss and firmness of the Java apple samples were evaluated. The RGB image acquisition system was used to assess changes in the color of the Java apple. The vibration showed that more than 70% of the acceleration occurred between 220-290 cm/s2 in the vertical and horizontal directions during transportation. Analysis showed that physical qualities, such as weight loss and firmness, were strongly affected by the packaging used, vibration during transportation, and storage temperature. The weight loss and reduction in firmness was highest in Java apples transported using wholesaler packaging (packaging A). The lightness, yellowness, and hue values decreased significantly because transportation vibration was relatively high, and the Java apples were stored at room temperature. Redness, total color difference, and color index increased significantly in Java apples that were transported using package A and stored at room temperature. The results showed that the use of transportation packaging affected changes in the physical quality of Java apples. Packaging A generally increase in weight loss, hardness, and changes in fruit color than other packaging types.

show abstract

Section: Vibration During Transportationmentioning

confidence: 99%

Color and Firmness Quality Changes of Java Apple During Postharvest Transportation and Storage

Iswahyudi,

Darmawati,

Mardjan

et al. 2024

Curr. Appl. Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…order to ensure that the strawberries consumers buy have all of their desired attributes, it is essential to determine the strawberry's useful life before they are produced, stored, or transported [5,6]. Since the valuable life of fruits depends on the notable temporal variations they undergo, mathematical models are employed to link changes in fruit quality.…”

Section: Current Research In Agricultural Sciencesmentioning

confidence: 99%

The kinetics of strawberry quality changes during the shelf-life

Saad

ALİ²,

Didamony³

et al. 2023

cras

View full text Add to dashboard Cite

Strawberries have a relatively short postharvest life due to their quick softening and decay. When the supply chain is too far along to make logistical adjustments to meet shelf life, quality loss and shelf-life reduction often accelerates with rising temperature. The purpose of this study is to use kinetic modelling to explain how characteristics of strawberry quality vary while they are being stored. To measure the qualities of redness (a*), lightness (L*), chroma colour (C*), weight loss (WL), total soluble solids (TSS), titratable acidity (TA), and total phenolic content (TPC), fresh strawberries were obtained from a farm and stored for 8 days at 4°C and 10°C. The experimental results showed that strawberry quality characteristics stored at 10 °C had a strong and significant impact. After being stored at 10°C, the properties of redness (a*) and lightness (L*) quickly converted to darker zone. During storage at 10 °C, a significant rise in weight loss and chroma was seen with a less apparent decrease in L*. Zero-order and first-order models are used to characterize quality changes that occur during storage. The WL, TSS, and TA properties were best described by the zero-order model. On the contrary, the hue change was described by the first-order model. The results demonstrate that kinetic models fall short in their ability to characterize changes in TPC property during storage. In comparison to strawberries stored at 10°C, the strawberries stored at 4°C carried out the desired result of weight loss, colour change, and TA change.

show abstract

Bruise Damage Susceptibility of Blueberry and Strawberry

Sharma,

Venugopal

2023

Mechanical Damage in Fresh Horticultural Produce

View full text Add to dashboard Cite

Assessment of the Quality Losses of Cantaloupe Fruit during Transportation

Cited by 5 publications

References 37 publications

Color and Firmness Quality Changes of Java Apple During Postharvest Transportation and Storage

Color and Firmness Quality Changes of Java Apple During Postharvest Transportation and Storage

The kinetics of strawberry quality changes during the shelf-life

Bruise Damage Susceptibility of Blueberry and Strawberry

Contact Info

Product

Resources

About