Bruise Susceptibility and Impact on Quality Parameters of Pears During Storage

Abstract

Bruise damage is one of the mechanical injury problems that could appear in fresh produce during the post-harvest supply chain. The study investigated three main effects (drop impact level, storage temperature, and storage duration), which can expand the level of bruising and cause some quality changes that contribute to the damage of pear. Pear fruit samples were purchased from the market and delivered to the post-harvest laboratory. Each pear was impacted by a ball with a known mass at three different drop heights (20, 40, and 60 cm), stored at 22°C with 45 ± 5% RH and 10°C with 85 ± 5% RH for 14 days storage period. Bruise area (BA), bruise volume (BV), and bruise susceptibility (BS) were calculated. Different quality analyses were done like color, firmness, and total soluble solids (TSS). Analysis of variance (ANOVA), regression analysis, and pearson correlation coefficient were performed. With increasing drop height and temperature for 14 days storage, BA, BV, BS, lightness (L*), yellowness (b*), color saturation (Chroma), and total color difference increased. However, firmness was highly reduced (92.82%) due to the increase in drop height (60 cm), storage temperature (22°C), and storage duration (14 days). Color purity (Hue), redness (a*), and TSS were not affected by drop height (impact level). A strong relationship with a strong linear regression (R2) was found between BS and CIE L*, a*, and b* color coordinates. A positive and strong correlation was also found between BS and CIEL*a*b* color parameters with a strong and negative correlation with firmness. Overall, this study can be considered as guideline for horticulture researchers and in fresh produce supply chain during post-harvest operations.

Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact

“…Generally, bruising decreased the firmness status of pomegranate fruit, particularly under ambient storage conditions during the prolonged storage period. Similar findings were observed by Azadbakht et al [ 15 ] and Pathare and Al-Dairi [ 7 ].…”

“…They recorded a 39.1% and 18.6% increase in BA after doubling the drop height from 20 to 40 cm and 40 to 60 cm, respectively. Moreover, Pathare and Al-Dairi [ 7 ] revealed a significant relationship between the main factors (drop height level and storage condition) and the resulting values of BV and BA of pears during 14 days of the storage period.…”

“…Bruising is known as a failure observed in the subcutaneous tissue of the impacted fruit without rupturing the skin. Discoloration can be observed in the damaged tissues, which indicates the injured spot [ 7 ].…”

Effect of Simulated Vibration and Storage on Quality of Tomato

“…Similar results of significance on TSS between control and vibrated samples were also found on apples by Jung and Park [9]. A similar trend was observed by Kabir et al [21] and Pathare and Al-Dairi [37], where increasing storage time can increase TSS contents. of fresh produce.…”

Effect of dielectric barrier discharge cold plasma on the bruise susceptibility of plum fruit

“…Mechanical damage of agricultural products during the postharvest process is an inevitable challenge. However, mechanical damage can be reduced by considering factors such as storage temperature (Pathare & Al‐Dairi, 2021a; Pathare & Al‐Dairi, 2021b), appropriate pretreatments, and utilization of optimized processing machinery (Su et al, 2019). Plum is a sensitive fruit to bruising during harvest and postharvest operations.…”