CHARACTERIZATION AND FAILURE IN SOLID FOODS WITH PARTICULAR REFERENCE TO FRUITS AND VEGETABLES<sup>1</sup>

Mohsenin, N. N.

doi:10.1111/j.1745-4603.1977.tb01174.x

Cited by 61 publications

(24 citation statements)

References 25 publications

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“…Anthocyanin content was calculated from relative (Redgwell et al 1992a) b Due to equipment failure, shear strength was measured using the Instron to drive a 10-mm-diameter probe through a 7-to 8-mm-thick slice of pericarp according to Mohsonin (1977). This is not expected to alter the proportional drop in ®rmness that occurred as fruit ripened (Harker and Hallett 1994;Harker et al 1997b) absorbances of extractions at diering pH (Wrolstad 1976).…”

Section: Methodsmentioning

confidence: 99%

In vivo and in vitro swelling of cell walls during fruit ripening

Redgwell

MacRae

Hallett

et al. 1997

Planta

293

150

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Swelling properties of the cell walls of nine temperate fruit species, selected for their dierent ripening and textural characteristics, were studied during ripening. Cell wall swelling was examined in intact fruit using microscopy techniques and in vitro, using cell wall material isolated from fruit tissue. In fruit which ripened to a soft melting texture (persimmon, avocado, blackberry, strawberry, plum), wall swelling was pronounced, particularly in vitro. In-vivo swelling was marked only in avocado and blackberry. Fruit which ripened to a crisp, fracturable texture [apple (two cultivars), nashi pear, watermelon] did not show either in-vivo or in-vitro swelling of the cell wall. There was a correlation between swelling and the degree of pectin solubilisation, suggesting that wall swelling occurred as a result of changes to the viscoelastic properties of the cell wall during pectin solubilisation. Chemical and enzymatic removal of pectin from kiwifruit cell wall material supported the idea that swelling is associated with movement of water into voids left in the cellulose-hemicellulose network by the solubilised pectin. However, the results also suggested that swelling in vivo was more complex than this, and that the physicochemical changes which led to swelling included other elements of cell wall modi®cation involving the site and mechanism of pectin solubilisation andor the cellulose-xyloglucan complex.

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Section: Methodsmentioning

confidence: 99%

In vivo and in vitro swelling of cell walls during fruit ripening

Redgwell

MacRae

Hallett

et al. 1997

Planta

293

150

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“…The square of the frequency of this resonance multiplied by the mass of the fruit, designated by f 2 m, was termed the stiffness coefficient of the fruit (MOHSENIN 1966). The measurement of f 2 m 2/3 parameter of the fruit can be used as an evaluation parameter.…”

mentioning

confidence: 99%

Mechanical resonance method for evaluation of peach fruit firmness

Goliáš¹,

Bejček²,

Grätz³

et al. 2003

Hort. Sci. (Prague)

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An investigation was carried out to establish the basic relationship between mechanical resonance, firmness, chemical composition and ethylene production during the maturity time and the ripening time of peach fruit. The stiffness factor calculated by a non-destructive frequency response technique was compared with biological properties obtained by measurement of chemical composition, firmness and ethylene production in the internal atmosphere of tested fruit. The correlation between the biological multifunction and the mechanical resonance frequency of peach fruit can be expressed by an exponential relationship. Multifactorial index seems to describe the rupture point that for peach fruit coincides with the beginning of climacteric developmental stage, detected by ethylene production. The harmonic signal from PULSE signal generator is swept over the frequency range 50 Hz -1.6 kHz. Fig. 2 presents a typical frequency response of tested peach. The highest peak from the spectrum was used for further processing and calculation of stiffness factor S using (1). The mass of each tested peach fruit was measured with precision balance. Sampling of peach fruitsSouth Haven peach fruits grown in an orchard of the research center were used for measurements. Peaches were harvested in the afternoon, transferred to the room temperature and all the parameters were measured next day. Harvesting intervals started from mid-June with the constant interval of one week during five weeks. 12 peach fruits were measured on each of these five measurement days.At the end of the measurements the ripest peach fruits from the last period were stored at a room temperature, numbered from 1 to 12 and their mechanical properties were measured every day from early ripe stage to late ripe stage (4 days). Measurement of texture propertiesThe peach texture was measured as a penetration test with cylindrical plunger of 8 mm diameter and constant speed 10 mm/min, 8 mm deep into tissue. Force deformation curves from penetration tests were plotted to express the skin resistance of tested peach fruits. The firmness of the tissue of tested peach is obtained from the rupture point. Each fruit was penetrated at the opposed locations to obtain skin deformation curve. The compression force expressed as the firmness for skin and flesh of tested peach was sampled and saved in the hard disk of the computer. The mean of four measurements was used to represent the firmness of each tested peach. Measurement of ethylene in atmosphere of impacted fruitA partial vacuum was applied to the tissue submerged in an aquatic solution. Gas bubbles leave out the fruit, rise in the solution and accumulate at the top of the submerged container. A sample (1 ml) of extracted gas was injected in the stainless steel column (1.2 m × 3 mm) packed with Porapak Q (60-80 mesh). Ethylene concentration was determined using an external standard of 110.7 µl/l ethylene calibration gas certified by Linde Products, Czech Republic. Measurement of chemical compositionTwelve fruits were...

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“…diameter Magness-Taylor pressure tip. Mohsenin (1977) has reviewed recent advances made in texture instrumentation applicable to fruits and in understanding the physical principles that underlie these measurements.…”

Section: Fruit Pressure Testermentioning

confidence: 99%

Fruit Texture—an Overview of Trends and Problems

Bourne

1979

Journal of Texture Studies

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The development of the Magness Taylor Pressure Tester in 1925 led to major advances in understanding and controlling factors that affect the firmness of fruits. Recent advances in elucidating the complex nature of texture and in improved instrumentation should lead to another round of major advances in understanding and controlling factors that affect the textural properties of fruits. The trend to mechanical harvesting will probably lead to fruits with firmer texture that can withstand the rigors of machine harvesting. The difficulty of duplicating the textural properties of fruits is the principal obstacle to the development of fruit analogs.

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CHARACTERIZATION AND FAILURE IN SOLID FOODS WITH PARTICULAR REFERENCE TO FRUITS AND VEGETABLES¹

Cited by 61 publications

References 25 publications

In vivo and in vitro swelling of cell walls during fruit ripening

In vivo and in vitro swelling of cell walls during fruit ripening

Mechanical resonance method for evaluation of peach fruit firmness

Fruit Texture—an Overview of Trends and Problems

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CHARACTERIZATION AND FAILURE IN SOLID FOODS WITH PARTICULAR REFERENCE TO FRUITS AND VEGETABLES1

Cited by 61 publications

References 25 publications

In vivo and in vitro swelling of cell walls during fruit ripening

In vivo and in vitro swelling of cell walls during fruit ripening

Mechanical resonance method for evaluation of peach fruit firmness

Fruit Texture—an Overview of Trends and Problems

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Product

Resources

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CHARACTERIZATION AND FAILURE IN SOLID FOODS WITH PARTICULAR REFERENCE TO FRUITS AND VEGETABLES¹