Effect of Simulated Vibration and Storage on Quality of Tomato

Pathare, Pankaj B.; Al-Dairi, Mai

doi:10.3390/horticulturae7110417

Cited by 18 publications

(7 citation statements)

References 28 publications

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“…In this case, it increases the possibility of damage to the fruit. Ahmadi et al (2010); Zarifneshat et al (2010); Crisosto (1994); Shafie et al (2017); Dunno et al (2021); Aboud (2006); Pathare and Al‐Dairi (2021) determined in their study that an increase in the impact energy level causes an increase in the number of bruises.…”

Section: Resultsmentioning

confidence: 98%

Determination of bruise preventing capacity of the cushioning material in persimmon fruit under pendulum impact test

Cevher

2022

J Food Process Engineering

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Fruits, essential in human nutrition, go through many stages until they reach the consumption stage. Brıise may occur on the fruit during loading, unloading, and processing. One of the options applied to prevent bruises to fruits throughout the supply chain is to package cushioning materials. This study investigated the number of bruises caused by applying impact energies to the covered and uncoated (bare) persimmon fruits with foam net material. Impact energy applications were carried out with the developed pendulum impact test setup. Dynamic loadings at different impact energy levels, low (0.03 J), medium (0.06 J), and high energy (0.11 J) were applied to three other regions of persimmon fruits (blossom side, lateral diameter, and stem side). Statistical analysis showed that the effect of impact energy on bruise volume was significant (p < 0.01). The study found a linear relationship between bruising volume on persimmons and impact energy. According to the experiment results, it was determined that the bruise volume values of persimmons with foam net used as cushioning material were significantly less than the bare persimmons. As a result of the applied impact energies, it was determined that the average bruise volume of the persimmons was 225.74 mm 3 in the bare ones and 21.29 mm 3 in the ones covered with foam net. It was also revealed that the blossom side of the persimmon was the most sensitive to impact energy, and the lateral diameter side was the most durable. Practical ApplicationsMechanical bruises to fruits and vegetables during post-harvest processing can be significant. Bruise-sensitive fruits such as persimmon increase the size of bruises due to falling from height during filling and unloading. Understanding where and how large the bruising effects caused by impact energies are can help reduce fruit bruises.Packaging practices, which are ways to prevent fruit bruising, play an important role in prolonging the shelf life of the fruit and reducing the risk of physical bruising. In the study, the effect of the cushioning material on the prevention of the size of bruises caused by the impact energy effect on the persimmon fruit was investigated.It is aimed to compare the bruise amount of foam-coated and non-foam-coated persimmon fruits by considering the fruit regions in the applications performed with the pendulum test setup.

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Section: Resultsmentioning

confidence: 98%

Determination of bruise preventing capacity of the cushioning material in persimmon fruit under pendulum impact test

Cevher

2022

J Food Process Engineering

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“…Respiration rate and ethylene production rate of bruised and non-bruised (control) pomegranate fruit were measured after 3, 7, 14, 21, 28, 48, and 56 d of the impact experiment using the method of the closed system described earlier by Hussein et al [ 9 ] and Pathare and Al-Dairi [ 23 ]. For each group, two plastic boxes (2.3 L) containing one pomegranate fruit were used to measure the respiration (CO 2 ) rate and ethylene (C 2 H 4 ) production rate.…”

Section: Methodsmentioning

confidence: 99%

Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact

Pathare

Al-Dairi

Al-Yahyai

et al. 2023

Foods

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Mechanical damage resulting from excessive impact force during handling and other postharvest operations from harvesting to consumption is a critical quality problem in fresh produce marketing. The study investigates the impact of bruise damage, storage temperature, and storage period on the physiological responses of Omani pomegranate fruit cultivar ‘Helow’. Fruits were subjected to low (45°; 1.18 J) and high (65°; 2.29 J) impact levels using a pendulum test by hitting the fruit on the cheek side. Bruised and non-bruised fruit were stored at 5 and 22 °C for 28 days. Bruise measurements, water loss per unit mass, water loss per surface area, firmness, fruit size measurements, geometric mean diameter, surface area, fruit volume, color parameters, respiration rate, and ethylene production rate were evaluated. Bruise area, bruise volume, and bruise susceptibility of damaged pomegranate fruit were increased as impact level, storage duration, and storage temperature increased. Pomegranates damaged at a high impact level and conditioned at 22 °C showed 20.39% weight loss on the last day of storage compared to the control and low-impact-bruised fruit. Firmness and geometric mean diameter were significantly (p < 0.05) reduced by bruising at a high impact level. Impact bruising level and storage temperature decreased lightness, yellowness, browning index, and increased redness over time. Furthermore, the respiration rate was five times higher in the non-bruised and low- and high-impact-injured fruit stored at 22 °C than that stored at 5 °C. The ethylene production rate recorded its highest value on day 21 in high-level-impact-bruised pomegranate fruit. The bruise susceptibility was strongly correlated with the majority of the studied parameters. This study can confirm that bruising can affect not only the visual quality characteristics but also the physiological attributes of pomegranate fruit; therefore, much care is required to preserve fresh produce and avoid any mechanical damage and losses during postharvest handling.

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“…Each sample was placed and oriented manually. A histogram tool was applied to obtain the RGB mean values which were converted to CIEL*a*b* color coordinates that are mostly used to describe food color quality in different studies [9]. L* value donates for lightness or darkness (0-100), a* expresses reddish or greenish (+ and -), and b* donates for yellowish or blueness (+ and -).…”

Section: Color Measurementsmentioning

confidence: 99%

Applying a Computer Vision System to Monitor External Quality Attributes of Damaged Banana Fruit During Storage

Al-Dairi¹,

Pathare²,

Al-Yahyai³

2023

Advances in Biological Sciences Research

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Consumer's interest in food safety and quality is increasing, mainly due to the international food trade, which needs rapid and non-destructive inspection techniques. The computer vision system is highly correlated with recent usage in the food and agriculture industry. Therefore, this study aimed to perform the computer vision system (CVS) to investigate the external quality of mechanically damaged bananas 'Somali' after 25 days of storage at three temperature conditions. Bananas were damaged by the drop impact test by dropping a stainless-steel ball of 110 g through a hollow pipe at 40 and 60 cm drop heights. Bananas with no damage were set as control. Bruised and non-bruised bananas were stored at 5, 13, and 22 °C. A computer vision system was used to measure the external properties of bananas like color, surface area, and browning spots. The captured Red, Green, and Blue (RGB) images were analyzed by ImageJ software. The principal component analysis (PCA) was used to study the correlation between the studied parameters. The results of the study showed a high reduction percentage in surface area in 60 cm bruised bananas stored at 22 °C. Storage at 13 °C showed the least changes in color and browning spots after 25 days of storage. The study can confirm the effectiveness and efficiency of using a computer vision system and image processing in determining the most common sensory attributes in perishable fruit like bananas.

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Effect of Simulated Vibration and Storage on Quality of Tomato

Cited by 18 publications

References 28 publications

Determination of bruise preventing capacity of the cushioning material in persimmon fruit under pendulum impact test

Determination of bruise preventing capacity of the cushioning material in persimmon fruit under pendulum impact test

Physiological Response of Stored Pomegranate Fruit Affected by Simulated Impact

Applying a Computer Vision System to Monitor External Quality Attributes of Damaged Banana Fruit During Storage

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