Estimation of Tomato Bruising by Mechanical Impact Force Using Multivariate Analysis

Cui, Jinshi; Yang, Myongkyoon; Son, Daesik; Park, Seongmin; Cho, Seong‐In

doi:10.21273/hortsci13066-18

Cited by 10 publications

(8 citation statements)

References 18 publications

(20 reference statements)

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“…As observed, the firmness of the tomato declined gradually at both storage conditions for all impact levels, however, the reduction was higher in the tomatoes bruised from the highest level stored at room temperature. Similar results were recorded by Cui et al [2], where the firmness loss in the bruised tomato increased with the increase in the drop impact height. Additionally, Buccheri and Cantwell [11] recorded higher firmness reduction with high (99 cm) drop impact levels compared to 33 cm and 66 cm drop impact levels, respectively.…”

Section: Effect On the Firmnesssupporting

confidence: 90%

“…Experimentally, Hussein et al [13] showed a positive correlation between the drop height and BA occurrence in pomegranate. Regarding storage conditions, Cui et al [2] found that bruising incidence in tomatoes is less severe as temperatures are reduced. Table 1 presents the final BA model ( 1) which includes all the independent variables.…”

Section: Effect On Bruise Areamentioning

confidence: 99%

“…Tomato fruits are a significant component of many human diets and their quality is also very important [1]. Unfortunately, fresh produce like the tomato is very susceptible to mechanical damage during harvesting, transporting, and packaging, and quality can be substantially decreased by poor handling [2]. Mechanical damage can accelerate the deterioration of the whole produce during the supply chain system which can increase losses by 51%, which is considered a critical economic and food safety problem [3].…”

Section: Introductionmentioning

confidence: 99%

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Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Pathare

Al-Dairi

2021

Horticulturae

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This study examined three main possible effects (impact, storage temperature, and duration) that cause and extend the level of bruising and other quality attributes contributing to the deterioration of tomatoes. The impact threshold level required to cause bruising was conducted by subjecting tomato samples to a steel ball with a known mass from different drop heights (20, 40, and 60 cm). The samples were then divided and stored at 10 and 22 °C for 10 days for the further analysis of bruise area and any physiological, chemical, and nutritional changes at two day intervals. Six prediction models were constructed for the bruised area and other quality attribute changes of the tomato. Storage time, bruise area, weight loss, redness, total color change, color index, total soluble solids, and pigments content (lycopene and carotenoids) showed a significant (p < 0.05) increase with the increase of drop height (impact level) and storage temperature. After 10 days of storage, high drop impact and storage at 22 °C generated a higher reduction in firmness, lightness, yellowness, and hue° (color purity). Additionally, regression model findings showed the significant effect of storage duration, storage temperature, and drop height on the measured variables (bruise area, weight loss, firmness, redness, total soluble solids, and lycopene) at a 5% probability level with a determination coefficient (R2) ranging from 0.76 to 0.95. Bruising and other quality attributes could be reduced by reducing the temperature during storage. This study can help tomato transporters, handlers, and suppliers to understand the mechanism of bruising occurrence and how to reduce it.

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Section: Effect On the Firmnesssupporting

confidence: 90%

Section: Effect On Bruise Areamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Pathare

Al-Dairi

2021

Horticulturae

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“…The surrounding environment has a direct impact on these changes, which results in the loss of water, texture, color, and nutrients. Therefore, product quality suffers, resulting in lower sale prices and losses for growers [ 1 ]. Strawberries (Fragaria ananassa) are a popular fruit all over the world due to their luscious flesh and distinct flavor [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Starch Coating Embedded with Silver Nanoparticles on Strawberry Storage Time

et al. 2022

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The strawberry has a very short postharvest life due to its fast softening and decomposition. The goal of this research is to see how well a starch-silver nanoparticle (St-AgNPs) coating affects the physical, chemical, and microbiological qualities of strawberries during postharvest life. Additionally, the effect of washing with running water on silver concentration in coated strawberry fruit was studied by an inductively coupled plasma-optical emission spectrometer (ICP-OES). Furthermore, the shelf-life period was calculated in relation to the temperature of storage. Fourier transform infrared-attenuated total reflectance (FTIR-ATR), UV-Visible, and Transmission Electron Microscopic (TEM) were used to investigate the structure of starch-silver materials, the size and shape of AgNPs, respectively. The AgNPs were spherical, with an average size range of 12.7 nm. The coated samples had the lowest weight loss, decay, and microbial counts as compared to the uncoated sample. They had higher total acidity and anthocyanin contents as well. The washing process led to the almost complete removal of silver particles by rates ranging from 98.86 to 99.10%. Finally, the coating maintained strawberry qualities and lengthened their shelf-life from 2 to 6 days at room storage and from 8 to 16 days in cold storage.

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“…Throughout postharvest operations like harvesting, handling processing, storing, and transporting, fresh produce is subjected to different external forces. Therefore, this reduces product quality and decreasing sale prices as well as losses to the orchardists and growers [4]. Transportation is an essential process during the postharvest supply chain of any fresh produce [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Postharvest Transport and Storage on Color and Firmness Quality of Tomato

2021

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Transport duration affects the vibration level generated which has adverse effects on fresh produce during transportation. Furthermore, temperature affects the quality of fresh commodities during storage. This study evaluated physical changes in tomatoes during transportation and storage. Tomatoes were transported at three distances (100, 154, and 205 km) from a local farm and delivered to the Postharvest Laboratory where vibration acceleration was recorded per distance. Tomato was stored at two different temperatures (10 °C and 22 °C) for 12 days. The physical qualities like weight loss and firmness of all tomato samples were evaluated. RGB image acquisition system was used to assess the color change of tomato. The results of vibration showed that over 40% of accelerations occurred in the range of 0.82–1.31 cm/s2 of all transport distances. Physical quality analyses like weight loss and firmness were highly affected by transportation distance, storage temperature, and storage period. The reduction in weight loss and firmness was the highest in tomatoes transported from the farthest distance and stored at 22 °C. Lightness, yellowness, and hue values showed a high reduction as transport distance increased particularly in tomatoes stored at 22 °C. Redness, total color difference, and color indices increased significantly on tomatoes transported from 205 km and stored at 10 °C and 22 °C. The study indicated that the increase in transportation distance and storage temperature cause higher changes in the physical qualities of tomatoes.

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Estimation of Tomato Bruising by Mechanical Impact Force Using Multivariate Analysis

Cited by 10 publications

References 18 publications

Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Impact of Starch Coating Embedded with Silver Nanoparticles on Strawberry Storage Time

Effect of Postharvest Transport and Storage on Color and Firmness Quality of Tomato

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