Methods of Measuring Bruise Volume of Pear (<i>Pyrus Communis</i>L.)

Kabaş, Önder

doi:10.1080/10942910903013175

Cited by 26 publications

(11 citation statements)

References 7 publications

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“…The bruise volume was conducted using the Benclosed volumem ethod, developed by Holt and Schrool (1977). According to Kabas (2010), the determination of volume for many fruits is more accurate when the surface of the bruise is described by an elliptical shape. The bruise surface after removal of the tissue skin was calculated as surface of the ellipse described with the following formula (1).…”

Section: Bruise Area and Volume Evaluationmentioning

confidence: 99%

Influence of Contact Surface Type on the Mechanical Damages of Apples Under Impact Loads

Komarnicki

Stopa

Szyjewicz

et al. 2017

Food Bioprocess Technol

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This paper presents an analysis of mechanical damage carried out on 'Golden Delicious' apple variety, which was subjected to impact loads during free drop against various rigid plates. For this purpose, an analysis of the contact pressure based on determined contours and surface pressure distributions at the contact point between the fruit dropped from various heights against fixed hard plates was performed. The impact test was conducted by means of Tekscan® system supported by computer verifying analysis. To obtain impact loads as well as their courses, the surface pressures and the bruise volumes were determined. Furthermore, use of ultrathin pressure sensors allowed for determination of the characteristic shape of contact area and the impact of fruit onto rigid plate. The results showed that the impact of fruit against rigid surface (concrete, wood) generates high values of maximum surface pressure and the bruise volume, observed at dropping from 10 mm. A decrease in hardness of the test material (polyethylene foam) with decreasing maximum surface pressure approximately twice was noticed. The polyethylene foam is one of the best materials which protect fruit from mechanical damage, confirmed by the relation of bruise surface to contact surface, which did not exceed 35% during the impact at 150 mm. The results of proposed studies can contribute to developing of harvest, handling, and transport processes, aiming at reduction in losses among fruit growers and production costs, i.e., by improvement of transport method.

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Section: Bruise Area and Volume Evaluationmentioning

confidence: 99%

Influence of Contact Surface Type on the Mechanical Damages of Apples Under Impact Loads

Komarnicki

Stopa

Szyjewicz

et al. 2017

Food Bioprocess Technol

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“…More rational research methods for fruit damage assessment have been developed. Fruit damage prediction is usually performed by the finite element method [17][18][19][20][21][22]. Experimental studies on cantaloupe damage reveal that internal contusion damage occurs when the total deformation is approximately 20%.…”

Section: Introductionmentioning

confidence: 99%

Finite Element Analysis and Near-Infrared Hyperspectral Reflectance Imaging for the Determination of Blueberry Bruise Grading

Zheng

Liu

et al. 2022

Foods

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Bruising of the subcutaneous tissues of blueberries is an important form of mechanical damage. Different levels of bruising have a significant effect on the post-harvest marketing of blueberries. To distinguish different grades of blueberry bruises and explore the effects of different factors, explicit dynamic simulation and near-infrared hyperspectral reflectance imaging were employed without harming the blueberries in this study. Based on the results of the compression experiment, an explicit dynamic simulation of blueberries was performed to measure the potential locations of bruises and preliminarily divide the bruise stages. A near-infrared hyperspectral reflectance imaging system was used to detect the actual blueberry bruises. According to the blueberry photos taken by the near-infrared hyperspectral reflectance imaging system, the actual bruise rates of blueberries were obtained by using the Environment for Visualizing Images software for training and classification. Bruise grades of blueberries were divided accordingly. Response surface methodology was used to determine the effects of ripeness, loading speed and loading location on the blueberry bruising rate. Under the optimized parameters, the actual damage rate of blueberries was 1.1%. The results provide an important theoretical basis for the accurate and rapid identification and classification of blueberry bruise damage.

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“…It has been estimated that about 30% to 40% of fresh produce undergo postharvest quality and quantity losses from the time of harvesting to the market [5]. Consumers mainly judge the quality of fresh fruits based on their appearance [6] as well as the amount of bruising which can reduce consumer acceptance and value reduction.…”

Section: Introductionmentioning

confidence: 99%

Bruise Damage Susceptibility and Fruit Quality Assessment of Pear

Pathare¹,

Al-Dairi²,

Al-Mahdouri³

2021

TOASJ

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Introduction: Bruising is a type of mechanical damage that challenges fresh horticulture production efforts, which occurs mainly due to excessive compression and impact forces during postharvest operations resulting in quality deterioration of fresh produce and reduction in economic value. Objective: This study aims to assess the bruise susceptibility of imported pears and determine its effect on pear quality attributes. Materials and Methods: Each Pyrus communis, variety ‘D'Anjou’ imported pears was impacted by a known mass steel ball at three different drop heights (20, 40, and 60 cm). Bruised fruit was stored at 22°C with 45±5% RH and 10°C with 85±5% RH for 48 hours storage period. Pears were also subjected to different quality analyses like color, firmness, weight loss, and total soluble solids (TSS). The analysis was conducted by performing two factorial balanced analyses of variance (ANOVA). Results: Bruise area, bruise volume, and bruise susceptibility were the highest at higher drop impact (60 cm) on pears stored at 22°C and the lowest were at lower drop impact (20 cm) on pears stored at 10°C. Furthermore, there was a statistically significant impact of drop height and temperature on bruising susceptibility. Besides, statistics showed a significant impact of the studied factors (temperature and drop height) on quality parameters of pears such as lightness (L*), redness-greenness (a*), weight loss, and firmness after 48 hours of storage Conclusion: Mechanical damages like bruising can be affected by many factors like storage temperature and impact level force. Finally, it was concluded that mechanical damages like bruising can be affected by many factors like storage temperature and impact force. Overall, this study can consider as a guideline for workers during postharvest operations and handling.

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Methods of Measuring Bruise Volume of Pear (Pyrus CommunisL.)

Cited by 26 publications

References 7 publications

Influence of Contact Surface Type on the Mechanical Damages of Apples Under Impact Loads

Influence of Contact Surface Type on the Mechanical Damages of Apples Under Impact Loads

Finite Element Analysis and Near-Infrared Hyperspectral Reflectance Imaging for the Determination of Blueberry Bruise Grading

Bruise Damage Susceptibility and Fruit Quality Assessment of Pear

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