Modeling ‘Tommy Atkins’ mango cooling time based on fruit physicochemical quality

Vasconcelos, Osvaldo Campelo de Mello; Duarte, D Carmen; Silva, José de Castro; Mesa, Nelson Felipe Oliveros; Mederos, Bárbara Janet Teruel; Freitas, Sérgio Tonetto de

doi:10.1016/j.scienta.2018.09.068

Cited by 11 publications

(20 citation statements)

References 30 publications

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“…For the construction of the artificial fruit, the size was defined based on our previous study with 'Tommy Atkins' fruit with average weight of O.C. de Mello Vasconcelos, et al Postharvest Biology and Technology 158 (2019) 110956 513 g, length of 122 mm, and diameter of 80 mm (Vasconcelos et al, 2019). During the experiment, the artificial fruit were placed in a cardboard box with dimensions of 38, 27, 14, and 0.12 cm for length, width, height and thickness, respectively (Fig.…”

Section: Artificial Fleshmentioning

confidence: 99%

“…However, fruit flesh temperature shows a thermal lag due to its inertia and fruit physiology does not react as fast as changes in air temperature. In addition, for climacteric fruit, maturity stage can also affect cooling time due to the effect of physico-chemical quality parameters on flesh thermal behavior (Defraeye et al, 2017;Vasconcelos et al, 2019). Our previous study has shown that mango cooling time is strongly affected by physico-chemical quality (Vasconcelos et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, for climacteric fruit, maturity stage can also affect cooling time due to the effect of physico-chemical quality parameters on flesh thermal behavior (Defraeye et al, 2017;Vasconcelos et al, 2019). Our previous study has shown that mango cooling time is strongly affected by physico-chemical quality (Vasconcelos et al, 2019). The cooling time of mango flesh ranged from 110 to 720 min, which could be modeled and predicted by fruit physico-chemical quality.…”

Section: Introductionmentioning

confidence: 99%

“…The cooling time of mango flesh ranged from 110 to 720 min, which could be modeled and predicted by fruit physico-chemical quality. Quality attributes presenting the highest to the lowest influence on fruit cooling time were fruit weight, flesh and skin color, soluble solids, dry matter, fruit diameter, fruit length, flesh thickness and seed thickness (Vasconcelos et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…However, these studies did not consider the effect of fruit physico-chemical quality on fruit thermal behavior. Indeed, variability in mango physico-chemical quality can result in 42.0% to 73.6% differences for fruit cooling times (Vasconcelos et al, 2019), suggesting that an ideal artificial fruit for monitoring fruit skin and flesh temperatures along the cold chain should take into account changes in these quality parameters during ripening, as well as the effect of hydrothermal treatment on physicchemical changes that could affect skin and flesh thermal behaviors.…”

Section: Introductionmentioning

confidence: 99%

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Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation

Vasconcelos¹,

Ferreira

Silva

et al. 2019

Postharvest Biology and Technology

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Postharvest losses in the mango global market may be as high as 30%, affecting the cost of production, which is passed on to the consumer. Lack of homogeneous air temperature in refrigerated containers, packages, pallets and difficulty of inserting temperature sensors in fruit are issues in addressing losses during transport. This study aimed to develop an artificial fruit with skin and flesh thermal behavior equivalent to those of 'Tommy Atkins' mangoes at different maturity stages, which could be used to monitor fruit temperature during storage, transportation and marketing. The materials used to simulate mango skin were white acrylonitrile butadiene styrene (ABS), crystal ABS, and poly lactic acid with wood powder (PLA Wood). Mango flesh was simulated using three agar concentrations, 5, 10 and 15%. A temperature sensor was inserted in the middle of each artificial fruit (42.5 mm deep into the agar-gel flesh) and another was inserted under the skin (1 mm deep), both in the center and equatorial region to monitor the fruit thermal behavior. Skin and flesh temperature changes were monitored during refrigerated storage with or without hydrothermal treatment. The thermal behaviors of White ABS and Crystal ABS skins were different from those of the mangoes, and it was not possible to simultaneously obtain high correlation with fruit at different maturity stages. Artificial fruit with PLA Wood skin and flesh containing 15% agar showed skin and flesh thermal behavior similar to that of mangoes at different maturity stages defined through the quality attributes skin and flesh color, soluble solids, citric acid, pH and firmness, with R² = 97%, coefficient of variation between 7 and 17% and P > F at 99% confidence level. Artificial fruit with PLA Wood skin and flesh containing 15% agar can be used for real-time monitoring of skin and flesh temperatures of 'Tommy Atkins' mangoes at different maturity stages after harvest.

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Section: Artificial Fleshmentioning

confidence: 99%