‘Rocha’ pear firmness predicted by a Vis/NIR segmented model

Cavaco, Ana M.; Pinto, P.A. da C.; Antunes, M. D. Carlos; Silva, Jorge Marques da; Guerra, Rui

doi:10.1016/j.postharvbio.2008.08.013

Cited by 57 publications

(15 citation statements)

References 32 publications

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“…However, after prolonged storage under inadequate CA conditions, some authors have reported abnormal ripening patterns in European pears, with fruits remaining firm and dry, being unable to develop desirable texture for consumption (MURAYAMA et al, 2002;MARTIN et al, 2015). In the present work, although flesh firmness of fruits stored under LO with pCO 2 <0.03 kPa is close to that indicated for the consumption of 'Rocha' pears (~20 N) (CAVACO et al, 2009), this condition provided lower rate of flesh firmness loss (60.3%) when compared to fruit stored under other conditions (firmness loss between 70.2 and 74.5%).…”

Section: Resultssupporting

confidence: 78%

“…The CA conditions that provided the lowest flesh browning severity values in the present work, such as ULO and LO with pCO 2 = 1.0 kPa, are not recommended for the storage of 'Rocha' pears produced in Portugal (CAVACO et al , 2009;GAGO et al, 2013), mainly because they induce the occurrence of flesh browning in fruits. According to Franck et al (2007), the susceptibility to flesh browning is related to several pre-harvest factors, especially to climatic conditions inherent to each production site.…”

Section: Resultsmentioning

confidence: 76%

“…For 'Rocha' pears produced in western Portugal and harvested with flesh firmness of 60 N, Cavaco et al (2009) used CA condition with pO 2 = 2.0 kPa and pCO 2 = 0.5 kPa at temperature of -0.5 °C and relative humidity (RH) of 94-96% to store fruits with quality for a period of eight months. However, these conditions are different from those found by Martin et al (2015) for 'Rocha' pears produced in southern Brazil and harvested with flesh firmness of 67 N, where CA conditions of pO 2 = 1.0 kPa with pCO 2 = 1.0 kPa and pO 2 = 1.0 kPa with pCO 2 = 2.0 kPa (-0.5 °C and 96% RH) maintained fruit quality after eight and a half months of storage, allowing normal ripening without causing the incidence of flesh browning.…”

Section: Introductionmentioning

confidence: 99%

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‘Rocha’ Pears Stored Under Controlled Atmosphere With Ultra-Low and Low O2 Associated With Different Co2 Levels

et al. 2017

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-The storage of 'Rocha' pears under controlled atmosphere (CA) preserves fruit quality for long periods. However, inadequate CA conditions might impair ripening and lead to flesh browning. This research was carried out to assess the effects of CA with ultra-low (ULO), and low O 2 (LO) associated with different CO 2 levels on ripening and occurrence of flesh browning in 'Rocha' pears. Treatments evaluated were: pO 2 = 0.5 kPa (ULO) and pCO 2 < 0.03 kPa; pO 2 = 1.0 kPa (LO) and pCO 2 < 0.03 kPa; pO 2 = 1.0 kPa and pCO 2 = 1.0 kPa; pO 2 = 1.0 kPa and pCO 2 = 2.0 kPa; and pO 2 = 1.0 kPa and pCO 2 = 3.0 kPa. A completely randomized experimental design was used, with four replicates. Fruits were harvested in Vacaria, RS, and stored under five CA conditions during 270 days (-0.5±0.1 ºC and relative humidity of 96±2%). Fruits were assessed after CA storage for respiratory rate, ethylene production, skin color, flesh firmness, texture, titratable acidity (TA), soluble solids content (SSC), sensory attributes, flesh browning incidence and severity and flesh color. Fruits stored under LO with pCO 2 < 0.03 kPa had higher flesh firmness and more yellow skin color than fruits stored under other CA conditions. Sensory attributes, SS and TA of fruits were not affected by CA conditions. Fruit stored under LO with pCO 2 = 3.0 kPa had the highest incidence (48%) and severity of flesh browning. The pO 2 = 0.5 kPa and pCO 2 < 0.03 kPa and pO 2 = 1.0 kPa and pCO 2 = 1.0 kPa conditions are the most suitable for the CA storage of 'Rocha' pears. Index terms: Pyrus communis, flesh browning, physiological disorder, ripening, texture. PERAS 'ROCHA' ARMAZENADAS EM ATMOSFERA CONTROLADA COM ULTRABAIXO O 2 E COM BAIXO O 2 ASSOCIADO A DIFERENTES TEORES DE CO 2RESUMO -O armazenamento de peras 'Rocha' em atmosfera controlada (AC) mantém a qualidade dos frutos por períodos prolongados. Contudo, condições inadequadas de AC podem favorecer a perda da capacidade de amadurecimento e a ocorrência de escurecimento de polpa nos frutos. Este trabalho teve como objetivo avaliar os efeitos de AC com ultrabaixo O 2 (UBO) e com baixo O 2 (BO), associado a diferentes teores de CO 2 sobre o amadurecimento e a ocorrência de escurecimento de polpa em peras Rocha. Os tratamentos avaliados foram: pO 2 = 0,5 kPa (UBO) e pCO 2 < 0,03 kPa; pO 2 = 1,0 kPa (BO) e pCO 2 < 0,03 kPa; pO 2 = 1,0 kPa e pCO 2 = 1,0 kPa; pO 2 = 1,0 kPa e pCO 2 = 2,0 kPa; e pO 2 = 1,0 kPa e pCO 2 = 3,0 kPa. O delineamento experimental utilizado foi o inteiramente casualizado, com quatro repetições. Os frutos foram colhidos em Vacaria-RS, e armazenados nas cinco diferentes condições de AC durante 270 dias (-0,5±0,1 ºC e umidade relativa de 96±2%). Os frutos foram avaliados após o armazenamento em AC, em relação às taxas respiratória e de produção de etileno, cor da casca, firmeza de polpa, atributos de textura, acidez titulável (AT), teor de sólidos solúveis (SS), análise sensorial, incidência e severidade de escurecimento de polpa, e cor da polpa. Os frutos armazenados em BO com pCO 2 ...

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Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 99%

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‘Rocha’ Pears Stored Under Controlled Atmosphere With Ultra-Low and Low O2 Associated With Different Co2 Levels

et al. 2017

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“…A colheita dos frutos foi realizada no estádio de maturação recomendado para a cultivar 'Rocha' , considerando a firmeza de polpa, que deve apresentar valores entre 55 e 65 N (Cavaco et al 2009). Os frutos apresentavam firmeza de polpa de 56,5 N; SS de 12,9 °Brix; AT de 0,14% de ácido málico e h° da casca de 99,3.…”

Section: Resultsunclassified

Escurecimento da polpa em pera ‘Rocha’ influenciado pela composição mineral do fruto e condições de atmosfera controlada

et al. 2017

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Resumo: O objetivo deste trabalho foi avaliar o efeito de condições de armazenamento em atmosfera controlada (AC) e da composição mineral do fruto sobre ocorrência de escurecimento da polpa em pera 'Rocha'. Os frutos foram armazenados sob diferentes condições de AC: 0,5 kPa O 2 + < 0,03 kPa CO 2 ; 1,0 kPa O 2 + < 0,03 kPa CO 2 ; 1,0 kPa O 2 + 1,0 kPa CO 2 ; 1,0 kPa O 2 + 2,0 kPa CO 2 e 1,0 kPa O 2 + 3,0 kPa CO 2 . Os frutos foram avaliados quanto à incidência e severidade de escurecimento da polpa após 9 meses de armazenamento (−0,5 ± 0,1 °C e UR de 96 ± 2%). Posteriormente, frutos com e sem a presença do distúrbio foram avaliados quanto às concentrações de Ca, Mg, K, N e as relações K/Ca, Mg/Ca e N/Ca. O armazenamento sob 1,0 kPa O 2 + 3,0 kPa CO 2 proporcionou aos frutos maior incidência de escurecimento da polpa em relação aos armazenados sob 0,5 kPa O 2 + < 0,03 kPa CO 2 e 1,0 kPa O 2 + < 0,03 kPa CO 2 , ocasionando ainda maior severidade do distúrbio em comparação às demais condições de armazenamento. Peras com escurecimento da polpa apresentaram menores concentrações de Ca, bem como concentrações mais elevadas de K e maiores relações dos elementos K/Ca, Mg/Ca e N/Ca, comparativamente a frutos sem incidência do dano. Todavia, a análise multivariada de todos esses elementos minerais mostrou que a relação K/Ca foi a mais indicada para discriminar frutos sem e com escurecimento da polpa em peras 'Rocha'. AbsTRACT: The aim of this study was to evaluate the effect of controlled atmosphere (CA) conditions and mineral contents on flesh browning in 'Rocha' pear. The fruits were stored at different CA conditions: 0.5 kPa O 2 + < 0.03 kPa CO 2 ; 1.0 kPa O 2 + < 0.03 kPa CO 2 ; 1.0 kPa O 2 + 1.0 kPa CO 2 ; 1.0 kPa O 2 + 2.0 kPa CO 2 and 1.0 kPa O 2 + 3.0 kPa CO 2 . Fruit were evaluated for incidence and severity of flesh browning after 9 months of storage (−0.5 ± 0.1 °C and 96 ± 2% RH). Also, fruit with and without the disorder were assessed for contents of Ca, Mg, K, and N, as well as the K/Ca, Mg/Ca, and N/Ca ratios. Fruit stored at 1.0 kPa O 2 + 3.0 kPa CO 2 had higher incidence of flesh browning than those stored at 0.5 kPa O 2 + < 0.03 kPa CO 2 and 1.0 kPa O 2 + < 0.03 kPa CO 2 , as well as higher severity of disorder than all the other storage conditions. Pears with flesh browning had lower Ca content, as well as higher K content and higher K/Ca, Mg/Ca, and N/Ca ratios than fruit without the disorder. However, the multivariate analysis of all these mineral elements showed that the K/Ca ratio provides the best discrimination between fruit with and without flesh browning in 'Rocha' pears. Palavras

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“…In addition to TSS content, the skin characteristics of the fruit also play a vital role in determining the reflectance pattern (Cavaco et al, 2009). In dates, at tamar maturation stage, the skin tends to delaminate, and therefore increase the scattering effect of light and alter the reflectance (Lee et al, 2008).…”

Section: Tss Prediction For Different Varieties Of Datesmentioning

confidence: 99%

Non-destructive measurement of total soluble solid (TSS) content of dates using near infrared (NIR) imaging

Manickavasagan

Ganeshmoorthy

Claereboudt

et al. 2014

Emir. J. Food Agric

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The total soluble solid (TSS) content is one of the important quality attributes that determines the commercial value of dates. At present, TSS content in dates is measured using destructive techniques that are laborious and time consuming. In this study, the potential of a near infrared (NIR) imaging technique to determine TSS content of dates was evaluated. Date samples of three cultivars (Fardh, Khalas and Naghal) at tamar stage (n=400 fruits) and two ripening stages (tamar and khalal) of Khalas cv. (n=400 fruits) were used in this study. The area scan NIR camera which covers the full spectrum range of 900-1,700 nm was used to capture the images of individual date fruits. Immediately following image acquisition, the TSS content (ºBrix) of each sample was measured using a digital refractometer. The TSS content of dates was in the range of 34-63°Brix and 14-37°Brix for tamar and khalal stages, respectively. Similarly, the percentage of NIR reflectance was 12-38 and 39-64 for tamar and khalal stages, respectively. A multiple linear regression (MLR) prediction model along with a dummy variable concept was established between measured TSS and NIR reflectance. NIR reflectance was inversely proportional to the TSS content of dates. The correlation coefficient (r) between TSS content and NIR reflectance was 0.62 and 0.98 for three cultivars and two ripening stages, respectively. The high correlation among ripening stages indicates the opportunities of NIR technique for potential applications in influencing ripening stages. However, further work is warranted to determine the correlation between TSS and NIR reflectance in different ripening stages of other cultivars.

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‘Rocha’ pear firmness predicted by a Vis/NIR segmented model

Cited by 57 publications

References 32 publications

‘Rocha’ Pears Stored Under Controlled Atmosphere With Ultra-Low and Low O2 Associated With Different Co2 Levels

‘Rocha’ Pears Stored Under Controlled Atmosphere With Ultra-Low and Low O2 Associated With Different Co2 Levels

Escurecimento da polpa em pera ‘Rocha’ influenciado pela composição mineral do fruto e condições de atmosfera controlada

Non-destructive measurement of total soluble solid (TSS) content of dates using near infrared (NIR) imaging

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