The effect of simulated vibration frequency on the physico-mechanical and physicochemical properties of peach during transportation

Dagdelen, Cigdem; Aday, Mehmet Seçkin

doi:10.1016/j.lwt.2020.110497

Cited by 26 publications

(18 citation statements)

References 42 publications

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“…Also, this study can confirm the acceleration occurrence recorded from long-distance transportation can cause cell wall and structure degradation of tomatoes. This was also confirmed by recent findings of Dagdelen and Aday (2021) who reported that higher vibration generated during transportation causes damage to the cell wall of peach that increased the occurrence of respiration and water loss.…”

Section: Firmnesssupporting

confidence: 88%

“…Also, Jung, Lee, Lee, Cho, and Lee (2018) and Walkowiak-Tomczak, Idaszewska, Łysiak, and Bie nczak (2021) recorded no significant effect of simulated transport vibration on the grape and apple, respectively. In contrast, Dagdelen and Aday (2021) found an increase in the TSS of peach with increasing vibration frequencies during transportation. Regarding storage conditions, higher changes were observed at room temperature due to the ripening process and carbohydrate biosynthesis and alteration resulted in pectin substance degradation into simple sugar such as oligosaccharides (Munhuewyi, 2012).…”

Section: Titratable Acidity (%)mentioning

confidence: 64%

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Quality changes kinetic of tomato during transportation and storage

Al-Dairi

Pathare

Al-Yahyai

2021

J Food Process Engineering

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Kinetic models were performed to investigate the quality changes of tomatoes. The samples were transported from three different distances (100, 154, and 205 km), and then stored at a temperature of 10 and 22 C. Physical (weight loss, color, and firmness), chemical (titratable acidity (TA), total soluble solids (TSSs), sugar/acid ratio, and pH), and nutritional (total lycopene and carotenoids) quality parameters of tomato were measured for 12 days of storage. Transportation of tomatoes from the longdistance transportation and storage at 22 C resulted in a higher increase in weight loss, redness, color index, total lycopene, and carotenoids, and a higher decrease in firmness, color lightness, TA, and so forth. The results showed that the quality changes were well described by the zero-order kinetic model (with a coefficient of determination R 2 = values of .9993-.8400). Weight loss, total lycopene, and carotenoids were adequately fitted with the zero-order kinetic model, where TSSs and most firmness experimental values were successfully fitted with the first-order kinetic model. In all cases, the reaction rate constant (k) was higher at 22 C storage temperature compared to storage at 10 C. To validate the appropriateness of the selected models, weight loss, firmness, some color parameters, TA, and total lycopene were taken as examples. All the experimental and predicted data showed a strong agreement. Overall, the results of this study could help the distributors, processors, and consumers to identify the storage time and the ideal edible time. Practical applicationsThe practical application obtainable from our research is the classification of fresh produce based on their maturity stage is required to select the suitable packaging with high strength material during long-distance transportation. Also, the practical objective of the study is to improve refrigeration storage condition of tomato or many other fresh produce after transportation in the industrial field to maintain its quality attributes for long time. In particular, the proposed study establishes the correlation between transport distance, storage temperature, and duration and the quality attributes of tomato to obtain a mathematical model to predict the quality changes during storage and to assess the effect of transport distance on tomato. The knowledge of such type of data can help to develop an advanced supply chain strategies like transporting, storage, and routing policies.

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Section: Firmnesssupporting

confidence: 88%

Section: Titratable Acidity (%)mentioning

confidence: 64%

Quality changes kinetic of tomato during transportation and storage

Al-Dairi

Pathare

Al-Yahyai

2021

J Food Process Engineering

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“…Besides, higher ethylene and respiration are responsible for vibrated tomato color changes. Also, Dagdelen and Aday [32] indicated an increase in the a* value of peach on the last day of storage due to the increase in respiration rate resulted from the mechanical vibration leading to fruit and color degradation. Wu and Wang [4] observed high red color development in tomatoes exposed to 60 min of simulated transport vibration.…”

Section: Colormentioning

confidence: 99%

“…Besides, the reduction of the color change of the L* value with storage time particularly at 22 • C is due to carotenoids synthesis which leads to tomato darkening [2]. Discoloration of fresh produce due to vibration results in enzymatic browning [32] like polyphenol oxidase (PPO) and peroxidase (POD) [33]. Lightness (L*) change kinetics on Table 2 shows that the zero-order model produced a high R 2 for both control (R 2 = 0.9483) and vibrated (R 2 = 0.9720) tomato groups stored at 10 • C. However, the first-order model was considered the most appropriate model to represent the L* value change for 10 days for both tomato groups stored at 22 • C. To validate the best model of the L* value of both tomato groups stored at both temperature conditions, the predicted values with the experimental data values were presented and plotted in Figure 4.…”

Section: Colormentioning

confidence: 99%

Effect of Simulated Vibration and Storage on Quality of Tomato

Pathare

Al-Dairi

2021

Horticulturae

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The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected. Tomato fruits were divided equally into two main groups where the first one was subjected to vibration at a frequency of 2.5 Hz for two hours and the other group was set as a control (with no vibration stress). Both tomato groups were stored for 10 days at 10 °C and 22 °C storage conditions. The results showed a reduction in total soluble solids, yellowness, weight, lightness in the tomato fruits subjected to vibration at 22 °C storage condition. Ethylene and carbon dioxide increased by 124.13% and 83.85% respectively on the same condition (22 °C). However, storage at 10 °C slowed down the investigated quality changes attributes of both tomato groups (vibrated and control) during storage. The weight loss change kinetics of both tomato groups at both storage temperatures were highly fitted with a zero-order kinetic model. Color and firmness kinetic changes of tomato groups stored at both conditions were described well by zero and first order kinetic models. To validate the appropriateness of the selected model, lightness, redness, yellowness, and firmness were taken as an example. The study revealed that the vibration occurrence and increasing storage temperature cause various changes in the quality attributes of tomatoes.

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“…Since, mechanical damages remove plant's natural barriers and fruit can easily become contaminated with bacteria or fungi (Saltveit, 2015). In the literature, there are a considerable amount of studies conducted and showed the effects of the transport vibrations on fresh produces such as strawberry (La Scalia et al, 2016), tomato (Wu & Wang, 2014), plum (Chonhenchob et al, 2009), peach (Choi et al, 2010;Dagdelen & Aday, 2021), and pear (Zhou et al, 2007). Few researchers have addressed the problem of bruise damage in mushrooms, however, these studies have only focused on hyperspectral imaging (Gowen et al, 2008) or infrared spectroscopy (Esquerre et al, 2009;O'Gorman et al, 2010) to evaluate the damage.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of different packaging films and trays on mushrooms ( Agaricus bisporus ) subjected to simulated transportation conditions at different vibration frequencies

Öztürk¹,

Yakar

Temizkan

et al. 2021

J Food Process Preserv

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This study aimed to determine the different vibration frequencies (4, 8, 12, and 16 Hz) and packaging trays and films (Polypropylene trays + microperforated films (MP) and Polystyrene foam trays + polyvinyl chloride stretch films (PVC)) effects on mushroom quality. The quality of the mushrooms in MP was reduced with the increment in the frequency, whereas the effect of the frequency was only detrimental in the mushrooms packaged with PVC at 16 Hz. Oxygen concentration reached the equilibrium state at the level of 15% in PVC and 9% in MP groups. The whiteness index of mushrooms in MP was between 25 and 40, whereas it was around 20-30 in PVC films. However, changes in electrolyte leakage, pH, and hardness were minimal in the mushrooms packaged with PVC. As a result, PVC stretch films reduced the effect of transport frequencies, however, the optimal gas concentrations for mushrooms were only achieved using MP films. Practical applicationsIn this study, effects of different packaging films, and trays were studied on mushrooms (Agaricus bisporus) which were subjected to simulated transportation conditions at different vibration frequencies. Foam trays with PVC films reduced the effect of transportation damage. Transportation damage in MP packages observed to be increased with the rise in the frequency. MP films helped to achieve the desired gas composition inside the packages. How to cite this article: Oztürk M, Yakar E, Temizkan R, Aday MS. Effectiveness of different packaging films and trays on mushrooms (Agaricus bisporus) subjected to simulated transportation conditions at different vibration frequencies.

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The effect of simulated vibration frequency on the physico-mechanical and physicochemical properties of peach during transportation

Cited by 26 publications

References 42 publications

Quality changes kinetic of tomato during transportation and storage

Quality changes kinetic of tomato during transportation and storage

Effect of Simulated Vibration and Storage on Quality of Tomato

Effectiveness of different packaging films and trays on mushrooms ( Agaricus bisporus ) subjected to simulated transportation conditions at different vibration frequencies

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