Ultrasonic evaluation of some ripening parameters of autumn and winter-grown ‘Galia’ melons

Mizrach, A.; Galili, N.; Teitel, D. C.; Rosenhouse, G.

doi:10.1016/0304-4238(94)90047-7

Cited by 16 publications

(12 citation statements)

References 2 publications

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“…Firmness reflects the changes in tissue texture during the course of growth, maturation, and storage (Mizrach et al, 1994;Stone et al, 1994;Taniwaki et al, 2009). The present results in Fig.…”

Section: Discussionmentioning

confidence: 98%

Firmness evaluation of watermelon flesh by using surface elastic waves

Ikeda

Choi

Ishii

et al. 2015

Journal of Food Engineering

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a b s t r a c tWe measured the velocity of surface elastic waves on watermelon flesh for firmness evaluation. The Rayleigh waves at frequencies ranging from 800 to 2400 Hz propagate on the flesh and are detected by a piezo-bimorph sensor in contact with the flesh. We determined the shear elasticity from the velocity for two types of Japanese watermelons, Matsuribayashi777 and Wasenissho, to be 1.18 and 0.74 MPa, respectively. These correlated well with a sensory firmness evaluation. The values of Young modulus obtained by the surface-wave measurements were nine times larger than those by the compression tests performed, which can be explained by the differences in measurement displacement and frequency. We also investigated the effect of storage on the surface-wave velocity for Matsuribayashi777. The velocity decreased by about 10% after ten days of storage. The present results suggest that this technique can be applied to estimating the elastic properties of various fruits.

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Section: Discussionmentioning

confidence: 98%

Firmness evaluation of watermelon flesh by using surface elastic waves

Ikeda

Choi

Ishii

et al. 2015

Journal of Food Engineering

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“…Previous reports on the ultrasound velocity propagated through fruits and vegetables were similar to what we found. Mizrach et al (1994) measured the velocity of ultrasound at 50,000 Hz in melons (Cucumis melo L., 'Galia'); the velocities ranged from 60 to 80 m•s -1 . Self et al (1994) showed that ultrasound velocity of avocado flesh ranged from 200 to 350 m•s -1 .…”

Section: Discussionmentioning

confidence: 99%

Nondestructive Acoustic Measurement of Firmness for Nectarines, Apricots, Plums, and Tomatoes

Muramatsu¹,

Sakurai²,

Yamamoto³

et al. 1996

HortSci

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A nondestructive, acoustic method was applied to evaluate firmness of nectarines (Prunus persica Batch.), apricots (Prunus mume Sieb. et Succ.), plums (Prunus salicina Lindl.), and tomatoes (Lycopersicon esculentum Mill. `Beiju'). Sound with frequencies from 200 to 2000 Hz, generated by a miniature speaker attached to the fruit surface, was received by a small microphone attached to the opposite side. The signal was monitored by an oscilloscope. Sound frequency did not change during propagation in the fruit. However, as the microphone was moved along the circumference of the fruit, a phase shift in the received signal was observed. When the distance the microphone was displaced along the surface of the fruit corresponded to a shift of exactly one wavelength, the sound wavelength propagated within the fruit could be determined. The number of sound waves within the fruit over half its circumference was calculated as a function of this distance. Mature fruit propagated shorter wavelengths and consequently more sound waves than immature fruit, indicating that the sound velocity in the mature fruit was lower than in immature fruit. This relatively simple method for measuring lower frequency suggests that the sound velocity propagated through fruit can be determined without measuring the absolute velocity.

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“…This figure indicates that impulse response transmits along the surface of the sample with a uniform velocity in all directions (Sugiyama et al, 1994). Mizrach et al (1994) evaluated the internal physiochemical parameters of melons such as firmness, dry weight, and total soluble solids content (TSS) by acoustic properties. Acoustic impulse impedance technique was also used to detect hollow heart, soluble solids content (SSC), flesh color, effe-gi firmness, and mass of watermelons (Stone et al, 1996).…”

Section: Acoustics Technologymentioning

confidence: 99%