Effect of pressing and impacting bruises on optical properties of kiwifruit flesh

Gao, Mengjie; Huang, Xiaolan; Du, Rongyu; Zhu, Xinhua

doi:10.1016/j.postharvbio.2020.111385

Cited by 46 publications

(13 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Generally, a * value was maintained on bruised pears stored at 10 • C. The change of redness is attributed to green color loss on bruised pears during storage (Bodner and Scampicchio, 2020). Similarly, Gao et al (2021) recorded no significant changes on the a * value of impacted kiwifruit during storage. As observed, higher BS indicated more redness (a * ) value per treatment as shown in Figure 6.…”

Section: Colormentioning

confidence: 90%

“…Another finding was revealed by Maia et al (2011) who reported that the total soluble content of bananas showed an increase after subjected to bruise damage. This was attributed to the conservation of starch to total soluble sugars during the ripening process under respiration resulted in high sugar content (Al-Dairi et al, 2021c;Gao et al, 2021), particularly at room temperature.…”

Section: Total Soluble Solidsmentioning

confidence: 99%

“…As one of the important quality attributes in fruit production, the fruit weight influences not only consumer preference but also the marketing of fresh fruit (Al-Dairi et al, 2021a). Impact bruising resulted in both the qualitative internal and minor external changes on fresh produce, including changes in citric acid content (Hussein et al, 2020b), soluble solid content, (Gao et al, 2021), respiration, and ethylene production (Xia et al, 2020). Opara and Pathare (2014) highlighted the importance of bruise damage measurement or analysis in aiding interventions to inhibit quality changes.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bruise Susceptibility and Impact on Quality Parameters of Pears During Storage

Pathare

Al-Dairi

2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Bruise damage is one of the mechanical injury problems that could appear in fresh produce during the post-harvest supply chain. The study investigated three main effects (drop impact level, storage temperature, and storage duration), which can expand the level of bruising and cause some quality changes that contribute to the damage of pear. Pear fruit samples were purchased from the market and delivered to the post-harvest laboratory. Each pear was impacted by a ball with a known mass at three different drop heights (20, 40, and 60 cm), stored at 22°C with 45 ± 5% RH and 10°C with 85 ± 5% RH for 14 days storage period. Bruise area (BA), bruise volume (BV), and bruise susceptibility (BS) were calculated. Different quality analyses were done like color, firmness, and total soluble solids (TSS). Analysis of variance (ANOVA), regression analysis, and pearson correlation coefficient were performed. With increasing drop height and temperature for 14 days storage, BA, BV, BS, lightness (L*), yellowness (b*), color saturation (Chroma), and total color difference increased. However, firmness was highly reduced (92.82%) due to the increase in drop height (60 cm), storage temperature (22°C), and storage duration (14 days). Color purity (Hue), redness (a*), and TSS were not affected by drop height (impact level). A strong relationship with a strong linear regression (R2) was found between BS and CIE L*, a*, and b* color coordinates. A positive and strong correlation was also found between BS and CIEL*a*b* color parameters with a strong and negative correlation with firmness. Overall, this study can be considered as guideline for horticulture researchers and in fresh produce supply chain during post-harvest operations.

show abstract

Section: Colormentioning

confidence: 90%

Section: Total Soluble Solidsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Bruise Susceptibility and Impact on Quality Parameters of Pears During Storage

Pathare

Al-Dairi

2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

“…These optical techniques rely on measuring reflected or transmitted light, which is dependent on the system constitute, probe design, lighting setup, and other factors [ 6 ]. In optics, fruit is a turbid medium; when the fruit is completely exposed to a light source, the outer surface reflects approximately 4% of the incident light, and the remaining incident energy is transmitted through the surface into the cell structure, and then scattered by small tissue interfaces or absorbed by cellular constituents [ 2 , 12 , 13 ]. The attenuation of light in turbid tissue is the result of absorption and scattering by the tissue and is represented by the absorption (μ a ) and reduced scattering (μ s ′) coefficients [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…In the last decade, some studies have been conducted to investigate the effect of bruises on the optical properties of the fruit. Gao et al [ 13 ] investigated the absorption coefficient (μ a ) and the reduced scattering coefficient (μ s ′) of kiwifruit flesh by using an integrating sphere system at 950–1650 nm 16 days after bruising. The results showed that μ s ′ first decreased and then increased, while μ a showed no significant difference resulting from bruising.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Changes in Optical Properties of Peaches with Different Maturity Levels during Bruising

Sun

Huang

Pan

et al. 2021

Foods

View full text Add to dashboard Cite

The main objective was to measure the optical coefficients of peaches after bruising at different maturity levels and detect bruises. A spatially resolved method was used to acquire absorption coefficient (μa) and the reduced scattering coefficient (µs’) spectra from 550 to 1000 nm, and a total of 12 groups (3 maturity levels * 4 detection times) were used to assess changes in µa and µs’ resulting from bruising. Maturation and bruising both caused a decrease in µs’ and an increase in µa, and the optical properties of immature peaches changed more after bruising than the optical properties of ripe peaches. Four hours after bruising, the optical properties of most samples were significantly different from those of intact peaches (p < 0.05), and the optical properties showed damage to tissue earlier than the appearance symptoms observed with the naked eye. The classification results of the Support Vector Machine model for bruised peaches showed that μa had the best classification accuracy compared to μs′ and their combinations (µa × µs’, µeff). Overall, based on μa, the average detection accuracies for peaches after bruising of 0 h, 4 h, and 24 h were increased.

show abstract

Mechanical Damage of Fresh Produce: An Overview

Opara,

Pathare

2023

Mechanical Damage in Fresh Horticultural Produce

View full text Add to dashboard Cite

Effect of pressing and impacting bruises on optical properties of kiwifruit flesh

Cited by 46 publications

References 42 publications

Bruise Susceptibility and Impact on Quality Parameters of Pears During Storage

Bruise Susceptibility and Impact on Quality Parameters of Pears During Storage

Evaluation of the Changes in Optical Properties of Peaches with Different Maturity Levels during Bruising

Mechanical Damage of Fresh Produce: An Overview

Contact Info

Product

Resources

About