Effects of Vibration Stress on the Quality of Packaged Apples during Simulated Transport

Abstract

Purpose:The characteristics of in-transit vibration stress and possible damage to packaged apples were examined. Methods: A simulated transportation environment with a specific power density profile was used for vibration impact experiments to determine the resulting decrease in packaged apple quality. Apples with or without vibration stress were stored at low temperature (5 ± 0.8℃, 75-85% relative humidity) for 30 days. Statistically significant differences (p ≤ 0.05) were found between apples with and without vibration stress for concentration of oxygen (O2; 11.2% and 14.1%, respectively; initially 20.9 ± 0.4%), carbon dioxide (CO2; 26.4% and 21.8%; initially 1 ± 0.2%), and ethylene (79.4 µLL -1 and 55.6 µLL -1 ; initially 14.1 ± 0.6 µLL -1 ) in the headspace of a gas-collecting container after 30 days of storage. Results: Significant differences were also measured for apples with and without vibration stress with respect to soluble solid content (15.4% and 14.9%, respectively; initially 12.9 ± 0.8% and 13.1 ± 1.1%), weight loss (10.1% and 8.2%), and firmness (139.7 kPa and 163.3 kPa; initially 213.8 ± 6.2 kPa and 209.1 ± 7.9 kPa) after 30 days of storage. Conclusions: The vibration stress clearly accelerated the degradation of apple quality during storage, resulting in increased weight loss, soluble solid content, and headspace CO2 and ethylene production, and decreased firmness and headspace O2.

Measurement and evaluation of the effect of vibration on fruits in transit—Review

“…Jung and Park simulated a standard ASTM vibration profile for a total journey duration of 331 minutes, replicating the duration of the entire journey in transit to measure the effect on apples. This is not a practical approach in many transport scenarios, such as long‐duration interstate transport.…”

Road transport vibration stress impact on ‘Palmer’ mangoes quality and shelflife

“…Regardless of vibration stress, the average increase in the soluble solids content of mangoes was 7.9 ºBrix at the end of the evaluations. Jung and Park (2012) observed that the soluble solids content of 'Fuji' apples increased significantly with storage time in all samples, with or without vibration stress, due to the conversion of starch into sugar. However, the increase was faster in apples subjected to vibration, which could be explained due to an increase in both temperature and enzymatic activity in the sugar transformation process, factors that possibly did not affect 'Palmer' mangoes with the same intensity.…”

Transportasi dan Penyimpanan Curah pada Cabai Keriting Segar

“…Produk segar biasanya ditransportasikan melalui moda transportasi darat yaitu dari petani ke konsumen, dan yang harus diperhatikan bahwa produk segar tetap dalam kualitas terbaik dan dipertahankan kondisinya selama transportasi [4]. Kualitas buah dan sayuran dapat menurun selama transportasi karena terjadinya kerusakan fisik dan biologis yang disebabkan oleh getaran [5]. Beberapa peneliti menyatakan 25% produk segar hilang setelah panen, terutama selama pemanenan atau transportasi dari lapangan ke pasar jika tidak dengan pengemasan yang baik [6].…”