Fruit biomechanics based on anatomy: a review

Li, Zhiguo; Yang, Hongling; Li, Pingping; Liu, Jizhan; Wang, Jizhang; Xu, Yuan

doi:10.2478/v10247-012-0073-z

Cited by 44 publications

(23 citation statements)

References 65 publications

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“…These descriptors, both sensory and instrumental, relate directly to mechanical properties and have their origin in the structure of tissue (Aguilera 2005). The mechanics of plants is governed by turgor (Zdunek and Bednarczyk 2006), cell size (Zdunek and Umeda 2005;Cybulska et al 2012) and cell wall properties, including middle lamella (Niklas 1992;Li et al 2013). Deformation causes an increase in intracellular pressure and tension of cell walls.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Zdunek

Kozioł

Pieczywek

et al. 2014

Food Bioprocess Technol

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The nanostructure of polysaccharides is supposed to determine properties such as stiffness or diffusivity of cell walls and their functionality for various tailored properties of food. However, at present, a relation of these nano-properties with sensory texture and firmness remains to some degree unknown. In this work, water (WSP), calcium chelator (CSP) and sodium carbonate (DASP) soluble pectins, hemicellulose and cellulose, extracted from cell walls of two pear cultivars 'Xenia' and 'Conference' at their harvest times, were studied. An atomic force microscope and image analysis were used to evaluate diameter and branching of the molecules. Sensory texture of 'Xenia' was considered as better and its firmness (87 N) was higher than 'Conference' (76 N). WSP molecules were present as short molecules with a height of about 0.5 nm for both cultivars. A chain-like and branched CSP fraction had diameter of about 0.3-0.4 nm for both cultivars with a pronounced contribution of molecules with diameter of about 1 nm for 'Xenia', which had also higher branching index. DASP revealed similar regular structures for both cultivars however the network was much denser for 'Xenia'. A rod-like hemicellulose molecules had length of about 20-400 nm and diameter of 1 nm for 'Xenia' and 1-4 nm for 'Conference'. Cellulose diameter for both cultivars was about 23 nm. This study showed that less degraded, thicker and more branched pectin molecules were associated with higher firmness and more favourable texture. Hemicellulose provided a positive contribution to texture when they were thinner and more flexible.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Zdunek

Kozioł

Pieczywek

et al. 2014

Food Bioprocess Technol

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“…A c c e p t e d M a n u s c r i p t 14 Penetration Mechanical Properties Table 3 gradually become soft during storage. [23] It is necessary here to mention that the bio-yield point is the point that indicates the initial cell under the skin rupture before the skin is broken.…”

Section: International Journal Of Food Propertiesmentioning

confidence: 99%

“…[13] Most foodstuffs have a mechanically complex and heterogeneous structure and are frequently anisotropic as well. [14] Thus, the mechanical stresses are distributed inhomogeneous in plant organs. [15] The morphological characteristics of eggplant fruit vary significantly with the type of the eggplant cultivar.…”

Section: International Journal Of Food Propertiesmentioning

confidence: 99%

Effect of Loading Position and Storage Duration on the Textural Properties of Eggplant

Ashtiani

Golzarian

Motie

et al. 2015

International Journal of Food Properties

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Eggplant has a very limited shelf life and, like other vegetables, is susceptible to different types of damage during and after harvest operations. Besides, according to the inner construction of eggplant fruit, it can be regarded as an inhomogeneous system. It is therefore important to specify how storage might affect their mechanical properties and how they vary in morphology.In this work, eggplants were divided into three portions along the longitudinal axis and their textural properties were separately investigated using different types of test over a 10-day period of storage at ~11˚C and ~90% relative humidity (RH). The results showed that the tension strength, rupture force and Young's modulus of skin tissue decreased with increasing the length of storage period, and they were generally different in the different portions of the fruit that were sampled as these properties in the upper section were larger than those of the middle and bottom sections. The values of Young's modulus and rupture force of pulp tissue taken from compression tests decreased from 1.466 to 0.821 MPa and 20.70 to 17.66 N for upper section, 0.637 to 0.536 MPa and 15.33 to 13.13 N for middle section and 0.518 to 0.422 MPa and 14.19 International Journal of Food Properties A c c e p t e d M a n u s c r i p t 2 to 12.19 N for bottom section, respectively with the increase in storage period. Similarly, as the samples were stored longer, the Young's modulus and rupture force of their combined skin and pulp tissues, obtained from penetration tests, decreased from 3.01 to 2.02 MPa and 31.21 to 24.95 N for upper section, 2.59 to 1.66 MPa and 28.64 to 21.66 N for middle section and 1.91 to 1.15 MPa and 23.18 to 17.37 N for bottom section, respectively. It was concluded that the mechanical resistance noticeably decreased towards the bottom third of the fruit.

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“…Some impact and compression mechanical properties can be used to characterize quantitatively the generalized texture of fresh fruits (Abbott ; Ramallo and Mascheroni ; Li and others ). Fruit firmness will decrease with increasing ripeness.…”

Section: Applications Of Compression and Impact Mechanics In The Agromentioning

confidence: 99%

Mechanical Models of Compression and Impact on Fresh Fruits

Miao

Andrews

2017

Comp Rev Food Sci Food Safe

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Well-designed and well-operated postharvest mechanical handling processes are vital if fresh fruits are to enter markets with minimal damage. The susceptibility of fruit to quality loss during handling is largely determined by mechanical contact and damage. This article reviews current understanding concerning the effect of impact and other mechanical contacts on fruits. It also discusses the major mechanical models that represent the interaction between fruits or a fruit and a surface. In total, 25 mechanical models associated with compression and impact behaviors of fresh fruits, mainly characterizing such behavior between 2 deformable spherical bodies and between a deformable spherical body and a rigid plate are reviewed. Finally, possible future research directions are discussed. The main challenge in fruit handling is to recognize and prevent microscopic damage to fruits, especially internal tissue/cell damage and microcracks resulting from multiple/repetitive impacts and compressions.

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Fruit biomechanics based on anatomy: a review

Cited by 44 publications

References 65 publications

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Effect of Loading Position and Storage Duration on the Textural Properties of Eggplant

Mechanical Models of Compression and Impact on Fresh Fruits

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