Kiwifruit firmness: Measurement by penetrometer and non-destructive devices

Li, Huajia; Pidakala, P.; Billing, D.; Burdon, J.

doi:10.1016/j.postharvbio.2016.06.007

Cited by 60 publications

(31 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Each sample was punctured at three sites with 120° intervals along the equatorial plane, and the force-distance (F-D) curve was acquired. Maximum force (the maximum value of each F-D curve) was determined as the firmness, which was used to evaluate the hardness of fruit [26]. The values at three sites were averaged to represent the global firmness for each sample.…”

Section: Methodsmentioning

confidence: 99%

Ripeness Prediction of Postharvest Kiwifruit Using a MOS E-Nose Combined with Chemometrics

Wang

et al. 2019

Sensors

View full text Add to dashboard Cite

Postharvest kiwifruit continues to ripen for a period until it reaches the optimal “eating ripe” stage. Without damaging the fruit, it is very difficult to identify the ripeness of postharvest kiwifruit by conventional means. In this study, an electronic nose (E-nose) with 10 metal oxide semiconductor (MOS) gas sensors was used to predict the ripeness of postharvest kiwifruit. Three different feature extraction methods (the max/min values, the difference values and the 70th s values) were employed to discriminate kiwifruit at different ripening times by linear discriminant analysis (LDA), and results showed that the 70th s values method had the best performance in discriminating kiwifruit at different ripening stages, obtaining a 100% original accuracy rate and a 99.4% cross-validation accuracy rate. Partial least squares regression (PLSR), support vector machine (SVM) and random forest (RF) were employed to build prediction models for overall ripeness, soluble solids content (SSC) and firmness. The regression results showed that the RF algorithm had the best performance in predicting the ripeness indexes of postharvest kiwifruit compared with PLSR and SVM, which illustrated that the E-nose data had high correlations with overall ripeness (training: R2 = 0.9928; testing: R2 = 0.9928), SSC (training: R2 = 0.9749; testing: R2 = 0.9143) and firmness (training: R2 = 0.9814; testing: R2 = 0.9290). This study demonstrated that E-nose could be a comprehensive approach to predict the ripeness of postharvest kiwifruit through aroma volatiles.

show abstract

Section: Methodsmentioning

confidence: 99%

Ripeness Prediction of Postharvest Kiwifruit Using a MOS E-Nose Combined with Chemometrics

Wang

et al. 2019

Sensors

View full text Add to dashboard Cite

show abstract

“…The maximum force in penetration was acquired to evaluate the rmness of kiwifruit. 19 The obtained values at three sites were averaged to represent the overall rmness for each sample.…”

Section: Physicochemical Determinationmentioning

confidence: 99%

Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose

Wang

et al. 2019

RSC Adv.

View full text Add to dashboard Cite

show abstract

“…And thus the impact response method is often used for identifying the natural frequency to calculate the elasticity index to evaluate the fruit firmness because of the rapid and the convenience. It was already reported that the firmness values detected by the impact method was compared with a standard penetrometer measurement during the kiwifruit firmness measurement (Li, Pidakala, Billing, & Burdon, ). So it is provided an approach to detect the fruit quality by the impact response method.…”

Section: Introductionmentioning

confidence: 99%

Prediction of Firmness and pH for “Golden Delicious” Apple Based on Elasticity Index from Modal Analysis

Hou

Zhang

Sun

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Kiwifruit firmness: Measurement by penetrometer and non-destructive devices

Cited by 60 publications

References 26 publications

Ripeness Prediction of Postharvest Kiwifruit Using a MOS E-Nose Combined with Chemometrics

Ripeness Prediction of Postharvest Kiwifruit Using a MOS E-Nose Combined with Chemometrics

Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose

Prediction of Firmness and pH for “Golden Delicious” Apple Based on Elasticity Index from Modal Analysis

Contact Info

Product

Resources

About