Multi-scale engineering properties of tomato fruits related to harvesting, simulation and textural evaluation

Li, Zhiguo; Lv, Kun; Wang, Yuqing; Zhao, Bo; Yang, Zhibo

doi:10.1016/j.lwt.2014.12.018

Cited by 13 publications

(11 citation statements)

References 29 publications

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“…Puncture test is an alternative method for measuring the mechanical properties of agriculture products especially pony-size ones. It has been applied in determining the mechanical properties of various agriculture products, including gram [13] , cherry [14] , tomato [15] and et al Mechanical properties of maize kernel were also determined using puncture test by some researchers. [16,17] However, as mentioned above, previous studies are mainly concerned on the whole maize kernel or horny endosperm only.…”

Section: Introductionmentioning

confidence: 99%

Mechanical properties of maize kernel horny endosperm, floury endosperm and germ

Wang

2019

International Journal of Food Properties

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Mechanical damage of maize kernel caused by external forces during processing is closely related to its internal mechanical properties. In this research, three main tissues' (horny endosperm, floury endosperm and germ) mechanical properties of three maize varieties (Jinyu818, Zhengdan958 and Dafeng30) and five stages of moisture contents (11.78-34.73% w.b.) were evaluated using puncture test. Results showed that there was no (p > .05) or weak significant (0.01 < p < .05) difference between varieties, while significant moisture and tissue material effects were observed. For rupture force (F rp), ultimate strength (σ b), toughness (T rp), initial firmness (F inf), average firmness (F avf), modulus of elastic (E), apparent modulus of elastic (AME), bioyeiled force (F by), bioyeiled strength (σ s) and penetration force (F p), outer layer tissue (horny endosperm) of maize kernel at lower stage of moisture contents were higher than those of inner layer tissues (floury endosperm and germ) at higher moisture contents. While for bioyeiled deformation (D by) and rupture deformation (D rp) values, results showed that inner layer tissues at with higher moisture content were the highest. Pearson's correlation analysis showed that most of the parameters had a significant correlation (p < .01, r > 0.80) with each other. This study can be considered as a contribution towards further studying and minimizing the mechanical damage of the maize kernel when applying external force during and post harvesting.

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Section: Introductionmentioning

confidence: 99%

Mechanical properties of maize kernel horny endosperm, floury endosperm and germ

Wang

2019

International Journal of Food Properties

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“…It should be noted that, currently, multiscale food drying literature is limited or nonexistent. However, individually, multiscale drying literature of other materials and multiscale food dehydration literature (excluding external heat sources) has been published to a certain degree recently (Kohout & Stepanek, ; Li & Wang, ; Li, Lv, Wang, Zhao, & Yang, ).…”

Section: Multiscale Modeling Frameworkmentioning

confidence: 99%

Multiscale Modeling for Food Drying: State of the Art

Welsh

Simpson

Khan

et al. 2018

Comp Rev Food Sci Food Safe

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Plant-based food materials are mostly porous in nature and heterogeneous in structure with huge diversity in cellular orientation. Different cellular environments of plant-based food materials, such as intercellular, intracellular, and cell wall environments, hold different proportions of water with different characteristics. Due to this structural heterogeneity, it is very difficult to understand the drying process and associated morphological changes during drying. Transport processes and morphological changes that take place during drying are mainly governed by the characteristics of and the changes in the cells. Therefore, to predict the actual heat and mass transfer process that occurs in the drying process and associated morphological changes, development of multiscale modeling is crucial. Multiscale modeling is a powerful approach with the ability to incorporate this cellular structural heterogeneity with microscale heat and mass transfer during drying. However, due to the huge complexity involved in developing such a model for plant-based food materials, the studies regarding this issue are very limited. Therefore, we aim in this article to develop a critical conceptual understanding of multiscale modeling frameworks for heterogeneous food materials through an extensive literature review. We present a critical review on the multiscale model formulation and solution techniques with their spatial and temporal coupling options. Food structure, scale definition, and the current status of multiscale modeling are also presented, along with other key factors that are critical to understanding and developing an accurate multiscale framework. We conclude by presenting the main challenges for developing an accurate multiscale modeling framework for food drying.

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“…As ripening proceeds in tomato fruits, the colour changes from green to red. This, according to Li et al (2015), is mainly due to increased lycopene and decreased chlorophyll content in fruit tissues. It has been reported that controlled or modified atmospheres delay fruit ripening at 12.8°C and that modified atmospheres resulting from the enclosure of mature green tomatoes in polyethylene or other forms of plastic packaging may also delay fruit ripening (Harold et al, 2007).…”

Section: Colour Changementioning

confidence: 99%

“…This process occurs early at ripening stage in soft fruit such as tomato. According to Li et al (2015), tomato fruit hardness gradually decreased due to multiple coordinated processes, including the disassembly of polysaccharides in the primary cell wall and middle lamella and transpirational water/turgor loss. Packaged fruits were firmer than those unpackaged because MAP inhibits the synthesis and accumulation of cell wall degrading enzymes by slowing down their activities that cause fruit tissue softening.…”

Section: Fruit Firmnessmentioning

confidence: 99%

Influence of soil moisture levels and packaging on postharvest qualities of tomato (Solanum lycopersicum)

Sibomana¹,

Opiyo²,

Aguyoh³

2015

Afr. J. Agric. Res.

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Preharvest factors influence postharvest quality of tomatoes. Whereas water stress improves fruit total soluble solids; and polyethylene is used for packaging of fresh horticultural produce, little is known about their combined effects on quality and shelf life of tomatoes. The objective of this study was to investigate the independent and interactive effects of deficit irrigation and packaging on postharvest quality and shelf life of tomatoes. The experiment was a split plot arranged in a Randomized Complete Block Design with three replicates. Packaging was the main treatment and water levels the sub treatments. Water treatments were 20, 40, 60, 80 and 100% of pot capacity (PC). Packaging treatments were perforated, non-perforated and non-packaged (control). Fruits harvested at breaker stage were stored at 21±2ºC. Quality parameters assessed were fruit weight loss, colour change, firmness, total soluble solids, titratable acidity and shelf life. Polyethylene bags commonly used in the market (22 x 6.37 cm of size; 0.02 mm of thickness) were used as packaging material. At 16 days storage, unpackaged fruit had lost 34.23% of initial weight compared to 9.06% in perforated and 4.43% in nonperforated packaging. At 8 days of storage, 20% PC fruits were firmer than 80% PC fruits. At 10 days storage, 20% PC fruits were firmer compared to those from 40 and 80% PC. Total Soluble Solids (TSS) increased with decrease in moisture level. At 10 DAH, the lowest TSS was recorded in fruits subjected to 100% PC and highest in 40% PC. Deficit Irrigation effectively regulates tomato fruit quality; and combining it with packaging can enhance shelf life of tomato fruits.

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Multi-scale engineering properties of tomato fruits related to harvesting, simulation and textural evaluation

Cited by 13 publications

References 29 publications

Mechanical properties of maize kernel horny endosperm, floury endosperm and germ

Mechanical properties of maize kernel horny endosperm, floury endosperm and germ

Multiscale Modeling for Food Drying: State of the Art

Influence of soil moisture levels and packaging on postharvest qualities of tomato (Solanum lycopersicum)

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