Effect of Impact Level and Fruit Properties on Golden Delicious Apple Bruising

By S. Zarifneshat, H. Ghassemzadeh, M. Sadeghi, M. H. Abbaspour-Fard, E. Ahmadi, A. Javadi, M. T. Shervani-Tabar. 2010

49 citations recorded by the source corpus.

Problem statement: Bruise damage is a major cause of fruit quality lo ss. Bruises occur under dynamic and static loading when stress induce d in the fruit exceeds the failure stress of the fr uit tissue. Statistical bruise estimation models were c onstructed to calculate Golden Delicious apple brui se volume with respect to fruit properties. Approach: The regression models were built based upon impact force and impact energy as main independent variable with other parameters including fruit curvature radius, temperature and acoustical stiffn ess. An instrumented pendulum was constructed as a tool to perform three levels of controlled impact o n apple fruit. Results: Significant effects of acoustical stiffness, temperature and the curvature radius and some interactions on bruising were obtained at 5% probability level with the coefficie nt of determination of 0.93 and 0.98 for force mode l and energy model respectively. Conclusion: It was demonstrated that increasing the temperatur e and curvature radius and lowering acoustical stiffness will reduce the bruise damage of the golden delicious apple fruit.

Subfields: Mechanical Engineering, Plant Science

View Paper: https://www.semanticscholar.org/paper/566bbce9e3add634b292b5e86c4d249d485c9734