Non-invasive techniques for measurement of fresh fruit firmness.

By P. Subedi, Kerry Brian Walsh. 2009

73 citations recorded by the source corpus.

Abstract A sound velocity technique and visible–short wave near infrared (400–1100 nm) interactance spectroscopy were considered in the context of the assessment of fruit firmness in intact banana, mango and peach fruit. The velocity of a vibration (‘sound’) wave moving through the fruit decreased during ripening of mango (from 84 to 39 m s−1), banana (29 to 14) and peach (28 to 15) fruit. Fruit firmness assessed using a penetrometer (Fpen) was linearly correlated (R2 > 0.8) with sound velocity in mango, but not peach or banana. Spectra were related to the penetrometer and sound velocity readings using partial least squares regression. A cross-validation result of R2 = 0.92, 0.86 and 0.79 for the penetrometer reading and R2 = 0.88, 0.77 and 0.58 for the sound velocity reading was achieved for banana, mango and peach fruit, respectively. However, these results are likely to be a peel-related attribute for banana, potentially a skin pigment, as the optical geometry used would primarily optically sample the peel, rather than pulp tissue. Prediction results, involving independent data sets, were very poor (R2

Subfields: Analytical Chemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/b0eaff151f064cb54cced23fa8d024aed4b512e2

Citations in the corpus

• Approaches to analysis and modeling texture in fresh and processed foods – A review (2013, unknown): “Usually firmness is measured by non-destructive methods, such as acoustic, vibration, micro-deformation, impact, and absorption of light (typically short-wave length near-infrared) (Subedi and Walsh, 2009).”