Bruise Development and Fruit Response of Pear (cv.'Blanquilla') under Impact Conditions

Rodríguez Sinobas, Leonor and Ruiz-Altisent, Margarita and Plaza Pérez, José Luis de la (1991). Bruise Development and Fruit Response of Pear (cv.'Blanquilla') under Impact Conditions. "Journal of food engineering" (n. 14); pp. 289-301. ISSN 0260-8774.

Description

Title: Bruise Development and Fruit Response of Pear (cv.'Blanquilla') under Impact Conditions
Author/s:
  • Rodríguez Sinobas, Leonor
  • Ruiz-Altisent, Margarita
  • Plaza Pérez, José Luis de la
Item Type: Article
Título de Revista/Publicación: Journal of food engineering
Date: 1991
ISSN: 0260-8774
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
UPM's Research Group: LPF-TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Pear fruits cv. 'Blanquilla', at various ripening stages, were studied under impact conditions. A 50-6-g spherical steel indentator, with a radius of curvature of 0-94 cm, was dropped on to the fruit from three heights: 4, 6 and 10 cm (0-0199, 0-0299 and 0-0499 J). The variables measured were analyzed. All variables were observed to be related to the impact energy except impact duration, which was related to the fruit firmness. Bruising correlated with impact energy when considering different heights, but not with any specific variable when studying the impact phenomenon at individual heights; however, there was a clear correlation between impact bruising and firmness. Three bruise shapes were observed, corresponding to preclimacteric, climacteric and postclimacteric fruits; a theory for this response is offered. According to the results, the impact response in postclimacteric pear fruits (with firmness values of less than 25 N, and a maturity index above 55) may be explained by the role played by the skin rather than by the pulp.

More information

Item ID: 16280
DC Identifier: http://oa.upm.es/16280/
OAI Identifier: oai:oa.upm.es:16280
Deposited by: Servicio Biblioteca Universitaria
Deposited on: 09 Jul 2013 05:53
Last Modified: 04 Mar 2015 15:58
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