Instrumental quality assessment of fresh peaches: Optical and mechanical parameters.

Ruiz-Altisent, Margarita; Lleó García, Lourdes y Riquelme Ballestero, F. (2000). Instrumental quality assessment of fresh peaches: Optical and mechanical parameters.. En: "AgEng2000 European Society of Agricultural Engineers Conference", 2-7,julio-2000, Warwick (Reino Unido).

Descripción

Título: Instrumental quality assessment of fresh peaches: Optical and mechanical parameters.
Autor/es:
  • Ruiz-Altisent, Margarita
  • Lleó García, Lourdes
  • Riquelme Ballestero, F.
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: AgEng2000 European Society of Agricultural Engineers Conference
Fechas del Evento: 2-7,julio-2000
Lugar del Evento: Warwick (Reino Unido)
Título del Libro: European Society of Agricultural Engineers Conference
Fecha: 2000
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

In developing instrumentation for the measurement of fruit quality, there is the need for fast and non-destructive devices, based on sensors, to be installed on-line. In the case of some fruits, like peaches, post-harvest ripeness, which is closely related to high quality for the consumer, is a priority. During ripening, external appearance (colour) and internal mechanical (firmness) and chemical (sugars and acids) quality are main features that evolve rapidly from and unripe to a ripe (high quality) stage. When considering the evolution of fruit quality in this scheme, external colour and firmness are shown to evolve in a parallel pattern, if monitored from the time of harvest to full consumer ripeness ( Rood, 1957; Crisosto et al, 1995; Kader, 1996). The visible (VIS) reflectance spectrum is a fast and easy reference that can be used to estimate quality of peaches, if we could show it to be reliably correlated with peach ripening rate during postharvest (Genard et al. 1994; Moras, 1995; Delwiche and Baumgartner, 1983; Delwiche et al. 1987; Slaughter, 1995; Lleo et al., 1998). Taste, described as an expert acceptance score, improves with ripeness (firmness and colour evolution), when considering the fruits on the tree, and also post-harvest.

Más información

ID de Registro: 25591
Identificador DC: http://oa.upm.es/25591/
Identificador OAI: oai:oa.upm.es:25591
Depositado por: Servicio Biblioteca Universitaria
Depositado el: 24 Abr 2014 11:01
Ultima Modificación: 22 Sep 2014 11:37
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