Monitoring of firmness evolution of peaches during storage by combining acoustic and impact methods

Diezma Iglesias, Belen and Valero Ubierna, Constantino and García Ramos, Francisco Javier and Ruiz-Altisent, Margarita (2006). Monitoring of firmness evolution of peaches during storage by combining acoustic and impact methods. "Journal of Food Engineering", v. 77 (n. 4); pp. 926-935. ISSN 0260-8774. https://doi.org/10.1016/j.jfoodeng.2005.08.021.

Description

Title: Monitoring of firmness evolution of peaches during storage by combining acoustic and impact methods
Author/s:
  • Diezma Iglesias, Belen
  • Valero Ubierna, Constantino
  • García Ramos, Francisco Javier
  • Ruiz-Altisent, Margarita
Item Type: Article
Título de Revista/Publicación: Journal of Food Engineering
Date: December 2006
ISSN: 0260-8774
Volume: 77
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

Firmness is a very important quality property in peach. The storage of peach affects its subsequent softening process and shelf life. The temperature and duration of storage mainly influence the firmness of stored fruit, and monitoring the evolution of fruits enables producers to manage its commercial life. The objective of the present study was to use non-destructive acoustic and impact tests to estimate firmness of peaches and to elucidate the influence of storage temperature and of time on the softening process of peach. Continuous and classification models based on variables obtained from non-destructive methods were developed. Parameters obtained from non-destructive methods were compared to destructive reference tests. The maximum force in ball compression correlated well with the maximum acceleration from impact test (r2 = 0.75), and with a band magnitude parameter from acoustic test (r2 = −0.71). Combining impact and acoustic parameters, the multiple correlation coefficient increases up to 0.91 (adjusted R2 = 0.82) in the prediction of the maximum force in ball compression. Classification models based on both non-destructive parameters and sorting peaches into two classes of firmness, showed scores of well classified higher than 90%.

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