Texture estimation model for mulberry fruit from linear measurements

Purpose: The texture is an essential feature of the nutritional value of fruit and vegetables and plays a critical role in the acceptance and success of these products by the consumer. However, mechanical injuries cause softening and abrasion in the mulberry fruit tissue during harvesting, difficult...

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Autores principales:	Fatemeh Afsharnia, Mahmoud Ghasemi Nejad Raeini, Hassan Barzegar, Parisa Ghasemi
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	abrasion area firmness linear measurements mulberry post-harvest quality Agriculture S
Acceso en línea:	https://doaj.org/article/b69df8dbc7c34661a778b51a5cf17366
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spelling	oai:doaj.org-article:b69df8dbc7c34661a778b51a5cf173662021-11-06T05:41:58ZTexture estimation model for mulberry fruit from linear measurements2588-48832588-616910.22077/jhpr.2020.3658.1162https://doaj.org/article/b69df8dbc7c34661a778b51a5cf173662021-09-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1589_9066395c523ea796d32a979c20e4f2ea.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: The texture is an essential feature of the nutritional value of fruit and vegetables and plays a critical role in the acceptance and success of these products by the consumer. However, mechanical injuries cause softening and abrasion in the mulberry fruit tissue during harvesting, difficult to assess. The experiment was conducted to estimate the mulberry fruit texture model by linear measurements for several harvesting conditions. Research method: The mulberry may fall from the highest or middle branches or harvest by hand since three heights, including 0, 1.5, and 3 meters, were considered for both maturity stage, including purple and black stage, for dynamic loading experiments to measure texture in an orchard simulated ambiance. Mulberry fruits were stored at 3 °C for seven days. The abrasion area of mulberry fruit was determined by image analysis. Also, TA-XT PLUS Texture Analyzer (micro stable system, England) was used to perform the compression tests of mulberry fruits. Regression analysis of abrasion area versus practical factors (harvesting method, maturity stage, and storage time) was used to develop several models for assessing the area of fruit abrasion. Findings: The combined effect of hot water for 3 minutes with 3% citric acid resulted in better quality fruits (less mass loss, less degradation of soluble solids, organic acids, and vitamin C), in addition to delaying the development of browning pericarp and pulp until the sixth day of storage. Limitations: No limitations were founded. Originality/Value: These models promisingly and accurately estimate the abrasion area of fruit without applying any inaccurate procedures, e.g., using a caliper in many experimental comparisons.Fatemeh AfsharniaMahmoud Ghasemi Nejad RaeiniHassan BarzegarParisa GhasemiUniversity of Birjandarticleabrasion areafirmnesslinear measurementsmulberrypost-harvest qualityAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Issue 3 - September 2021, Pp 263-276 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	abrasion area firmness linear measurements mulberry post-harvest quality Agriculture S
spellingShingle	abrasion area firmness linear measurements mulberry post-harvest quality Agriculture S Fatemeh Afsharnia Mahmoud Ghasemi Nejad Raeini Hassan Barzegar Parisa Ghasemi Texture estimation model for mulberry fruit from linear measurements
description	Purpose: The texture is an essential feature of the nutritional value of fruit and vegetables and plays a critical role in the acceptance and success of these products by the consumer. However, mechanical injuries cause softening and abrasion in the mulberry fruit tissue during harvesting, difficult to assess. The experiment was conducted to estimate the mulberry fruit texture model by linear measurements for several harvesting conditions. Research method: The mulberry may fall from the highest or middle branches or harvest by hand since three heights, including 0, 1.5, and 3 meters, were considered for both maturity stage, including purple and black stage, for dynamic loading experiments to measure texture in an orchard simulated ambiance. Mulberry fruits were stored at 3 °C for seven days. The abrasion area of mulberry fruit was determined by image analysis. Also, TA-XT PLUS Texture Analyzer (micro stable system, England) was used to perform the compression tests of mulberry fruits. Regression analysis of abrasion area versus practical factors (harvesting method, maturity stage, and storage time) was used to develop several models for assessing the area of fruit abrasion. Findings: The combined effect of hot water for 3 minutes with 3% citric acid resulted in better quality fruits (less mass loss, less degradation of soluble solids, organic acids, and vitamin C), in addition to delaying the development of browning pericarp and pulp until the sixth day of storage. Limitations: No limitations were founded. Originality/Value: These models promisingly and accurately estimate the abrasion area of fruit without applying any inaccurate procedures, e.g., using a caliper in many experimental comparisons.
format	article
author	Fatemeh Afsharnia Mahmoud Ghasemi Nejad Raeini Hassan Barzegar Parisa Ghasemi
author_facet	Fatemeh Afsharnia Mahmoud Ghasemi Nejad Raeini Hassan Barzegar Parisa Ghasemi
author_sort	Fatemeh Afsharnia
title	Texture estimation model for mulberry fruit from linear measurements
title_short	Texture estimation model for mulberry fruit from linear measurements
title_full	Texture estimation model for mulberry fruit from linear measurements
title_fullStr	Texture estimation model for mulberry fruit from linear measurements
title_full_unstemmed	Texture estimation model for mulberry fruit from linear measurements
title_sort	texture estimation model for mulberry fruit from linear measurements
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/b69df8dbc7c34661a778b51a5cf17366
work_keys_str_mv	AT fatemehafsharnia textureestimationmodelformulberryfruitfromlinearmeasurements AT mahmoudghaseminejadraeini textureestimationmodelformulberryfruitfromlinearmeasurements AT hassanbarzegar textureestimationmodelformulberryfruitfromlinearmeasurements AT parisaghasemi textureestimationmodelformulberryfruitfromlinearmeasurements
_version_	1718443877242765312

Texture estimation model for mulberry fruit from linear measurements

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