TY - JOUR
T1 - Respiration rate and mechanical properties of peach fruit during storage at three maturity stages
AU - Pérez-López, A.
AU - Chávez-Franco, S. H.
AU - Villaseñor-Perea, C. A.
AU - Espinosa-Solares, T.
AU - Hernández-Gómez, L. H.
AU - Lobato-Calleros, C.
N1 - Funding Information:
The authors wish to acknowledge the support received from Consejo Nacional de Ciencia y Tecnología of México (CONACyT) and to Fundación Salvador Sánchez Colín of México.
PY - 2014/12
Y1 - 2014/12
N2 - Knowledge of the physical, physiological and mechanical properties of fruits is important for its later harvest handling. The physical properties of peach fruit cv. Diamante harvested at physiological maturity stage were evaluated, obtaining the following values: sphericity (0.98), density (0.998 g cm-3), bulk density (0.61 g cm-3), porosity (0.38), and packing coefficient (0.70). The respiration rate and mechanical properties (compression load, strain and apparent elasticity modulus) of the peach fruit during storage at room temperature, as a function of its maturity stage (green, middle yellow and yellow) were also evaluated. Middle yellow fruits exhibited higher respiration rate than those corresponding to green and yellow ones. The peach fruit tissue showed anisotropic behavior, varying its mechanical properties with the orientation (tangential or radial) of the compressive load. The mechanical properties of peach exhibited a strong dependence on the degree of maturity at harvest and the rate of senescence progression.
AB - Knowledge of the physical, physiological and mechanical properties of fruits is important for its later harvest handling. The physical properties of peach fruit cv. Diamante harvested at physiological maturity stage were evaluated, obtaining the following values: sphericity (0.98), density (0.998 g cm-3), bulk density (0.61 g cm-3), porosity (0.38), and packing coefficient (0.70). The respiration rate and mechanical properties (compression load, strain and apparent elasticity modulus) of the peach fruit during storage at room temperature, as a function of its maturity stage (green, middle yellow and yellow) were also evaluated. Middle yellow fruits exhibited higher respiration rate than those corresponding to green and yellow ones. The peach fruit tissue showed anisotropic behavior, varying its mechanical properties with the orientation (tangential or radial) of the compressive load. The mechanical properties of peach exhibited a strong dependence on the degree of maturity at harvest and the rate of senescence progression.
KW - Anisotropy
KW - Apparent elasticity modulus
KW - Compression load
KW - Maturity stage
KW - Physical properties
KW - Respiration rate
UR - http://www.scopus.com/inward/record.url?scp=84903713114&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2014.06.007
DO - 10.1016/j.jfoodeng.2014.06.007
M3 - Artículo
SN - 0260-8774
VL - 142
SP - 111
EP - 117
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -