Mechanical segregation of apricot varieties and their ripeness levels at harvest

Some laboratory tests consisting on quasi-static compression and puncture forces carried out on twelve varieties of apricot during 1990 and 1991 were effective in sorting them. These mechanical properties show a high correlation w i th the ethylene production rate per fruit, so allowing to discriminate between ripeness levels at harvest. In this study it is also demonstrated that puncture seems to be the less variable mechanical test. The values (N/mm) obtained with it show a highly significant correlation with compression resistance and with quasi-static compression damage of the fruits.

Effects of precooling and degreening treatments on the susceptibility of peach and citrus to handling damage.

Mechanical damage to fruits results from a combination of fruit properties and of damage inflicting effects by the handling equipment. Treatments were applied to fruits which affect mechanical damage susceptibility: precooling for stone fruits and degreening to citrus fruits. Laboratory tests (compression, impact, tumbling, abrasion) and field tests (damage in the handling lines) were applied to (3) peach, (2) apricot, (2) orange and (1) lemon varieties. Hydroor-air-cooling influence positively peach and apricot firmness and cause a significant reduction in: number of bruised fruits, and size of visible bruise, when combined with a low level of loading during handling. Degreening also affects the resistance of citrus fruits to handling, when compared to green fruits.