Combination of optical and on-destructivemechanicaltechniques for the measurement of maturity in peach

Increasing consumer dissatisfaction related with lack of ripeness in peach has been repeatedly reported since 1990 to the present day. There is thus, a great interest in improving the assessment of peach maturity, currently based on Magness Taylor firmness (destructive, highly variable, and time consuming) and colour (not reliable for highly coloured varieties). The present research studies as an alternative several non-destructive (ND) measurements, based on multispectral imaging, visible spectra, and low mass impact response. Their relationship with maturity, as well as the potential of their combination was studied. As a result, two rather independent (R2 = 0.3) groups of non-destructive measurements, chlorophyll related optical indexes and low mass impact (LMI) measurements, were identified. Optical measurements showed the best behaviour for assessing maturity at harvest, while LMI measurements reflected handling incidences, showing a promising potential to be used to control transport and postharvest handling.

Influence of the application of Jasmonic Acid and Benzoic Acid on Watermelon fruit quality.

In watermelon crops in Southeastern Spain, important thermal differences appear during the first stages of plant development that can affect them. This work shows the effect of applying jasmonic acid and benzoic acid (JA+BA), inductors of systemic acquired resistance (SAR) and induced systemic resistance (ISR), respectively, on fruit quality parameters from a crop in a greenhouse in Southeastern Spain, where crops face a remarkable abiotic stress. We assessed two treatments of JA+BA, T1 (500+500 ppm), T2 (2000+2000 ppm) and a control test using an experimental design of randomized blocks with four replications. The results obtained for the parameters assessed (ºBrix, flesh firmness, rind thickness, polar and equatorial diameter) did not show statistically significant differences. The results showed that there was no metabolic cost in the plants when applying the assessed treatments of JA+BA.

Bruise Development and Fruit Response of Pear (cv.'Blanquilla') under Impact Conditions

Pear fruits cv. 'Blanquilla', at various ripening stages, were studied under impact conditions. A 50-6-g spherical steel indentator, with a radius of curvature of 0-94 cm, was dropped on to the fruit from three heights: 4, 6 and 10 cm (0-0199, 0-0299 and 0-0499 J). The variables measured were analyzed. All variables were observed to be related to the impact energy except impact duration, which was related to the fruit firmness. Bruising correlated with impact energy when considering different heights, but not with any specific variable when studying the impact phenomenon at individual heights; however, there was a clear correlation between impact bruising and firmness. Three bruise shapes were observed, corresponding to preclimacteric, climacteric and postclimacteric fruits; a theory for this response is offered. According to the results, the impact response in postclimacteric pear fruits (with firmness values of less than 25 N, and a maturity index above 55) may be explained by the role played by the skin rather than by the pulp.

Models for Internal Quality Fruit Sorting, Based on Time- Domain Laser Reflectance Spectroscopy (TDRS)

Time domain laser reflectance spectroscopy (TDRS) was applied for the first time to evaluate internal fruit quality. This technique, known in medicine-related knowledge areas, has not been used before in agricultural or food research. It allows the simultaneous non-destructive measuring of two optical characteristics of the tissues: light scattering and absorption. Models to measure firmness, sugar & acid contents in kiwifruit, tomato, apple, peach, nectarine and other fruits were built using sequential statistical techniques: principal component analysis, multiple stepwise linear regression, clustering and discriminant analysis. Consistent correlations were established between the two parameters measured with TDRS, i.e. absorption & transport scattering coefficients, with chemical constituents (sugars and acids) and firmness, respectively. Classification models were built to sort fruits into three quality grades, according to their firmness, soluble solids and acidity.

Fruit quality sensing:Post-harvest ripeness

Firmness sensing of selected varieties of apples, pears and avocado fruits has been developed using a nondestructive impact technique. In addition to firmness measurements, postharvest ripeness of apples and pears was monitored by spectrophotometric reflectance measurements, and that of avocadoes by Hunter colour measurements. The data obtained from firmness sensing were analyzed by three analytical procedures: principal component, correlation and regression, and stepwise discriminant analysis. A new software was developed to control the impact test, analyse the data, and sort the fruit into specified classes, based on the criteria obtained from a training procedure. Similar procedures were used to analyse the reflectance and colour data. Both sensing systems were able to classify fruits w i th good accuracy.

Relations between resistance of fruit and skin characteristics in tomato varieties.

Varietal differences in physical properties of processing tomato fruits related with resistance are determined. Mean values of skin resistance and firmness are highly correlated with rupture of the fruits by quasi-static compression and by impact. Skin resistance is dependent on the features of the epidermis, studied microscopically.

Physical parameters in relation to physiological changes of avocado during ripening (20ºc) and cold storage (6ºc) in different conditions.

The application of the response of fruits to low energy for mechanical impacts is described, for evaluation of post-harvest ripening of avocadoes of the variety "Hass". An impactor of 50g of weight, provided with an accelerometer, and free-falling from a height of 4 cm, is used; it is interfaced to a computer and uses a special software for retrieving and analyzing the deceleration data. Impact response parameters of individual fruits were compared to firmness of the pulp, measured by the most used method of double-plate puncture, as well as to other physical and physiological parameters: color, skin puncture ethylene production rate and others. Two groups of fruits were carefully selected, stored at 6º C (60 days) and ripened at 20ºC (11 days), and tested during the storage period. It is shown that, as in other types of fruits, impact response can be a good predictor of firmness in avocadoes, obtaining the same accuracy as with destructive firmness measurements. Mathematical and multiple regression models are calculated and compared to measured data, with which a prediction of storage period can be made for these fruits.

Factors influencing apple and pear physical properties and bruise susceptibility.

Fruit turgidity and firmness have shown to influence impact bruise susceptibility in apples and pears. Analysis of the impact response showed that stresses in the tissues are higher in turgid fruits, so they are more susceptible to bruising. A physical parameter, deformation at skin puncture, was able to detect fruit turgidity changes and showed to be related to bruise susceptibility.

Calidad poscosecha del tomate (Solanum lycopersicum L.) cultivado en sistemas ecológicos de fertilización

Se condujeron cuatro experimentos unifactoriales en condiciones de campo en áreas agrícolas de la Universidad de Granma, en el período comprendido de septiembre/2007 a enero/2010 para determinar el efecto de la aplicación de micorrizas arbusculares, Azotobacter chroococcum y ácidos húmicos sobre la productividad y la calidad poscosecha del tomate (Solanum lycopersicum L.) cv. “Vyta”, sobre un suelo de tipo Fluvisol. La aplicación simple y combinada de las micorrizas arbusculares, el Azotobacter chroococcum y los ácidos húmicos mostró un efecto positivo sobre la productividad de la variedad de tomate estudiada, al obtenerse incrementos significativos de este indicador en comparación con el control (sin aplicación), lográndose los mejores resultados con la combinación Glomus fasciculatum (0,3 kg m-2) + Azotobacter chroococcum (30 L ha-1) + ácidos húmicos (500 mg L-1) con valores de 54,57 t ha-1. Se comprobó además, que los tratamientos con estos bioproductos presentaron contenidos de sólidos solubles totales (SST), carbohidratos solubles totales (CST), vitamina C, porcentaje de materia seca (PMS), firmeza, longitud y anchura de los frutos superiores al control (sin aplicación). Las plantas controles (sin aplicación) significativamente incrementaron la acidez titulable (contenido de ácido cítrico) y la pérdida de peso y redujeron el pH de los frutos del tomate. Los análisis de correlación realizados revelan que existieron correlaciones positivas y significativas entre el contenido de vitamina C, materia seca, sólidos solubles totales, carbohidratos solubles totales, y el pH de los frutos, mientras que la acidez titulable presentó correlaciones negativas y significativas con todas las variables mencionadas anteriormente. Se encontró a su vez un efecto sinérgico en las plantas con la aplicación combinada de estos productos con respecto al control (sin aplicación), expresado en los mayores valores de los parámetros micorrízicos estudiados. ABSTRACT Four unifactorial experiments under field conditions in an agricultural area belonging to the University of Granma from September/2007 to January/2010 aiming to evaluate the effect of arbuscular mycorrhizas, Azotobacter and humic acids on tomato (Solanum lycopersicum L) cv. “Vyta” crop yield and postharvest quality in a Typic Fluvent soil were conducted. The simple and mixed application of arbuscular mycorrhizas, Azotobacter chroococcum and humic acids showed a positive effect on yield and internal postharvest parameters evaluated for the studied tomato variety, achieving significant increases with respect to the control treatment ones. The best results related to crop yield were achieved by combining Glomus fasciculatum (0.3 kg m-2) + Azotobacter chroococcum (30 L ha-1) + humic acids (500 mg L-1) that lead to 54.57 t ha-1. In addition, it was also demonstrated that the treatments under effect of biofertilizers and biostimulants resulted in higher total soluble solids (TSS), total soluble carbohydrates (TSC), vitamin C, dry matter contents (DMC), firmness, length and width of the fruits than the control treatment. The control plants showed significantly increased titrable acidity (citric acid content) and weight loss and reduced pH on the tomato fruits. The conducted correlation analyses revealed that there were significant and positive correlations between vitamin C content, dry matter, total soluble solids, total soluble carbohydrates, and pH of the fruit, while titratable acidity showed significant negative correlations with all variables mentioned above. At the same time, a synergic effect by mixed utilization of these biological products on tomato plants, with respect to control treatment (non-treated), was found regarding the increase of studied mycorrhizal parameters.

Sensing and modelling mechanical properties of fruits for quality.

Nondestructive techniques are extensively researched for the measurement of physical properties of fruits related to quality. Optical properties can be applied mainly in the detection of those quality features which are related to the chemical composition of the fruit, color (in the VIS region) or chemical constituents (sugar, in the MR region) being the most important. The most relevant mechanical property of fruits is consistency, generally called firmness, and to date only techniques which are able to measure the mechanical properties of the fruit bulk tissue are used for its prediction. Fruits can be modelled as elastic bodies, or at least as partially elastic. Therefore, the measurement of some elastic constants of the fruit can be used for the evaluation of its firmness. The differences in the response to loading are relevant in studying a) fruit firmness and b) bruising susceptibility. Both have been modelled for selected fruit species and varieties.

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.

Mealiness assessment in fruits using MRI techniques.

Mealiness is a sensory attribute that cannot be defined by a single parameter but through a combination of variables (multidimensional structure). Previous studies propose the definition of mealiness as the lack of crispiness, of hardness and of juiciness. Current aims are focused on establishing non destructive tests for mealiness assessment. MultiSliceMultiEcho Magnetic resonance images (MRI, 64*64pixels) have been taken corresponding to a 3ms of Echo time. Small samples of Top Red apples stored 6 months at controlled atmosphere (expected to be non mealy) and 2°C (expected to be mealy) have been used for MRI imaging. Three out of four apples corresponding to the sample maintained at controlled atmosphere did not develop mealiness while three out of four fruits corresponding to the sample stored at 2°C became mealy after 6 month of storage. The minimum T2 values/image obtained for the mealy apples shows to be significantly lower when compared with non mealy apples pointing that a more dis-aggregated structure leads to a quicker loss of signal Also, there is a significant linear correlation (r=-0.76) between the number of pixels with a T2 value below 35ms within a fruit image and the deformation parameter registered during the Magness-Taylor firmness test. Finally, all the T2 images of the mealy apples show a regional variation of contrast which is not shown for non mealy apples. This variation of contrast is similar to the MRI images of water-cored apples indicating that in these cases there is a differential water movement that may precede the internal browning.

A quality assessment system for fresh fruits in hypermarkets and fruit trading centres.

When the fresh fruit reaches the final markets from the suppliers, its quality is not always as good as it should, either because it has been mishandled during transportation or because it lacks an adequate quality control at the producer level, before being shipped. This is why it is necessary for the final markets to establish their own quality assessment system if they want to ensure to their customers the quality they want to sell. In this work, a system to control fruit quality at the last level of the distribution channel has been designed. The system combines rapid control techniques with laboratory equipment and statistical sampling protocols, to obtain a dynamic, objective process, which can substitute advantageously the quality control inspections carried out visually by human experts at the reception platform of most hypermarkets. Portable measuring equipment have been chosen (firmness tester, temperature and humidity sensors...) as well as easy-to-use laboratory equipment (texturometer, colorimeter, refractometer..,) combining them to control the most important fruit quality parameters (firmness, colour, sugars, acids). A complete computer network has been designed to control all the processes and store the collected data in real time, and to perform the computations. The sampling methods have been also defined to guarantee the confidence of the results. Some of the advantages of a quality assessment system as the proposed one are: the minimisation of human subjectivity, the ability to use modern measuring techniques, and the possibility of using it also as a supplier's quality control system. It can be also a way to clarify the quality limits of fruits among members of the commercial channel, as well as the first step in the standardisation of quality control procedures.

Models for internal quality sorting of fruit, based on time-domain laser reflectance spectroscopy (TDRS).

Non-destructive measurement of fruit quality has been an important objective through recent years (Abbott, 1999). Near infrared spectroscopy (NIR) is applicable to the cuantification of chemicals in foods and NIK "laser spectroscopy" can be used to estimate the firmness of fruits. However, die main limitation of current optical techniques that measure light transmission is that they do not account for the coupling between absorption and scattering inside the tissue, when quantifying the intensity o f reemitted light. The solution o f this l i m i t a t i o n was the goal o f the present work.

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

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.