TY - JOUR
T1 - Effect on physiological properties of banana fruit based on pendulum impact test and storage
AU - Al-Dairi, Mai
AU - Pathare, Pankaj B.
AU - Al-Yahyai, Rashid
AU - Al-Mahdouri, Adil
N1 - © 2023 The Authors. Published by Elsevier B.V.
PY - 2023/1/1
Y1 - 2023/1/1
N2 - This study investigated the effect of mechanical damage of different impact energies (0.074 J, 0.160 J, 0.273 J) generated by a pendulum impactor and evaluated the bruise intensity and quality changes of bananas after 12 days of storage at 5, 13, and 22 °C. The bruise area (BA) and bruise susceptibility (BS) in the banana fruit were significantly increased as impact damage increased. The results of weight loss % and electrolyte leakage (EL%) were highly dependent on all studied factors; in the order of storage temperature > storage days > impact level. Storage temperature and impact damage accelerated the incidence of transpiration rate (TRm) during storage. Regarding color measurements, the results of image processing emphasized that storage at 13 °C exhibited the ideal color change in bruised fruit, which revealed a slow increment in lightness (L*) and yellowness (b*) until the last day of storage. The ethylene production rate (EPR) was recorded at its maximum peak on days 2 and 12 with values of 3.85 × 10−3 and 3.08 × 10−3 mg kg−1h−1 in banana fruit bruised by high-impact (0.273 J) and stored at 22 °C. Regardless of impact level, all size measurements reduction % including, surface area (As), geometric mean diameter (Dg), and fruit volume (Vf) of bruised bananas were higher at ambient storage conditions than those stored at 5 and 13 °C. The results of regression analysis can confirm the possibility of bruise susceptibility (BS) to estimate the quality changes of bruised fruit during storage.
AB - This study investigated the effect of mechanical damage of different impact energies (0.074 J, 0.160 J, 0.273 J) generated by a pendulum impactor and evaluated the bruise intensity and quality changes of bananas after 12 days of storage at 5, 13, and 22 °C. The bruise area (BA) and bruise susceptibility (BS) in the banana fruit were significantly increased as impact damage increased. The results of weight loss % and electrolyte leakage (EL%) were highly dependent on all studied factors; in the order of storage temperature > storage days > impact level. Storage temperature and impact damage accelerated the incidence of transpiration rate (TRm) during storage. Regarding color measurements, the results of image processing emphasized that storage at 13 °C exhibited the ideal color change in bruised fruit, which revealed a slow increment in lightness (L*) and yellowness (b*) until the last day of storage. The ethylene production rate (EPR) was recorded at its maximum peak on days 2 and 12 with values of 3.85 × 10−3 and 3.08 × 10−3 mg kg−1h−1 in banana fruit bruised by high-impact (0.273 J) and stored at 22 °C. Regardless of impact level, all size measurements reduction % including, surface area (As), geometric mean diameter (Dg), and fruit volume (Vf) of bruised bananas were higher at ambient storage conditions than those stored at 5 and 13 °C. The results of regression analysis can confirm the possibility of bruise susceptibility (BS) to estimate the quality changes of bruised fruit during storage.
KW - Electrolyte leakage
KW - Fruit susceptibility
KW - Image analysis
KW - Pendulum technique
KW - Size measurements
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UR - https://www.mendeley.com/catalogue/b93aca49-dfc6-3c79-89e4-e6d705da19d1/
U2 - 10.1016/j.crfs.2023.100640
DO - 10.1016/j.crfs.2023.100640
M3 - Article
C2 - 38058507
AN - SCOPUS:85177487549
SN - 2665-9271
VL - 7
JO - Current Research in Food Science
JF - Current Research in Food Science
M1 - 100640
ER -