Detail publikace

Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit

Originální název

Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit

Anglický název

Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit

Jazyk

en

Originální abstrakt

An investigation has been made to establish the basic relationship between the mechanical resonance, firmness, chemical composition and ethylene production during the maturity time and the ripening time of peach fruit. The non-destructive frequency response technique has been evaluated and the stiffness coefficient has been calculated to obtain the firmness of peach fruit. From the evaluation of ethylene production at the beginning of onset of climacteric ripening phase the stiffness coefficient is within 6 Hz/g - 10 Hz/g. The ripening phase of the fruit over the ripe stage gives the lowest value of the stiffness coefficient. The correlations between the results obtained by mechanical resonance method and other methods show very good matching

Anglický abstrakt

An investigation has been made to establish the basic relationship between the mechanical resonance, firmness, chemical composition and ethylene production during the maturity time and the ripening time of peach fruit. The non-destructive frequency response technique has been evaluated and the stiffness coefficient has been calculated to obtain the firmness of peach fruit. From the evaluation of ethylene production at the beginning of onset of climacteric ripening phase the stiffness coefficient is within 6 Hz/g - 10 Hz/g. The ripening phase of the fruit over the ripe stage gives the lowest value of the stiffness coefficient. The correlations between the results obtained by mechanical resonance method and other methods show very good matching

BibTex


@article{BUT40653,
  author="Jan {Goliáš} and Ludvík {Bejček} and Petr {Grätz} and Stanislav {Klusáček}",
  title="Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit",
  annote="An investigation has been made to establish the basic relationship between the mechanical resonance, firmness, chemical composition and ethylene production during the maturity time and the ripening time of peach fruit. The non-destructive frequency response technique has been evaluated and the stiffness coefficient has been calculated to obtain the firmness of peach fruit. From the evaluation of ethylene production at the beginning of onset of climacteric ripening phase the stiffness coefficient is within 6 Hz/g - 10 Hz/g. The ripening phase of the fruit over the ripe stage gives the lowest value of the stiffness coefficient. The correlations between the results obtained by mechanical resonance method and other methods show very good matching",
  chapter="40653",
  journal="Horticultural Science",
  number="1",
  volume="30",
  year="2003",
  month="january",
  pages="1",
  type="journal article - other"
}