Detail publikace

Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit

GRATZ, P., GOLIÁŠ, J., BEJČEK, L., KLUSÁČEK, S.

Originální název

Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit

Typ

článek ve sborníku ve WoS nebo Scopus

Jazyk

angličtina

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.

Klíčová slova v angličtině

mechanical resonance, peach fruit

Autoři

GRATZ, P., GOLIÁŠ, J., BEJČEK, L., KLUSÁČEK, S.

Rok RIV

2002

Vydáno

29. 8. 2002

Nakladatel

MZLU Brno, Lednice

Místo

Lednice

Strany od

90

Strany do

98

Strany počet

9

BibTex

@inproceedings{BUT5479,
  author="Petr {Grätz} and Jan {Goliáš} and Ludvík {Bejček} and Stanislav {Klusáček}",
  title="Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit",
  booktitle="Modern Analytical Methods for Food and Beverage Authentication",
  year="2002",
  pages="9",
  publisher="MZLU Brno, Lednice",
  address="Lednice"
}