The effect of simulated vibration frequency on the physico-mechanical and physicochemical properties of peach during transportation

Dagdelen C., ADAY M. S.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.137, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 137
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.lwt.2020.110497
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Loss in fresh fruit and vegetables during transportation occurs mainly due to their susceptibility to mechanical damage. The quality loss caused by this damage depends on the shock and vibration frequencies. In this study, the effect of different vibration frequencies (5 Hz, 10 Hz, and 15 Hz) on the physico-mechanical and physicochemical properties of peach was investigated. The parameters such as energy absorption, mechanical hysteresis, and deformation volume were increased whereas mean geometric diameter, surface area, volume, degree of elasticity, deformation energy, and modulus of elasticity were decreased. Regarding physicochemical properties, pH and total soluble solid parameters increased whereas lightness (L*) value of peach decreased. The highest level of damage and mold growth were observed on the peach treated with 15 Hz frequency followed by 10 Hz and 5 Hz, respectively. The effect of all the frequencies on the physico-mechanical and physico-chemical properties of peach was statistically different. The results indicated that the increase in the vibration frequency causes higher mechanical damage in peach.