Research Article Open Access

Effect of Impact Level and Fruit Properties on Golden Delicious Apple Bruising

Arzhang Javadi1, Ebrahim Ahmadi2, Mohammad Hossein Abbaspour-Fard3, Morteza Sadeghi4, Hamid Reza Ghassemzadeh5, Saeed Zarifneshat5 and Mohammad Taghi Shervani-Tabar4
  • 1 Department of Agricultural Machinery, Agricultural Engineering Research Institute, Karaj, Iran
  • 2 Department of Agricultural Machinery Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
  • 3 Department of Agricultural Machinery Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
  • 4 Department of Mechanical Engineering, University of Tabriz, Tabriz, Iran
  • 5 Department of Agricultural Machinery Engineering, Faculty of Agriculture, Iran

Abstract

Problem Statement: Bruise damage is a major cause of fruit quality loss. Bruises occur under dynamic and static loading when stress induced in the fruit exceeds the failure stress of the fruit tissue. Statistical bruise estimation models were constructed to calculate Golden Delicious apple bruise volume with respect to fruit properties. Approach: The regression models were built based upon impact force and impact energy as main independent variable with other parameters including fruit curvature radius, temperature and acoustical stiffness. An instrumented pendulum was constructed as a tool to perform three levels of controlled impact on apple fruit. Results: Significant effects of acoustical stiffness, temperature and the curvature radius and some interactions on bruising were obtained at 5% probability level with the coefficient of determination of 0.93 and 0.98 for force model and energy model respectively. Conclusion: It was demonstrated that increasing the temperature and curvature radius and lowering acoustical stiffness will reduce the bruise damage of the golden delicious apple fruit.

American Journal of Agricultural and Biological Sciences
Volume 5 No. 2, 2010, 114-121

DOI: https://doi.org/10.3844/ajabssp.2010.114.121

Submitted On: 17 February 2010 Published On: 30 June 2010

How to Cite: Javadi, A., Ahmadi, E., Abbaspour-Fard, M. H., Sadeghi, M., Ghassemzadeh, H. R., Zarifneshat, S. & Shervani-Tabar, M. T. (2010). Effect of Impact Level and Fruit Properties on Golden Delicious Apple Bruising. American Journal of Agricultural and Biological Sciences, 5(2), 114-121. https://doi.org/10.3844/ajabssp.2010.114.121

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Keywords

  • Bruise volume
  • golden delicious apple
  • impact
  • fruit properties
  • regression models