Quality changes kinetic of tomato during transportation and storage

Article

Chemical and nutritional quality changes of tomato during postharvest transportation and storage

Mai Al-Dairi et al.

Journal of the Saudi Society of Agricultural Sciences (2021)

Article Food Science & Technology

Effect of simulated transport vibration on the quality of shiitake mushroom (Lentinus edodes) during storage

Fei Tao et al.

Summary: The study found that simulated transport vibration had a negative impact on the quality of shiitake mushrooms, while the foam cushion material used in packaging helped in maintaining the quality of shiitake mushrooms.

FOOD SCIENCE & NUTRITION (2021)

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Article Agronomy

The Effect of Mechanical Vibration during Transport under Model Conditions on the Shelf-Life, Quality and Physico-Chemical Parameters of Four Apple Cultivars

Dorota Walkowiak-Tomczak et al.

Summary: The study found that different varieties of apples experienced varying changes in quality and physical and chemical parameters during vibration and storage, with 'Red Prince' showing the most stable results and 'Gala' exhibiting the lowest quality parameters.

AGRONOMY-BASEL (2021)

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Article Food Science & Technology

Kinetic models applied to quality change and shelf life prediction of kiwifruits

Wen Zhang et al.

Summary: Kinetic models were used to describe the quality changes in kiwifruits and predict shelf life in this study. The zero-order reaction model combined with the Ball model showed better performance for the prediction of shelf life and quality changes in kiwifruits. The results can help distributors and consumers to determine the storage time and optimal edible time of kiwifruits.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

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

Cigdem Dagdelen et al.

Summary: The study investigated the effect of different vibration frequencies on the physico-mechanical and physicochemical properties of peaches, finding that higher frequencies lead to more severe mechanical damage and quality loss in peaches.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Engineering, Chemical

Colour and chlorophyll level modelling in vacuum-precooled green beans during storage

Xiaojuan Zhang et al.

Summary: The study established kinetic models and shelf life prediction models for colour and chlorophyll levels in vacuum-precooled green beans using reaction kinetics and the Arrhenius equation. Results showed that the change rate constants of colour parameters and chlorophyll levels followed the Arrhenius law dependence on temperature, successfully predicting the shelf life of the green beans.

JOURNAL OF FOOD ENGINEERING (2021)

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Proceedings Paper Agricultural Economics & Policy

Impact of vibration on the quality of tomato produced by stimulated transport

M. Al-Dairi et al.

Summary: This study aimed to investigate the impact of vibration stress during transportation and the effect of storage temperature and duration on tomatoes. The results showed that vibration stress and storage conditions can alter the weight, color, firmness, and total soluble solids of tomatoes. Further research is needed to explore advanced methods and technologies to minimize rapid changes in quality.

2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE FOR RURAL DEVELOPMENT 2020 (2021)

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Article Horticulture

Bruise Damage and Quality Changes in Impact-Bruised, Stored Tomatoes

Pankaj B. Pathare et al.

Summary: This study investigated the effects of impact, storage temperature, and duration on bruising and quality attribute changes in tomatoes. Results showed that higher impact levels and higher storage temperatures led to increased bruise area, weight loss, redness, color change, and pigment content in tomatoes. The regression models demonstrated significant effects of storage duration, temperature, and impact level on measured variables with determination coefficients ranging from 0.76 to 0.95.

HORTICULTURAE (2021)

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Article Green & Sustainable Science & Technology