נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Bell pepper maturity determination by ultrasonic techniques
Year:
2010
Authors :
Ignat, Timea
;
.
Mizrach, Amos
;
.
Schmilovitch, Ze'ev
;
.
Volume :
6
Co-Authors:

 Felföldi József

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Ultrasonic wave attenuation within the flesh of intact greenhouse-grown pepper (Capsicum annum L.) fruits was measured during growth, to try to correlate this attenuation with quality-related physical properties: firmness, dry weight percentage (DW%) and total soluble solids (TSS) contents, and chemical composition. Twenty examples of each of three cultivars were picked weekly during a 7-week growth period, and weight, color, and ultrasonic wave attenuation were recorded, to nondestructively trace the changes during growth, and each intact pepper was then subjected to a relaxation test to determine firmness. Then, small samples of fruit flesh were destructively analyzed to determine DW% and TSS.During the 55th to the 65th day after flowering the fruits of all three cultivars reached their maximum weight, color started to change, and DW% and TSS started to increase rapidly; and the fruits were nondestructively examined by mechanical relaxation and ultrasonically. Principal component regression (PCR) analysis revealed significant (95%) correlation between ultrasonic attenuation, TSS and physical parameters. A TSS prediction model was developed for all three cultivars.

Note:
Related Files :
Agricultural engineering
Bell pepper
Capsicum annuum (sweet pepper)
maturity
ultrasonics (internal keyword)
Show More
Related Content
More details
DOI :
https://doi.org/10.1556/Progress.6.2010.2
Article number:
0
Affiliations:
Database:
Google Scholar
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
41424
Last updated date:
02/03/2022 17:27
Creation date:
19/06/2019 13:31
Scientific Publication
Bell pepper maturity determination by ultrasonic techniques
6

 Felföldi József

Bell pepper maturity determination by ultrasonic techniques

Ultrasonic wave attenuation within the flesh of intact greenhouse-grown pepper (Capsicum annum L.) fruits was measured during growth, to try to correlate this attenuation with quality-related physical properties: firmness, dry weight percentage (DW%) and total soluble solids (TSS) contents, and chemical composition. Twenty examples of each of three cultivars were picked weekly during a 7-week growth period, and weight, color, and ultrasonic wave attenuation were recorded, to nondestructively trace the changes during growth, and each intact pepper was then subjected to a relaxation test to determine firmness. Then, small samples of fruit flesh were destructively analyzed to determine DW% and TSS.During the 55th to the 65th day after flowering the fruits of all three cultivars reached their maximum weight, color started to change, and DW% and TSS started to increase rapidly; and the fruits were nondestructively examined by mechanical relaxation and ultrasonically. Principal component regression (PCR) analysis revealed significant (95%) correlation between ultrasonic attenuation, TSS and physical parameters. A TSS prediction model was developed for all three cultivars.

Scientific Publication
You may also be interested in