Přístupnostní navigace
E-application
Search Search Close
Publication detail
GRATZ, P., GOLIÁŠ, J., BEJČEK, L., KLUSÁČEK, S.
Original Title
Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit
Type
conference paper
Language
English
Original Abstract
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.
Key words in English
mechanical resonance, peach fruit
Authors
RIV year
2002
Released
29. 8. 2002
Publisher
MZLU Brno, Lednice
Location
Lednice
Pages from
90
Pages to
98
Pages count
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" }