Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26220%2F02%3APU29456" target="_blank" >RIV/00216305:26220/02:PU29456 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit
Original language description
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 withhin 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.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GE - Plant cultivation
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Modern Analytical Methods for Food and Beverage Authentication
ISBN
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ISSN
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e-ISSN
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Number of pages
9
Pages from-to
90-98
Publisher name
MZLU Brno, Lednice
Place of publication
Lednice
Event location
Lednice
Event date
Aug 29, 2002
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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