Susceptibility of pear varieties to bruising

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F05%3A11085" target="_blank" >RIV/60460709:41310/05:11085 - isvavai.cz</a>

Alternative codes found

RIV/25271121:_____/05:#0000355

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Susceptibility of pear varieties to bruising

Original language description

Stress-induced enzymatic browning is one the most important limiting factors in producing quality soft fruit (apples, cherries, pears, etc.) and soft vegetables (e.g. potato tubers). This can result from bruising, and the bruise extent is expressed by bruise volume depending on the total work of loading and/or the energy absorbed during loading. Pears of 22 varieties were analysed, most of them tested in loading?unloading compression tests between two flat rigid plates to determine variety sensitivity to bruising. The bruises were cut and their volume was determined from the observed cross sections. The analysis of the obtained results shows that from a mechanical point of view, the susceptibility of the fruit to bruising increases with both the decreasing fruit degree of fruit elasticity and hysteresis losses. Because both the parameters are negatively correlated, a new suitable mechanical parameter was defined as a measure of the variety resistance to bruising: Bruising harmonic inde

Czech name

Sklon růyných odrůd hrušek ke vzniku otlaků

Czech description

Stress-induced enzymatic browning is one the most important limiting factors in producing quality soft fruit (apples, cherries, pears, etc.) and soft vegetables (e.g. potato tubers). This can result from bruising, and the bruise extent is expressed by bruise volume depending on the total work of loading and/or the energy absorbed during loading. Pears of 22 varieties were analysed, most of them tested in loading?unloading compression tests between two flat rigid plates to determine variety sensitivity to bruising. The bruises were cut and their volume was determined from the observed cross sections. The analysis of the obtained results shows that from a mechanical point of view, the susceptibility of the fruit to bruising increases with both the decreasing fruit degree of fruit elasticity and hysteresis losses. Because both the parameters are negatively correlated, a new suitable mechanical parameter was defined as a measure of the variety resistance to bruising: Bruising harmonic inde

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GA - Agricultural economics

OECD FORD branch

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Project

<a href="/en/project/QD1053" target="_blank" >QD1053: Innovation of pear growing technologies</a><br>

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Postharvest Biology and Technology

ISSN

0925-5214

e-ISSN

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Volume of the periodical

38

Issue of the periodical within the volume

3

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

8

Pages from-to

231-238

UT code for WoS article

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EID of the result in the Scopus database

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