DETERMINATION OF PEACH MATURITY USING ULTRASONIC WAVES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ABOLGHASEMI R.; EMADI B.; AGHKHANI M.H.; BEYRAGHI TOOSI SH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2009 | Volume:5 | Issue:1 Page(s): 63-74

Download Full-Text

Persian Verion

View:

1,713

Download:

Cites:

Information Journal Paper

Title

DETERMINATION OF PEACH MATURITY USING ULTRASONIC WAVES

Author(s)

ABOLGHASEMI R. | EMADI B. | AGHKHANI M.H. | BEYRAGHI TOOSI SH. | Issue Writer Certificate

Keywords

CHEMICALQ2

MECHANICAL AND PHYSICAL CHARACTERISTICSQ2

RIPENINGQ2

ULTRASOUNDQ2

PEACHQ1

Abstract

The tissue of fruit varies at different stages of growth and storage and by determining its characteristics, the stage of fruit maturity can be found. Depending on the type of tissue, the ultrasonic waves will attenuate and its speed will change too while crossing the fruit tissue. Thus, by calculating the attenuation coefficient value and its speed in no destructive way, the characteristics of fruit tissue and the rate of its maturity will be determined. In this study, PEACH fruits-the Tabrizi variety- were classified in ripen, semi-ripen, large and small groups and the validity of ripen and semi-ripen groups were confirmed by taste panel. Then, in addition to measuring the attenuation coefficient and velocity of ultrasonic wave parameters, the physic-CHEMICAL parameters of fruit, including dimensions, mass, density, hardness, reducing sugar, acidity, pH, dry weight and soluble solids contents, which are the maturity indices of PEACH, were measured and compared with ultrasonic parameters. Results showed that fruit size and degree of maturity significantly affect on the wave attenuation and wave velocity, respectively. The correlation coefficients between attenuation coefficient and hardness (without skin) in ripen and semi ripen groups were higher than 0.8 and also the correlation coefficients of attenuation coefficient in relation with the hardness (by skin) in ripen and semi ripen groups were higher than 0.7. Also, the correlations for both attenuation coefficient and wave velocity in relation with the pH were higher than 0.8 as well as correlation between wave velocity and acidity.

Cites

No record.

References

No record.

Cite

APA: Copy

ABOLGHASEMI, R., EMADI, B., AGHKHANI, M.H., & BEYRAGHI TOOSI, SH.. (2009). DETERMINATION OF PEACH MATURITY USING ULTRASONIC WAVES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 5(1), 63-74. SID. https://sid.ir/paper/143625/en

Vancouver: Copy

ABOLGHASEMI R., EMADI B., AGHKHANI M.H., BEYRAGHI TOOSI SH.. DETERMINATION OF PEACH MATURITY USING ULTRASONIC WAVES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2009;5(1):63-74. Available from: https://sid.ir/paper/143625/en

IEEE: Copy

R. ABOLGHASEMI, B. EMADI, M.H. AGHKHANI, and SH. BEYRAGHI TOOSI, “DETERMINATION OF PEACH MATURITY USING ULTRASONIC WAVES,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 5, no. 1, pp. 63–74, 2009, [Online]. Available: https://sid.ir/paper/143625/en

Related Journal Papers