Effect of impact and vibration on quality and damage in the British strawberries

• Main Author: Chaiwong, Saowapa
• Published: University of Essex 2016
• Subjects: 634; S Agriculture (General)
• Online Access: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.681827

This study investigated the simulated impact and vibration tests on bruise damage and quality of the British strawberries from winter and summer cultivations. The actual transport of food products was also monitored for the vibration and temperature levels in the city and highways. The winter cultivation produced a superior overall quality of 'Elsanta' and 'Sonata' strawberries compared to the summer cultivation. 'Sonata' fruits were more sensitive to vibration damage in the summer cultivation. The packed strawberry punnet of 250 g was tested in impact and vibration tests. The maximum drop height at 750 mm gave a significantly larger wet bruise level of around 40% than other drop heights (p.0.05). The simulated vibration investigated the three frequencies and three exposure times plus control. The vibrated fruits from the most severe of 5 Hz (1.1 g) for 150 sec had significantly higher wet bruises (50-60%) than for other treatments (p.0.05). The bruise damages increased for both simulated tests after storage at 10°C, 70±5% RH for 3 days. The EC value gave a significantly stronger correlation with wet bruise and severity score as compared to puncture, compression and respiration rate measurements (p.0.01). The EC method is suggested for use as a rapid indicator and a predictor for the bruise assessment of strawberries. The vibration and air temperature levels in the refrigerated truck and semi-trailer were monitored. The overall peak frequency of power density was often found at 10-14 Hz. The vertical vibration was the dominant direction during the road transport. The rear-top position gave a stronger root mean square acceleration value. A gradual increase of vibration level occurred after the first drop in city distribute as well as for a smaller load. The range of temperature during food transport was around 2 to 8oC with a set point at 3°C.