Effects of compression damage on mechanical behavior and quality attributes of apple fruit

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 28; no. 1; pp. 53 - 65
• Main Authors: Zhu, Jianjun, Zhu, Dequan, Wang, Li, Xue, Kang, Liao, Juan, Zhang, Shun
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2022; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Acidity; apple fruit; Apples; Ascorbic acid; Browning; Cell membranes; Compression; compression damage; Compression tests; Contact force; Firmness; Flavonoids; Fruits; Impact damage; Machining; Malondialdehyde; Mechanical equipment; Mechanical properties; Membrane permeability; Pectin; Permeability; Phenols; physical properties; Quality management; Respiration; Respiratory rate; Shelf life; storage quality; Weight loss

Fresh apples are easily damaged during machining processing. To solve the compression damage of the apple, the impacts of compression damage and storage time on failure mechanical behavior and quality indexes of apple fruits were evaluated in this study, where the different compression forces (0, 40...