![]() ![]() Different quality changes resulting due to bruising and increased susceptivity of fruits to microbial damage along with strategies to prevent them are included in the discussion. ![]() Different models like the bruise thickness model, full depth model, enclosed volume model, spherical model, unbruised volume remove model, semi-oblate spheroid model, and indices such as bruise index, and bruise harmonic index are described briefly. The level and quantification of bruising are essential to sort the fruits based on the extent of the damage for better handling and preventing the quality changes in them. ![]() Different novel techniques for the detection of bruising such as hyperspectral, impedance and thermographic imaging are briefly elaborated. Most of the bruising that occurs inside the fruits makes it more challenging to determine in mass processing. Different harvest and post-harvest factors are responsible for the increased susceptibility to bruising which is discussed in detail. Increased mechanization in the harvesting and post-harvesting process for soft-tissue fruits has increased the incidences of damage. Bruising is the damage to the skin and subcutaneous tissues of the fruits that reduces their commercial potential and makes them more susceptible to microbial damage. ![]()
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