Changes in the quality characteristics of raspberry fruit due to mechanical vibrations and storage conditions

Grzegorz Łysiak,Jacek Mazur,Kazimierz Zawiślak,Kinga Kraśnicka,Marian Panasiewicz,Paweł Sobczak,Rafał Nadulski

doi:10.31648/ts.5132

Abstract

The paper presents the results of research on the assessment of mechanical impact in the form of vibrations on the overall quality of raspberry fruits after harvesting, in the context of conditions of their transport to the consumer and the processing plant. The degree of compaction of the raspberry fruits layer was determined in the course of test carried out in laboratory conditions, and the amount of juice leakage resulting from vibrations, to which raspberries were subject, was measured. It was demonstrated that mechanical impact, in the form of vibrations, on the layer of raspberry fruits has a substantial impact on the quantity (mass) of juice leakage, which is smaller in the case of cooled fruits, and significantly bigger in the case of fruits not subject to cooling immediately after harvesting and stored at ambient conditions.

Highlights

Raspberry fruits are characterized by low durability and rather loose cell/ tissue structure, combined with a high water content
The analysis of the obtained data clearly demonstrate that mechanical stress in the form of vibration exerted on raspberry fruits has a large impact on the amount of juice leakage. This effect is smaller in the case of cooled fruits, and much larger in the case of fruits not cooled immediately after harvesting and stored at ambient conditions
When comparing the degree of compaction u of the layer of raspberry fruits cooled after harvesting and those stored at ambient temperature the differences in the height of fruit layer with respect to the initial height a ranged from 25.76% to 64.44% and from 14.4% to 41.2% in the case of the cooled fruits (T = 5°C). 3

Summary

Introduction

Raspberry fruits are characterized by low durability and rather loose cell/ tissue structure, combined with a high water content. This results in the fact that there are many factors influencing the decrease in durability of raspberry fruits after harvest (Gołacki, Rowiński 2006, Haffner et al 2002, Perkins-Veazie, Nonnecke 1992, Robbins, Sjulin 1986). The most important include: the fruit maturity at harvest, time, temperature and other conditions of the post-harvest storage, as well as conditions of the transport to the final consumer or processing plant. At the time of harvest and after it, various biochemical processes take place in the fruits from this group, and, changes occur in the organoleptic characteristics and intracellular structure during transport to the final consumer

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