EVALUATION OF TOMATO QUALITY DURING STORAGE BY ACOUSTIC IMPULSE RESPONSE

Abstract

ABSTRACT The aim of this research was to evaluate the ability of acoustic impulse response to monitor “Heatwave” tomato quality during storage. The tomato was excited and the response signal is captured using the film sensors. The results showed that acoustic impulse response parameters (dominant frequency, firmness index and elasticity coefficient) of “Heatwave” tomato decreased with storage time. The dominant frequency, firmness index and elasticity coefficient had no correlation with soluble solids contents or pH, but had a good correlation with compression force and puncture force. There was a better correlation between elasticity coefficient and compression force (or puncture force); hence, elasticity coefficient could be a better index of “Heatwave” tomato firmness. The acoustic impulse response is a potential factor in order to determine the firmness of “Heatwave” tomato. PRACTICAL APPLICATIONS Tomato firmness is an important characteristic because firmness of tomato flesh influences the mouth sensory feel. This results showed that acoustic impulse response parameters (dominant frequency, firmness index and elasticity coefficient) of “Heatwave” tomato decreased with storage time. The dominant frequency, firmness index and elasticity coefficient had not correlation with soluble solids contents or pH, but had a good correlation with compression force and puncture force. There were better correlation between elasticity coefficient and compression force (or puncture force), and hence elasticity coefficient could be a better index of “Heatwave” tomato firmness. The acoustic impulse response is potential to determine the firmness of “Heatwave” tomato.