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Abstract
Previous investigations have shown that severe injury and bruising result from impacts, compression, and vibration scuffing during transport. Work specifically on vibration has focused on damage caused by “micro impact” and not true vibration. Our study looked at true vibration-imparted energy and analyzed the effects of force and frequency. Mature green tomato fruit were secured to a platform and energized with a vibration cell at different frequencies and force for 0, 10, 20, 30, 40, 50 and 60 minutes. The fruit were then allowed to ripen at 20C. Ethylene and respiration rates were determined along with general condition for two weeks. Ethylene production and respiration rate increased initially and remained high with increasing force and length of treatment. Fruit vibrated for 40, 50, and 60 m developed an uneven ripening pattern. When the control fruit were red, the vibrated fruit showed blotchy ripening. In addition, the ripening rate was slower, although respiration and ethylene production were higher. However, when the control fruit were full red to overripe, the blotchy ripening disappeared in the treatments, but they never developed as deep a red as the controls. We are continuing to investigate vibrational effects on gel breakdown and membrane integrity
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