Effect of mechanical vibration during the transportation process on the storage quality of kiwi fruit
Vol: 33, Issue: 1, Page: 104-109
2017
- 31Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage31
- Downloads27
- Abstract Views4
Artifact Description
Based on the actual situation in the transport process, the effects of mechanical vibration frequencies and acceleration on the storage quality of kiwi fruit was investigated. The change processes of storage quality of kiwi fruit were studied under five vibration frequencies of 10, 20, 30, 40, 50 Hz and three vibration accelerations of 2.5, 5.0 and 7.5 m/s2. Moreover the effects of mechanical vibration on the hardness, the content in internal soluble solids, titratable acid, VC, and MDA of each group of kiwi fruit have been analyzed. The results indicated that the hardness, titratable acid, VC were decreased whereas the content in internal soluble solids and MDA were increased during the time of experiment. It was also found that 20 Hz vibration frequencies and 2.5 m/s2 vibration accelerations was the least loss damage condition for kiwi fruit storage quality during the transportation process.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol33/iss1/25; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=3351&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2017.01.025; https://dx.doi.org/10.13652/j.issn.1003-5788.2017.01.025; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2017.01.025
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