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Nondestructive Ultrasonic Determination of Avocado Softening Process by Amos Mizrach; Uri Flitsanov is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Nondestructive Ultrasonic Determination of Avocado Softening Process about?

A testing technique based on a new nondestructive ultrasonic device was applied to a whole avocado fruit to measure its internal changes during ripening and to assess its quality. The method was based on local measurements of ultrasonic wave velocity and attenuation, by means of two inclined ultrasonic probes, which were moved across the fruit peel. Multiple readings of wave amplitude and transit time over the peel of the fruit at dierent distances between the ultrasonic probes were used for calculation of wave attenuation and velocity. Nondestructive ultrasonic tests were performed daily on avocado (Persea americana Mill., cv `Fuerte') fruits, until full ripening was detected. Accepted methods were used for penetration measurements of ®rmness, and physiological tests of dry weight (DW) and oil content of the fruit tissue. Results of the ultrasonic tests were compared with those of the destructive penetration tests and the physiological tests. Average values of the ultrasonic wave attenuation could be correlated well with storage time and with the ripening process of the avocado. A linear model well represented the changes in attenuation of the ultrasonic signals in the fruit, whil

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Author

Amos Mizrach; Uri Flitsanov

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0260-8774)

Published

1999

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)