Browsing by Author "Hutchins D"
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- ItemBlueberry firmness - A review of the textural and mechanical properties used in quality evaluations(Elsevier B.V, 2022-10-01) Rivera S; Giongo L; Cappai F; Kerckhoffs H; Sofkova-Bobcheva S; Hutchins D; East AFirmness is an important parameter for fresh blueberries as it influences the quality perceived by consumers and postharvest storage potential. However, the blueberry research community has not yet identified a universal standard method that can evaluate firmness for quality purposes. Different mechanical tests have been considered, offering different perspectives on this quality trait. This review summarises the most common methods previously used to evaluate textural and mechanical properties of fresh blueberries as influenced by pre- and postharvest factors. In addition, this review intends to assist the blueberry research community and commercial supply chain when selecting suitable methods to measure blueberry firmness as a fruit quality response. Different research initiatives to develop, optimize or standardise instrumental methods to assess blueberry firmness and relate to consumer sensory perception are reviewed. Mechanical parameters obtained by compression tests are the most previously used techniques to evaluate the influence of genotype, maturity, calcium, and postharvest management on blueberry firmness or to relate to sensory descriptors. However, standardising operational settings (e.g., compression distance, loading speed, and calculation procedures) is required to make results comparable across data collection conditions. Whether other mechanical test methods such as penetration or a combination of tests can better characterise blueberry quality or the relationship with consumer acceptance remains unknown and is worth studying.
- ItemData of texture profile analysis performed by different input settings on stored ‘Nui’ and ‘Rahi’ blueberries(Elsevier Inc, 2021-10) Rivera S; Kerckhoffs H; Sofkova-Bobcheva S; Hutchins D; East ATexture Profile Analysis is a well-established method for assessing mechanical properties of horticultural food products and consists of two compression cycles on a repeated motion to a given strain using a flat surface probe (i.e., compression plate). Input settings of target deformation (strain%) and duration (s) between compression cycles utilized for Texture Profile Analysis could influence output mechanical properties. The article provides data related to the ability of different Texture Profile Analysis operational settings to enable the separation of blueberries with variable mechanical properties. To create variable mechanical parameters of ‘Nui’ and ‘Rahi’ blueberries, fruit was stored in four relative humidity for 21 d at 4°C. For each storage humidity, mechanical properties of hardness (BH, N), hardness slope (BHS, kN m−1), apparent modulus of elasticity (E, MPa), and resilience (BR, -) were determined by utilizing two strain (15% or 30% of berry equatorial height). Meanwhile, mechanical parameters of cohesiveness (BCo, -), and springiness (BSp, -) were obtained by utilizing the combination of two strain (15% or 30%) and two duration between cycles (2 s and 10 s) as TPA operational settings. The statistical evaluation was conducted by one-way ANOVA, and the means of each storage humidity were separated according to the Tukey-HSD test (P = 0.05). The data presented in this article was used to select the Texture Profile Analysis operational settings utilized in the article entitled “Influence of water loss on mechanical properties of stored blueberries” Rivera et al. [1].
- ItemInfluence of water loss on mechanical properties of stored blueberries(Elsevier, 27/02/2021) Rivera S; Kerckhoffs H; Sofkova-Bobcheva S; Hutchins D; East AMoisture loss is considered a main cause of blueberry softening during postharvest storage. However, the causal relationship between softening and water loss has only previously been described by force to 1 mm compression. This study was performed to identify suitable instrumental tests that allow the separation of blueberries with different water loss values during storage. Mechanical properties were measured by double compression (Texture Profile Analysis) and puncture test. Variability on blueberry mechanical properties was created by regulating storage humidity and consequently water loss. As water loss increases during storage, hardness slope (slope of a straight line drawn between the trigger force of 0.06 N and the force at 15 % strain) obtained by the compression test reduces, and the displacement at berry skin break obtained by puncture test, increases. Therefore, these parameters can be potentially used to quantify mechanical changes in stored blueberries.