Prediction of bruise in peach with impact energy

Yeşiloğlu Cevher E., Öztekin Y. B.

JOURNAL OF FOOD PROCESS ENGINEERING, vol.45, no.3, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 3
  • Publication Date: 2022
  • Doi Number: 10.1111/jfpe.13969
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Ondokuz Mayıs University Affiliated: Yes


The aim of this study is to find out the factors affecting mechanical bruising of peach and to develop a model for the prediction of the bruise that occurs in peach in harvest and post-harvest processes. For this purpose, experiments were carried out with Redhaven, Glohaven, and Dixired peach varieties. The peaches were harvested in three different periods. Researches on experiment materials were carried out after storing in two different environments, room temperature and cold storage conditions. In the study, pendulum impact test setup was used to create different degrees of bruise on peaches. Regression models were created with "Multiple Linear Regression" analysis to prediction the amount of bruise volume by using impact energy, maximum contact force, radius of curvature, and Magness-Taylor force factors obtained based on the measurement and calculation results. As a result, it was found that all of the multiple linear regression models created for the prediction of bruising in peach fruit were statistically significant (p <=.01). Practical Applications Damages in fruits cause quality loss in the product. Mechanical damage can occur at many different stages, such as during the harvesting and postharvest processing of the material, or during manual handling. Peach fruit is sensitive to different types of damage that may occur during and after harvest. In this study, models were developed for the prediction of fruit damage by working on some peach cultivars. With the study, suggestions were made for the prevention of damage to the peach during harvest and postharvest processes. In addition, in the light of the information obtained, it will provide a reference for the improvement of systems and designs used or to be installed for harvest and postharvest processing of peach fruit.