Classification of impacted blueberries during storage using an electronic nose

dc.creatorDemir, N
dc.creatorFerraz, ACO
dc.creatorSargent, SA
dc.creatorBalaban, MO
dc.date2011
dc.dateJUL
dc.date2014-07-30T13:59:40Z
dc.date2015-11-26T16:32:21Z
dc.date2014-07-30T13:59:40Z
dc.date2015-11-26T16:32:21Z
dc.date.accessioned2018-03-28T23:13:45Z
dc.date.available2018-03-28T23:13:45Z
dc.identifierJournal Of The Science Of Food And Agriculture. Wiley-blackwell, v. 91, n. 9, n. 1722, n. 1727, 2011.
dc.identifier0022-5142
dc.identifierWOS:000291874000028
dc.identifier10.1002/jsfa.4378
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55977
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/55977
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1270488
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionBACKGROUND: An electronic nose (EN) was used to determine the effect of repeated impacts on changes in volatile characteristics of fresh blueberries during storage. Hand-harvested 'Misty' blueberries (Vaccinium corymbosum) were treated either as (1) undropped (control) fruits, (2) fruits poured six times from a picking bucket 200 mm into a plastic field lug or (3) fruits dropped as above ten times onto a steel surface. Fruits from all treatments were stored in vented polystyrene clamshell containers at 2 degrees C and 95% relative humidity. RESULTS: Repeated impacts caused no skin rupture or leakage after treatment or during storage. EN data were subjected to discriminant function analysis to classify samples by treatment at days 0, 2, 10, 17 and 24 (n = 5 per treatment). Correct classification rates (CCRs) for days 0, 2, 10, 17 and 24 were 0, 100, 100, 100 and 100% respectively. On day 0 there was no significant difference in sample volatiles, and CCRs for all treatments and storage times ranged from 80 to 100%. Cross-validation rates for different treatments and storage times ranged from 75 to 100%. CONCLUSION: The EN could be a useful tool to estimate the effect of impacts incurred during blueberry handling on quality based on changes in volatile characteristics. (C) 2011 Society of Chemical Industry
dc.description91
dc.description9
dc.description1722
dc.description1727
dc.descriptionState University of Campinas (UNICAMP), Brazil
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherWiley-blackwell
dc.publisherMalden
dc.publisherEUA
dc.relationJournal Of The Science Of Food And Agriculture
dc.relationJ. Sci. Food Agric.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectfruit
dc.subjectimpacts
dc.subjecthandling
dc.subjectsorting
dc.subjectvolatiles
dc.subjectSpice Mixture Compositions
dc.subjectAromatic Volatiles
dc.subjectQuality
dc.subjectOdor
dc.subjectQuantification
dc.subjectDiscrimination
dc.subjectFlavor
dc.subjectFruit
dc.titleClassification of impacted blueberries during storage using an electronic nose
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución