Evaluation of ultrasonic wave propagation to measure chilling injury in tomatoes

摘要: Chilling injury was induced by storing tomatoes at 3 °C. Texture changes related to chilling were evaluated acoustic firmness measurements and ultrasonic wave propagation. Because of the very high attenuation waves it not possible measure through a whole tomato. The transducers fitted with beam focussing probes that driven into tomato flesh so both end transmitter receiver spaced 10 mm apart. 50 kHz increased when developed, but only harvested mature stage. Time flight waves, texture attributes such as or taste (soluble solids content, pH) could be used unambiguously in tomatoes.