Effect of Impaction on Bruise of “Xichu (P2)” Persimmons

Authors

  • สุบงกช โตไพบูลย์ Rajamangala University of Technology Lanna Chiang Mai
  • เอื้ออังกูล ปัญญานวล Rajamangala University of Technology Lanna Chiang Mai
  • จุฑาทิพย์ คงเรือง Rajamangala University of Technology Lanna Chiang Mai
  • ปรียานันท์ กลมกล่อม Rajamangala University of Technology Lanna Chiang Mai
  • เอกรินทร์ อินประมูล Rajamangala University of Technology Lanna Chiang Mai
  • ณัฐธินี ทรายแก้ว Rajamangala University of Technology Lanna Chiang Mai

Keywords:

persimmon, bruise growth, impact test, impulse, texture properties

Abstract

In this paper, the effect of impaction on bruise of Xichu (P2) persimmons was investigated. Both mature and ripe persimmons from Mae-hae Royal Project Development Centre, Mae-Jam, Chiang Mai, were analysed for their texture properties and bruise caused by impulse force. Four impact heights of 20, 30, 40 and 50 cm were applied on the fruit and left at 25C for 1, 3, 5 and 7 days. During that, the bruise volume was measured. The results suggested that mature persimmon exhibited higher hardness and more deformation resistance than the ripe one. At the same drop height, impulse force on mature persimmon was also higher. Bruise volume was increased with impulse force and time. At the impact height more than 30 cm, bruise expansion occurred on ripe persimmon was higher than the mature persimmon. In order to prevent bruise, the impulse force more than 100 N and impact height more than 20 cm should be avoided.

Author Biographies

สุบงกช โตไพบูลย์, Rajamangala University of Technology Lanna Chiang Mai

Food Process Engineering, College of Integrated Science and Technology, Rajamangala University of Technology Lanna Chiang Mai,

เอื้ออังกูล ปัญญานวล, Rajamangala University of Technology Lanna Chiang Mai

Food Process Engineering, College of Integrated Science and Technology, Rajamangala University of Technology Lanna Chiang Mai

จุฑาทิพย์ คงเรือง, Rajamangala University of Technology Lanna Chiang Mai

Food Process Engineering, College of Integrated Science and Technology, Rajamangala University of Technology Lanna Chiang Mai,

ปรียานันท์ กลมกล่อม, Rajamangala University of Technology Lanna Chiang Mai

Food Process Engineering, College of Integrated Science and Technology, Rajamangala University of Technology Lanna Chiang Mai, Thailand 50220

เอกรินทร์ อินประมูล, Rajamangala University of Technology Lanna Chiang Mai

Food Process Engineering, College of Integrated Science and Technology, Rajamangala University of Technology Lanna Chiang Mai

ณัฐธินี ทรายแก้ว, Rajamangala University of Technology Lanna Chiang Mai

Food Process Engineering, College of Integrated Science and Technology, Rajamangala University of Technology Lanna

Published

2019-06-05

How to Cite

โตไพบูลย์ ส., ปัญญานวล เ., คงเรือง จ., กลมกล่อม ป., อินประมูล เ., & ทรายแก้ว ณ. (2019). Effect of Impaction on Bruise of “Xichu (P2)” Persimmons. Journal of Agricultural Research and Extension, 35(2), 24–33. retrieved from https://li01.tci-thaijo.org/index.php/MJUJN/article/view/192912

Issue

Vol. 35 No. 2 (2018): May - August 2018

Section

Research Article

License

This article is published under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND 4.0), which allows others to share the article with proper attribution to the authors and prohibits commercial use or modification. For any other reuse or republication, permission from the journal and the authors is required.