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Evaluation of Muskmelon Ripening Based On Acoustic Response
Evaluation of Muskmelon Ripening Based On Acoustic Response
Abstract
Four different stages of ripeness have been identified (immature, mature raw, semi-ripe and ripe) in commercial grading of muskmelon.
Destructive measurement (by determining firmness, total soluble solids and titratable acidity) of muskmelon ripeness is time-consuming
and labour-intensive. Further, conventional visual examination procedures demand expert graders. Hence, there is need for a suitable
approach to evaluate the ripeness of muskmelon; a technique that can be scaled-up to on-line applications. The objective of this study
was to develop an acoustic resonance based technique to evaluate the ripeness of muskmelon. The developed system consisted of a
sample holding unit, impact device, sound acquisition system, signal analyser and computer. Acoustic response parameter, stiffness
coefficient was correlated with various destructive parameters. During ripening, stiffness coefficient values decreased from 5.43 x
106 Hz2g2/3 to1.47 x 106 Hz2g2/3. The proposed methodology can be efficiently modified to determine the ripeness of various other
horticultural products too.
Key words: Acoustic resonance, ripeness, non-destructive, muskmelon, stiffness coefficient
all 50 samples were then subjected to destructive testing for Haff, R.P. and T.C. Pearson, 2007. Separating in-shell pistachio nuts
determination of fruit firmness. Table 3 presents the results of from kernels using impact vibration analysis. Sens. Instrum. Food.
Qual. Saf., 1(4): 188-192.
classification efficiencies of acoustic resonance technique in
classifying the samples into the respective maturity classes. Hulme, A.C. 1971. The Biochemistry of Fruits and their Products. Vol.
2. Academic Press, London, 351.
An overall classification efficiency of 89 % was obtained with
Jaritngam, R., C. Limsakul and B. Wongkittiserksa, 2013. The relation
the developed methodology. Results showed that acoustic
between the texture properties of mangosteen (Garcinia mangostana
resonance technique is a promising non-destructive technique Linn.) and the resonance frequency in detection of the translucent
for determining the fruit maturity. Generally there are many and yellow gummy latex. Emir. J. Food Agric., 25(2): 89-96.
essential parameters to be considered for grading. Among these, Macrelli, E., A. Romani, R.P. Paganelli, E. Sangiorgi and M. Tartagni,
the acoustic response, stiffness coefficient is important process 2013. Piezoelectric transducers for real-time evaluation of fruit
parameter in sorting muskmelon based on ripeness. firmness. Part I: Theory and development of acoustic techniques.
Sensor Actuat A-Phys., 201: 487-496.
Results showed that acoustic resonance technique can be used to Mendoza, F., R. Lu and H. Cen, 2012. Comparison and fusion of four
classify the muskmelon according to maturity ripeness. Stiffness nondestructive sensors for predicting apple fruit firmness and soluble
coefficient was used to determine the firmness of muskmelon solids content. Postharvest Biol. Technol., 73: 89-98.
considering variations in sample mass too. Average stiffness Molina-Delgado, D., S. Alegre, P. Barreiro, C. Valero, M. Ruiz-Altisent
coefficient values of muskmelon were 5.43 x 106 Hz2g2/3 and 1.47 and I. Recasens, 2009. Addressing potential sources of variation in
x 106 Hz2g2/3 respectively for immature and ripe muskmelons. several non-destructive techniques for measuring firmness in apples.
Biosyst. Eng., 104(1): 33-46.
Among studied destructive parameters, firmness values showed
Padda, M.S., C.V. do Amarante, R.M. Garcia, D.C. Slaughter and E.J.
strong positive relationship with stiffness coefficient values
Mitcham, 2011. Methods to analyze physico-chemical changes
(r2=0.96). The technique predicts ripeness stage of muskmelon during mango ripening: A multivariate approach. Postharvest Biol.
with 89 % accuracy. This can be used in the muskmelon Technol., 62(3): 267-274.
processing industry and other packaging units for non-destructive Pathaveerat, S., A. Terdwongworakul and A. Phaungsombut, 2008.
fruit classification. Multivariate data analysis for classification of pineapple maturity.
J. Food Eng., 89(2): 112-118.
Acknowledgment Petrisor, C., G. Lucian-Radu, V. Balan and G. Campeanu, 2010. Rapid
and non-destructive analytical techniques for measurement of apricot
The authors express their sincere thanks to the Ministry of Food quality. Rom. Biotech. Lett., 15: 5213-5216.
Processing Industries (MOFPI), Govt. of India, for financing Raju, P.S., J.H. Jagannath, N. Ashok, D.K. Das Gupta and A.S. Bawa,
this project. 2006. Nondestructive monitoring of ripeness in mango cultivars by
acoustic resonance spectroscopy. Int. J. Food Prop., 9(3): 487-501.
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Cie. Téc. Agr., 14(2): 28-34. Received: November, 2017; Revised: November, 2017; Accepted: December, 2017