Control of the quality and the ripeness of fruits and vegetables
tr Turoni, the specialist in agri-merasurement instruments, counts on a complete range of instruments to measure the degree of ripeness, and the quality.
The DA Meter is a non destructive fruit ripeness tester, to measure both in field and laboratory, the ripeness. Available model suited for pome fruits, stone fruits, mango, etc., and specific models for kiwi and for cherry.
The hardness tester, is a non invasive instrument used for the pulp softening determination of fruit and vegetables.
The penetrometers provides for an accurate index to determine the right period for fruit…
The video of this week... The DA Meter
The video of this week in Postharvest, right column, shows Dr. Dario Stefanelli introducing the DA Meter (non-destructive fruit maturity measurements) by the measuring instrument specialist tr Turoni and the concept of measuring fruit maturity in the field to determine harvest timing.
The researcher explains he works to introduce technology for a more accurate decision about the harvesting time. The video was produced 2015, and shows how to use the DA Meter.
In the meantime tr Turoni produced specific DA Meters for different produce and a considerable amount of scientific
Fruit with assured maturity
There is no alternative when it comes to summer fruit: the produce sold in supermarkets must taste good and have a level of ripeness that is good for both shelf-life and consumption. Technology helps operators achieve this. A report by the Dutch media Fresh Plaza explains what Enrico Turoni says about the DA Meter.
"Our meter is used is to assess cherry batches from all over the northern hemisphere. It allows operators to determine flesh hardness and assess shelf-life in a non-invasive way. Only produce that is good must reach consumers. Tools such as this one help reach the objective in…
Development of a Difference of Absorption (DA) Index for 5 major canned peach varieties
The DA meter is an instrument that, by means of absorbance properties enables measurement of the chlorophyll content in fruit. The chlorophyll content is a precise index of the fruits ripening state, is very accurate and is not affected by any environmental factors.
Fresh fruit orchards and pack houses have used the DA meter to better understand fruit ripening in the field and enabled growers to better grade fruit on ‘maturity’ rather than just colour as is currently the case. Fruit can be more reliably separated into three categories, namely:
- ready to process,
- ideal for short…
DA-meter used for fruit maturity testing in a research related to improve size and portion of class I apple cv. Gala Mondial
The objective of the present work was to investigate alternatives to chemical crop load management (CLM) for cv. ‘Gala Mondial’ to improve fruit quality, particularly fruit size and portion of class I and its effects on June drop and return bloom as well as evaluate fruit maturation with the new, non-invasive DA-meter.
Moderately flowering apple trees cv.’Gala Mondial’ at Klein Altendorf under white hail net in 2016 were subjected to four crop load motions:
a) shading (90% for 77 daylight hours) at the end of May,
b) mechanical blossom thinning with the Bonner device with…
Maturity index meter and modelling to optimise pre- and post-harvest apple quality
Determining the correct maturity for the harvest of apples is important for optimal storage and the prevention of storage disorders such as Superficial Scald (SS) and Internal Browning (IB).
Traditionally, destructive techniques such as starch conversion, ethylene production, respiration rate and colour determination were performed by growers and researchers. A study undertaken by the Department of Jobs, Transport & Resources (DEDJTR) in collaboration with the University of Melbourne used a Difference of Absorption (DA) meter to non-destructively measure and track the maturity of ‘Rosy…
Peach and nectarine fruit maturity can be predicted using IAD DA-Meter index
Harvest maturity is closely related to peach fruit quality and has a very important effect on the fresh fruit market. Unfortunately, at present, it is difficult to determine the maturity level of peach fruits by artificial methods.
The objectives of this study were to develop quadratic polynomial regression models using near-infrared spectroscopy that could determine the peel color difference, fruit firmness, soluble solids content (SSC), soluble sugar, organic acid components, and their relationships with the absorbance of chlorophyll (index of absorbance difference, IAD) in late…
Stonefruit maturity & fruit quality
Information about stonefruit maturity and quality is available on the “Profitable Stonefruit†section of the Australian site Horticulture Industry Networks. http://www.hin.com.au/ Agriculture Victoria’s researchers at Agribio, Bundoora, are looking at ways to optimise fruit maturity at harvest, using non-destructive technologies, to meet market expectations and to understand how fruit maturity affects storage and its impact on fruit composition and quality.
Variable maturity at harvest affects fruit responses to shelf life, cold storage and consequent quality through the handling…
Non destructive firmness tester for a wide range of fruits
The FruitFirm meter, by T.R. TURONI, is a hand-held, self-contained device to test firmness of a wide range of fruits such as kiwifruit, cherries and other stone fruits, pears, olives, … Initially developed in New Zealand as a research tool to determining ripening & maturity stages, satisfies the need of a quality control device that can easily quantify the firmness without destroying the fruit.
The data displayed may give individual readings or some degree of fruit or sample averaging. The sensor output can be
DA meter, a valuable tool to divide apples within harvest dates to assess susceptibility to postharvest disorders
Most physiological disorders of apples are associated with maturity. Examples include bitter pit and superficial scald, typically having highest incidences in earlier harvested fruit, and water-core, senescent breakdown and low temperature internal browning disorders such as soft scald, typically having highest incidences in later harvested fruit.
The variation of occurrence of these disorders can be variable as within a given lot of fruit, presumably reflecting factors such variable maturity. Even fruit replications of 100 fruit each provide sample accuracy of only 10%.
A new tool to…
