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Fred G. Gmitter - One of the best experts on this subject based on the ideXlab platform.
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aroma characterization of Tangerine hybrids by gas chromatography olfactometry and sensory evaluation
Journal of the Science of Food and Agriculture, 2012Co-Authors: Takayuki Miyazaki, Anne Plotto, Elizabeth A Baldwin, Jose I Reyesdecorcuera, Fred G. GmitterAbstract:BACKGROUND: Tangerines have a distinct flavor among citrus fruit. However, information on Tangerine volatiles remains limited. Volatile compounds from a breeding population of Tangerines were earlier identified by gas chromatography–mass spectrometry. In this study, five hybrids with a distinct volatile profile were analyzed by gas-chromatography–olfactometry (GC-O) and descriptive sensory analysis. RESULTS: Forty-nine aroma active compounds were found in a consensus by GC-O. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, β-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Two ‘Clementine’ × ‘Minneola’ and one ‘Fortune’ × ‘Murcott’ hybrids with Tangerine, sulfury and woody/spicy flavors had aroma active compounds with terpeney, fatty/vegetable and metallic/rubber descriptors. A Tangerine with ‘Valencia’ orange in its parentage had a characteristic orange flavor, which could be explained by esters and ketones, high in fruity and floral odor intensities. A hybrid of unknown origin had a distinct fruity–non-citrus and pumpkin/fatty flavor; that sample had the lowest amount of aroma-active volatiles, with the least compounds with terpeney odors. CONCLUSION: There was no one compound characteristic of Tangerine flavor. Nevertheless, each sample sensory characteristic could be explained by a set of aroma-active volatile compounds. Published 2011 by John Wiley & Sons, Ltd.
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Sensory Evaluation of Tangerine Hybrids at Multiple Harvests
2011Co-Authors: Anne Plotto, Greg Mccollum, Elizabeth A Baldwin, Fred G. GmitterAbstract:The University of Florida and USDA/ARS have active citrus scion breeding programs. Hybrids that pass many selection steps and approach release are evaluated for horticultural traits and postharvest characteristics. Seven advanced selections and three commercial cultivars were harvested multiple times from research sites in Lake Alfred and Leesburg, FL. A panel of 10 members was trained to evaluate citrus fruit and reached an agreement for 10 descriptors of fresh Tangerines. Fruit were washed, sanitized, peeled, and halved longitudinally so that one-half of each fruit was evaluated by the taste panel, and the other half was analyzed for quality parameters (total soluble solids and titratable acidity). Segments of each half fruit were then separated, cut in half, and placed in a fruit bowl to assure that each panelist would evaluate a sample composed of multiple fruits. Half segments (about 10) were served in 4-oz plastic cups, together with reference standards for sensory evaluation. In general, panelists could perceive increased ripeness as distinct from increased sweetness, and decreased sourness paralleled with decreased bitterness. For most selections, juiciness decreased with maturity, except for ‘Murcott’ and its low seed mutant. There were no specific trends for Tangerine, fruit and floral flavors due to harvest maturity; however, sulfury and pumpkin/spicy flavors increased with maturity for some selections, and may be an indicator for over-ripe fruit. ‘Temple’ remained stable over harvest times, with more orange than Tangerine flavor.
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Aroma characterization of Tangerine hybrids by gas‐chromatography–olfactometry and sensory evaluation
Journal of the Science of Food and Agriculture, 2011Co-Authors: Takayuki Miyazaki, José I. Reyes-de-corcuera, Anne Plotto, Elizabeth A Baldwin, Fred G. GmitterAbstract:BACKGROUND: Tangerines have a distinct flavor among citrus fruit. However, information on Tangerine volatiles remains limited. Volatile compounds from a breeding population of Tangerines were earlier identified by gas chromatography–mass spectrometry. In this study, five hybrids with a distinct volatile profile were analyzed by gas-chromatography–olfactometry (GC-O) and descriptive sensory analysis. RESULTS: Forty-nine aroma active compounds were found in a consensus by GC-O. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, β-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Two ‘Clementine’ × ‘Minneola’ and one ‘Fortune’ × ‘Murcott’ hybrids with Tangerine, sulfury and woody/spicy flavors had aroma active compounds with terpeney, fatty/vegetable and metallic/rubber descriptors. A Tangerine with ‘Valencia’ orange in its parentage had a characteristic orange flavor, which could be explained by esters and ketones, high in fruity and floral odor intensities. A hybrid of unknown origin had a distinct fruity–non-citrus and pumpkin/fatty flavor; that sample had the lowest amount of aroma-active volatiles, with the least compounds with terpeney odors. CONCLUSION: There was no one compound characteristic of Tangerine flavor. Nevertheless, each sample sensory characteristic could be explained by a set of aroma-active volatile compounds. Published 2011 by John Wiley & Sons, Ltd.
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distribution of aroma volatile compounds in Tangerine hybrids and proposed inheritance
Journal of the Science of Food and Agriculture, 2011Co-Authors: Takayuki Miyazaki, Kevin L Goodner, Anne Plotto, Fred G. GmitterAbstract:BACKGROUND: With the desirable combination of sugars and acids, volatile compounds contribute to the essential organoleptic attributes of citrus. This study evaluated the aroma volatiles of 20 Tangerine hybrids of the University of Florida breeding program. Volatiles were sampled from hand-squeezed juice by headspace solid-phase microextraction (SPME), and analyzed by gas chromatography–mass spectrometry. Principal component analysis (PCA) and cluster analysis (CA) were used to find similarities among samples due to volatile composition with effect of genetic background. RESULTS: In total, 203 volatiles were detected in all samples. Volatiles in lower amounts were widely distributed among samples and were classified mainly as terpene hydrocarbons and oxygenated compounds, such as aldehydes, esters, alcohols and ketones. PCA, based on relative peak areas (content) clearly separated the samples higher in volatile content, mainly those with sweet orange genetic contributions in their background. CA, based on volatile presence/absence, grouped samples into five clusters, each showing distinctive volatile profiles. CONCLUSION: The genetic background of Tangerine hybrids affected volatile composition and content of samples. In general, Tangerines were characterized by fewer volatiles (in both quality and quantity) and more aldehydes, and hybrids with sweet orange in their background had more sesquiterpenes and esters, which would likely affect their aroma. Published 2010 by John Wiley & Sons, Ltd.
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Distribution of aroma volatiles in a population of Tangerine hybrids
2007Co-Authors: Pauline Kerbiriou, Kevin L Goodner, Anne Plotto, Elizabeth A Baldwin, Fred G. GmitterAbstract:While orange juice volatile composition has been well studied, little is known about volatiles in Tangerines. This study was undertaken to determine the most common compounds present in 56 Tangerine hybrids, and to find relationships among these hybrids based on volatile content. Fruits were harvested from Nov. 2006 to Mar. 2007. A composite sample of juice from approximately 20 fruits was analyzed by gas chromatography mass-spectrometry. Among the more than 200 identified volatiles in total, ethanol, a-pinene, cymene, and d-limonene were found in all the samples. These compounds were previously reported in citrus products (essence, peel oil, juice, etc.). A principal component analysis showed that hybrids 9-1, 8-10, and 'Hongju' were different from the others because a larger than average number of volatiles was detected in those samples. A cluster analysis based on presence/absence of volatiles revealed 10 main clusters influenced by harvest date and/or progenitors, highlighting relationships among certain hybrids based on their volatile composition. Cluster 2 mainly grouped samples having 'Fallglo' and 'Fairchild' in their parentage, while cluster 4 mainly grouped samples having a common parent, 'Murcott'. Cluster 10 grouped samples having sweet oranges in their genetic background and being rich in esters, which are known to give a fruity note to orange juices. This method provided useful information on Tangerine hybrid volatile content in relation to their genetic makeup.
Vladimer Tsitsishvili - One of the best experts on this subject based on the ideXlab platform.
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Sequential extraction of bioactive compounds from Tangerine (Citrus Unshiu) peel
Annals of agrarian science, 2018Co-Authors: Mzia Tsitsagi, Ketevan Ebralidze, Mariam Chkhaidze, Imeda Rubashvili, Vladimer TsitsishviliAbstract:Abstract Tangerine (Citrus Unshiu) is one of important agricultural crops in Georgia. As the statistical data for year 2016 manifest, the total harvest exceeds 100 thousand tons. Tangerine peel, agro-industrial waste of production of juice concentrates and jams present rich sources of valuable bioactive compounds. Due to their high bioactive compound content, Tangerine peels could be applied by both pharmaceutical and food industries. In spite of this, citrus peel is usually treated as by-products or waste, resulting in environmental pollution. Citrus peels are promising source of essential oil, carotenes, natural flavanones such as hesperidin and pectin. Stepwise, sequential utilization of Tangerine peel, which provides an opportunity for selective extraction of the aforementioned bioactive compounds and allows one to manage nonstandard Tangerine (amounting to a third of the harvest) in a rational manner. Hence, the present study is undertaken to elaborate a feasible and effective method of sequential extraction of above mentioned bioactive compounds from Tangerine peel. The first step is supercritical CO2 extraction of essential oil. Optimal conditions for β-carotene free Tangerine oil are 100 atm pressure, 35C0 temperature, and 15 min equilibrium time. The principal compound in Citrus Unshiu peel essential oil is d-limonene. Stepwise extraction requares correct extraction sequence of target products. Acetone (7%) was used as co-solvent in the second step of extraction. The β-carotene is soluble in acetone, whereas hesperidin is not. Optimal parameters are 150 atm, 40 °C and 1 h equilibrium, and 1 h extraction time in dynamic conditions. Methanol (7%) was used in the third step of extraction. Optimal parameters were: 250 atm pressure, 60 °C temperature, 1 h equilibrium and 30 min dynamic extraction time. At least pectin was extracted from residue of tangerin. Stepwise supercritical fluid extraction of bioactive compounds from agro-industrial waste materials is simple, effective, eco friendly separation method, which provides high quality of target products and needs one standard technological equipment.
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Sequential extraction of bioactive compounds from Tangerine (Citrus Unshiu) peel
Elsevier, 2018Co-Authors: Mzia Tsitsagi, Ketevan Ebralidze, Mariam Chkhaidze, Imeda Rubashvili, Vladimer TsitsishviliAbstract:Tangerine (Citrus Unshiu) is one of important agricultural crops in Georgia. As the statistical data for year 2016 manifest, the total harvest exceeds 100 thousand tons. Tangerine peel, agro-industrial waste of production of juice concentrates and jams present rich sources of valuable bioactive compounds. Due to their high bioactive compound content, Tangerine peels could be applied by both pharmaceutical and food industries. In spite of this, citrus peel is usually treated as by-products or waste, resulting in environmental pollution. Citrus peels are promising source of essential oil, carotenes, natural flavanones such as hesperidin and pectin. Stepwise, sequential utilization of Tangerine peel, which provides an opportunity for selective extraction of the aforementioned bioactive compounds and allows one to manage nonstandard Tangerine (amounting to a third of the harvest) in a rational manner. Hence, the present study is undertaken to elaborate a feasible and effective method of sequential extraction of above mentioned bioactive compounds from Tangerine peel. The first step is supercritical CO2 extraction of essential oil. Optimal conditions for β-carotene free Tangerine oil are 100 atm pressure, 35C0 temperature, and 15 min equilibrium time. The principal compound in Citrus Unshiu peel essential oil is d-limonene. Stepwise extraction requares correct extraction sequence of target products. Acetone (7%) was used as co-solvent in the second step of extraction. The β-carotene is soluble in acetone, whereas hesperidin is not. Optimal parameters are 150 atm, 40 °C and 1 h equilibrium, and 1 h extraction time in dynamic conditions. Methanol (7%) was used in the third step of extraction. Optimal parameters were: 250 atm pressure, 60 °C temperature, 1 h equilibrium and 30 min dynamic extraction time. At least pectin was extracted from residue of tangerin. Stepwise supercritical fluid extraction of bioactive compounds from agro-industrial waste materials is simple, effective, eco friendly separation method, which provides high quality of target products and needs one standard technological equipment. Keywords: Tangerine peel, Essential oil, Carotenes, Hesperidin, HPLC, GC-M
Anne Plotto - One of the best experts on this subject based on the ideXlab platform.
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aroma characterization of Tangerine hybrids by gas chromatography olfactometry and sensory evaluation
Journal of the Science of Food and Agriculture, 2012Co-Authors: Takayuki Miyazaki, Anne Plotto, Elizabeth A Baldwin, Jose I Reyesdecorcuera, Fred G. GmitterAbstract:BACKGROUND: Tangerines have a distinct flavor among citrus fruit. However, information on Tangerine volatiles remains limited. Volatile compounds from a breeding population of Tangerines were earlier identified by gas chromatography–mass spectrometry. In this study, five hybrids with a distinct volatile profile were analyzed by gas-chromatography–olfactometry (GC-O) and descriptive sensory analysis. RESULTS: Forty-nine aroma active compounds were found in a consensus by GC-O. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, β-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Two ‘Clementine’ × ‘Minneola’ and one ‘Fortune’ × ‘Murcott’ hybrids with Tangerine, sulfury and woody/spicy flavors had aroma active compounds with terpeney, fatty/vegetable and metallic/rubber descriptors. A Tangerine with ‘Valencia’ orange in its parentage had a characteristic orange flavor, which could be explained by esters and ketones, high in fruity and floral odor intensities. A hybrid of unknown origin had a distinct fruity–non-citrus and pumpkin/fatty flavor; that sample had the lowest amount of aroma-active volatiles, with the least compounds with terpeney odors. CONCLUSION: There was no one compound characteristic of Tangerine flavor. Nevertheless, each sample sensory characteristic could be explained by a set of aroma-active volatile compounds. Published 2011 by John Wiley & Sons, Ltd.
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Sensory Evaluation of Tangerine Hybrids at Multiple Harvests
2011Co-Authors: Anne Plotto, Greg Mccollum, Elizabeth A Baldwin, Fred G. GmitterAbstract:The University of Florida and USDA/ARS have active citrus scion breeding programs. Hybrids that pass many selection steps and approach release are evaluated for horticultural traits and postharvest characteristics. Seven advanced selections and three commercial cultivars were harvested multiple times from research sites in Lake Alfred and Leesburg, FL. A panel of 10 members was trained to evaluate citrus fruit and reached an agreement for 10 descriptors of fresh Tangerines. Fruit were washed, sanitized, peeled, and halved longitudinally so that one-half of each fruit was evaluated by the taste panel, and the other half was analyzed for quality parameters (total soluble solids and titratable acidity). Segments of each half fruit were then separated, cut in half, and placed in a fruit bowl to assure that each panelist would evaluate a sample composed of multiple fruits. Half segments (about 10) were served in 4-oz plastic cups, together with reference standards for sensory evaluation. In general, panelists could perceive increased ripeness as distinct from increased sweetness, and decreased sourness paralleled with decreased bitterness. For most selections, juiciness decreased with maturity, except for ‘Murcott’ and its low seed mutant. There were no specific trends for Tangerine, fruit and floral flavors due to harvest maturity; however, sulfury and pumpkin/spicy flavors increased with maturity for some selections, and may be an indicator for over-ripe fruit. ‘Temple’ remained stable over harvest times, with more orange than Tangerine flavor.
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Aroma characterization of Tangerine hybrids by gas‐chromatography–olfactometry and sensory evaluation
Journal of the Science of Food and Agriculture, 2011Co-Authors: Takayuki Miyazaki, José I. Reyes-de-corcuera, Anne Plotto, Elizabeth A Baldwin, Fred G. GmitterAbstract:BACKGROUND: Tangerines have a distinct flavor among citrus fruit. However, information on Tangerine volatiles remains limited. Volatile compounds from a breeding population of Tangerines were earlier identified by gas chromatography–mass spectrometry. In this study, five hybrids with a distinct volatile profile were analyzed by gas-chromatography–olfactometry (GC-O) and descriptive sensory analysis. RESULTS: Forty-nine aroma active compounds were found in a consensus by GC-O. Aldehydes were the most important group with odor activity, as well as monoterpenes, esters, alcohols and ketones. 1,8-Cineole, β-myrcene, (E,E)-2,4-nonadienal, hexanal, ethyl-2-methylbutanoate, and linalool were perceived with high intensity in most samples. Two ‘Clementine’ × ‘Minneola’ and one ‘Fortune’ × ‘Murcott’ hybrids with Tangerine, sulfury and woody/spicy flavors had aroma active compounds with terpeney, fatty/vegetable and metallic/rubber descriptors. A Tangerine with ‘Valencia’ orange in its parentage had a characteristic orange flavor, which could be explained by esters and ketones, high in fruity and floral odor intensities. A hybrid of unknown origin had a distinct fruity–non-citrus and pumpkin/fatty flavor; that sample had the lowest amount of aroma-active volatiles, with the least compounds with terpeney odors. CONCLUSION: There was no one compound characteristic of Tangerine flavor. Nevertheless, each sample sensory characteristic could be explained by a set of aroma-active volatile compounds. Published 2011 by John Wiley & Sons, Ltd.
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distribution of aroma volatile compounds in Tangerine hybrids and proposed inheritance
Journal of the Science of Food and Agriculture, 2011Co-Authors: Takayuki Miyazaki, Kevin L Goodner, Anne Plotto, Fred G. GmitterAbstract:BACKGROUND: With the desirable combination of sugars and acids, volatile compounds contribute to the essential organoleptic attributes of citrus. This study evaluated the aroma volatiles of 20 Tangerine hybrids of the University of Florida breeding program. Volatiles were sampled from hand-squeezed juice by headspace solid-phase microextraction (SPME), and analyzed by gas chromatography–mass spectrometry. Principal component analysis (PCA) and cluster analysis (CA) were used to find similarities among samples due to volatile composition with effect of genetic background. RESULTS: In total, 203 volatiles were detected in all samples. Volatiles in lower amounts were widely distributed among samples and were classified mainly as terpene hydrocarbons and oxygenated compounds, such as aldehydes, esters, alcohols and ketones. PCA, based on relative peak areas (content) clearly separated the samples higher in volatile content, mainly those with sweet orange genetic contributions in their background. CA, based on volatile presence/absence, grouped samples into five clusters, each showing distinctive volatile profiles. CONCLUSION: The genetic background of Tangerine hybrids affected volatile composition and content of samples. In general, Tangerines were characterized by fewer volatiles (in both quality and quantity) and more aldehydes, and hybrids with sweet orange in their background had more sesquiterpenes and esters, which would likely affect their aroma. Published 2010 by John Wiley & Sons, Ltd.
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Distribution of aroma volatiles in a population of Tangerine hybrids
2007Co-Authors: Pauline Kerbiriou, Kevin L Goodner, Anne Plotto, Elizabeth A Baldwin, Fred G. GmitterAbstract:While orange juice volatile composition has been well studied, little is known about volatiles in Tangerines. This study was undertaken to determine the most common compounds present in 56 Tangerine hybrids, and to find relationships among these hybrids based on volatile content. Fruits were harvested from Nov. 2006 to Mar. 2007. A composite sample of juice from approximately 20 fruits was analyzed by gas chromatography mass-spectrometry. Among the more than 200 identified volatiles in total, ethanol, a-pinene, cymene, and d-limonene were found in all the samples. These compounds were previously reported in citrus products (essence, peel oil, juice, etc.). A principal component analysis showed that hybrids 9-1, 8-10, and 'Hongju' were different from the others because a larger than average number of volatiles was detected in those samples. A cluster analysis based on presence/absence of volatiles revealed 10 main clusters influenced by harvest date and/or progenitors, highlighting relationships among certain hybrids based on their volatile composition. Cluster 2 mainly grouped samples having 'Fallglo' and 'Fairchild' in their parentage, while cluster 4 mainly grouped samples having a common parent, 'Murcott'. Cluster 10 grouped samples having sweet oranges in their genetic background and being rich in esters, which are known to give a fruity note to orange juices. This method provided useful information on Tangerine hybrid volatile content in relation to their genetic makeup.
Jinyin Chen - One of the best experts on this subject based on the ideXlab platform.
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preservation of xinyu Tangerines with an edible coating using ficus hirta vahl fruits extract incorporated chitosan
Biomolecules, 2019Co-Authors: Chuying Chen, Jinyin ChenAbstract:Xinyu Tangerine is a citrus fruit that has enjoyed great popularity in China for its fewer dregs and abundant nutrients. However, it is considered an easily perishable fruit that is vulnerable to various pathogenic fungal infections, especially by Penicillium italicum, which reduces its storage life and commercial value. Normally, to reduce the losses caused by fungal deterioration of harvested fruit, polysaccharide-based edible coating, containing natural antimicrobial agents (e.g., plant extracts), have been applied. In current study, we evaluated the effects of Ficus hirta Vahl. fruits extract (FFE)–incorporated chitosan (CS) edible coating on Xinyu Tangerines during cold storage at 5 °C. The results showed FFE has efficacy as an antifungal against P. italicum in a dose-dependent manner in vivo, with an EC50 value of 12.543 mg·mL−1. It was found that the edible coating of FFE–CS exhibited a higher reduction of total soluble solid (TSS), titrable acid (TA), and ascorbic acid (AsA) content by reducing the fruit decay rate, weight loss, respiration rate, and malondialdehyde (MDA) content during cold storage at 5 °C. Moreover, the activities of protective enzyme such as superoxide dismutase (SOD), peroxidase (POD), and phenylalanine ammonia-lyase (PAL), which have been linked with reactive oxygen species (ROS) and the phenylpropanoid pathway, were higher in the FFE–CS-coated fruits. On the basis of these study results, the FFE–CS edible coating could reduce postharvest loss and enhance the storability of Xinyu Tangerines due to the in vivo antifungal activity of FFE.
Majid Rashidi - One of the best experts on this subject based on the ideXlab platform.
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Prediction of Tangerine Mass Based on Geometrical Properties Using Linear Regression Models
American-Eurasian Journal of Agricultural and Environmental Science, 2014Co-Authors: Majid Rashidi, Mahmood FayyaziAbstract:In this study, nine linear regression models for predicting Tangerine mass from some geometrical properties of Tangerine such as length (L), diameter (D), geometrical mean diameter (GMD), first projected area (PA ), second projected area (PA ), criteria area (CAE) and estimated volume based on an oblate spheroid 12 assumed shape (V ) was suggested. Models were divided into three main classes, i.e. first class (outer Sp dimensions), second class (projected areas) and third class (estimated volume). The statistical results of the study indicated that in order to predict Tangerine mass based on outer dimensions, the mass model based on GMD as M = - 150.5 +43.94 GMD with R = 0.89 can be recommended. In addition, to predict Tangerine mass 2 based on projected areas, the mass model based on CAE as M = - 26.08 + 4.842 CAE with R = 0.90 can be 2 suggested. Moreover, to predict Tangerine mass based on estimated volume, the mass model based on V as Sp M = 16.00 + 0.828 V with R = 0.88 can be used. These models can also be utilized to design Tangerine sizing Sp 2 machines equipped with an image processing system.
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Modeling of Tangerine Mass Based on Geometrical Properties
2012Co-Authors: Majid Rashidi, Fereydoun KeshavarzpourAbstract:2 Abstract: Nine linear regression models for predicting Tangerine mass based on some geometrical properties of Tangerine such as length (L), diameter (D), geometrical mean diameter (GMD), first projected area (PA ), 1 second projected area (PA ), criteria area (CAE) and estimated volume based on an oblate spheroid assumed 2 shape (V ) were suggested. The statistical results of the study indicated that in order to predict Tangerine mass Sp based on outer dimensions, the mass model based on GMD as M = - 150.5 +43.94 GMD with R = 0.89 can be 2 recommended. In addition, to predict Tangerine mass based on projected areas, the mass model based on CAE as M = - 26.08 + 4.842 CAE with R = 0.90 can be suggested. Moreover, to predict Tangerine mass based on 2 estimated volume, the mass model based on V as M = 16.00 + 0.828 V with R = 0.88 can be used. Sp Sp 2
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Prediction of Tangerine Mass Based on Geometrical Properties
2011Co-Authors: Majid Rashidi, Fereydoun KeshavarzpourAbstract:Tangerines are frequently graded on the basis of size, but it may be more suitable and economical to develop a system which grades by mass. In this study, nine linear regression models for predicting Tangerine mass from some geometrical properties of Tangerine such as length (L), diameter (D), geometrical mean diameter (GMD), first projected area (PA ), second projected area (PA ), criteria area (CAE) and estimated volume based 12 on an oblate spheroid assumed shape (V ) were suggested. Models were divided into three main Sp classifications, i.e. first classification (outer dimensions), second classification (projected areas) and third classification (estimated volume). The statistical results of the study indicated that in order to predict Tangerine mass based on outer dimensions, the mass model based on GMD as M = - 150.5 +43.94 GMD with R = 0.89 can 2
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Classification of Tangerine Size and Shape Based on Mass and Outer Dimensions
2010Co-Authors: Fereydoun Keshavarzpour, Majid RashidiAbstract:Fruit size and shape are the most important quality parameters for evaluation by customer performance. In addition, misshapen fruits are generally rejected according to sorting standards. This study was conducted to determine quantitative classification algorithm for Tangerine size and shape. To reach objective and reproducible results, mass and outer dimensions (height and diameter) of Tangerine were measured and an assessment based on mass and outer dimensions was proposed. Results of the study indicated that mass and aspect ratio (height to diameter ratio) of Tangerine can be used effectively to classify Tangerine size and shape.