مقالات اصلی تعیین درجه انجماد انبه توسط طیف سنجی امپدانس الکتریکی

The kinetics of ripening of fruits, followed by subsequent degradation process represent important biochemical mechanisms with high aggregate value for agribusiness sector. In contrast to the destructive assays for identification of ripening degree of fruits, the development of non-invasive techniques introduces potential advantages concerning to the development of new methods for fruit production control. In this direction, the electrical impedance spectroscopy was used for the identification of the maturation degree of fruits based on variation of bulk resistance dependence with maturation of fruits, due to the variation in the liquid content in fruit fibers. The results revealed the strong correlation between mechanical assays and electrical parameters, characterizing an important advantage in terms of a non-invasive and non-destructive method for ripening identification degree.