TEKA. COMMISSION OF MOTORIZATION AND ENERGETICS IN AGRICULTURE – 2016, Vol. 16, No. 4, 13–18
Assessment of Selected Physical Properties
of Fresh and Stored Large Cranberry Fruit
Józef Gorzelany, Mirela Kotlicka, Natalia Matłok, Dagmara Migut, Grzegorz Witek
Department of Food and Agriculture Production Engineering of the University of Rzeszów
Received December 05.2016; accepted December 21.2016
Summary. The study has identified selected mechanical properties of fresh and stored fruit of large cranberry. The analyses
focused on the changes in the values of peel and flesh puncture strength in the selected cranberry varieties depending on
water content and storage duration. Measurements were also
performed to examine deformations and energy needed to cut
through the fruit peel and flesh. The value of breaking stress
was calculated. The findings show a decrease in the relevant
parameters during storage of fruit obtained from the examined
varieties of large cranberry. Mean water contents in the fruit of
the relevant varieties were in the range of 86.4-89.1%. There was
a notable decrease in the mean value of peel and flesh puncture
strength in the fruit of the relevant varieties of large cranberry.
The mean value of peel and flesh puncture strength in the fresh
fruit of cranberry was 6.1 N, and after 40 days in storage the
value decreased by 2.3 N. Key words: large cranberry, mechanical properties, peel and
flesh puncture strength, water contents.
INTRODUCTION
Large cranberry (Vaccinium macrocarpon Aiton) is
a perennial plant representing the heath family. This is an
evergreen dwarf shrub quite commonly growing in bogs,
and bearing fruit with colour ranging from pink to dark
purple, and with a diameter of approx. 20 mm, depending
on the variety [3]. It is mainly cultivated in acidic soils of
north-eastern regions of the USA and in Canada [12, 16].
At present the two most common varieties are: American and swamp cranberry (Vaccinum oxycoccus), the latter
growing in Europe. Poland is also home to a third variety,
considerably less common, and known as small-fruit or
small-leaf cranberry (Oxycoccus microcarpus, syn. Vaccinium microcarpon) [3].
The large cranberry specifically requires humus-type and
moist substrate, as well as an acidic pH (from 3.2 to 4.5).
Cranberry is a photophilic plant. Of extreme importance
in cranberry cultivation is the use of sand cover, to reduce
excessive acidity, retain high moisture of the soil, and control pest and fungi growth, and to promote the rooting of
rhizomes [11, 16].
Irrigation is of particular importance during the first year
of commercial cultivation of cranberry, due to the poorly
developed roots system. In the natural environment we can
encounter the large cranberry growing in relatively poor
soils, yet its commercial cultivation requires additional irrigation and fertilization, the latter preferably with the use of
ammonium sulphate, distributed in early spring, and towards
the end of June when fruit start forming. Other important
treatments applied in cranberry cultivation include trimming
of excessively growing shoots during early spring. Excessive
number of shoots leads to a decrease in the yield and to poor
colouration [2, 7, 8, 9, 10, 15].
Researchers were inspired to investigate biological
properties of cranberry mainly by folk medicine and the
positive effects of using cranberry fruit and juice. For years
it had been used with success by those with problems related
to urinary tract and kidneys. Its antimicrobial effects were
confirmed during in vitro studies with the use of Gram-positive bacteria: Enterococcusfaecalis and Staphylococcus
ureus, as well as Gram-negative bacteria: Escherichia coli,
Pseudomonasaeruginosa, Salmonella enteritidis, Proteusmirabilis and Klebsiellapneumoniae. Concentrated juice,
diluted at 1:1 ratio, significantly inhibits the growth of the
six examined strains of bacteria. Cranberry is also known
for its antimycotic properties; a study investigated the activity of juice with pH of 5.6 related to nine fungal strains.
Growth was inhibited in 7 out of 8 dermatophyte strains,
including: Microsporumcanis, Microsporumaudouini,
Trichophytonmentagrophytes, Epidermophytonfloccosum
and Microsporumgypseum [1, 14, 15, 19, 20]. Equally important group of elements contained in cranberry fruit and
known for their health promoting effects are polyphenols.
Oszmiański et al. examined cranberry extract and identified
14
J. GORZELANY, M. KOTLICKA, N. MATŁOK, D. MIGUT, G. WITEK
Water contents were measured in raw fruit of the spethe contents of approx. 22 polyphenolic compounds [17].
These include phenolic acids, flavonoids, anthocyanins, cific large cranberry varieties. The process was repeated on
specified days throughout the duration of the study. Water
proanthocyanidins, and stilbenes [21].
Manual harvesting of berries is time consuming, and due contents in the fresh berries were determined using moisture
to this many plantation owners look for a cheaper method balance at the temperature of 105°C. The measurements of
of collecting fruit. Today, highly efficient fruit harvesting water contents were carried out in randomly selected berries
machines are becoming more and more common. During the of the specific varieties.
harvesting process there is a high risk of mechanical damThe mechanical properties visible in a puncture process,
age as a result of which the quality of raw fruit is impaired were measured with the use of Zwick/ Roell testing machine
or indeed a given batch of the raw material may even be applying a punch probe with a diameter of φ- 2 mm.
The puncture test examining peel and flesh of the cranunsuitable for processing. Due to this, in order to prevent
losses, growers increasingly often carefully examine the berry varieties was carried out with the use of whole fruit,
conditions of transport, handling and storing the produce, in 8 repetitions for each of the examined varieties, on 4 days
to eliminate any hazards [18].
of measurements carried out in fresh fruit and during the
The methods applied during the delivery of raw cran- storage: on the 14th, 25th and 40th day. After each series
berries to processing plants also affect water contents, as of measurements a print-out was made to record the mean
well as texture, firmness and quality of the final product. values of peel and flesh puncture strength, deformation and
puncture
of breaking
stress
also calLikewise, water depletion and mechanical damage
may be carried
measurements
outenergy;
in fresh the
fruitvalue
and during
the storage:
onwas
the 14th,
25th and 40th day.
of importance during cranberry processing. Raw material culated. The obtained results were analysed with the use
After each series of measurements a print-out was made to record the mean values of peel and
may be unfit for processing not only because it has been of Statistica 10 software. Normality of distribution for the
flesh which
puncture investigated
strength, deformation
andwas
puncture
energy;
the Shapiro-Wilk
value of breaking stress was
crushed or bruised but also due to internal damage,
variables
examined
with
is hard to detect.
test,
with
confidence
interval
at
α=0.05.
After
the
results 10 software.
also calculated. The obtained results were analysed with the use test
of Statistica
Data available in the literature present a considerable
were
analysed
and
homogeneity
of
variances
was
verified,
Normality of distribution for the investigated variables was examined with Shapiro-Wilk test,
range of potential applications of cranberry in various sec- further analyses were carried out using one-way ANOVA.
confidence interval at α=0.05. After the test results were analysed and homogeneity of
tors of industry and describe research methodswith
making
it Statistical analyses results were shown in graphs in the form
was verified,
were carried out using one-way ANOVA. Statistical
possible to isolate specific chemical components.variances
Yet, there
of lettersfurther
of theanalyses
alphabet.
are no comprehensive studies focusing on selected
mechananalyses results were shown in graphs in the form of letters of the alphabet.
ical properties of cranberries and reporting the methods
RESULTS AND DISCUSSION
used for examining these berries [4, 13]. Cranberries of
the selected varieties may be treated as spherical fruit and
RESULTS AND DISCUSSION
examined with the use of methodology proposed for strength
WATER CONTENT
measurement in such spherical fruit as tomatoes,
onion,
Water
content
Brussels sprout, which were investigated for their selected
Water contents in the samples were computed based on
Water contents
in the samples were computed based on the formula:
mechanical properties [5].
the formula:
The laboratory examinations were designed to determine
(𝑚𝑚1 − 𝑚𝑚2 )
𝑊𝑊 =
× 100 ,
the influence of the contents of water and dry matter on the 𝑚𝑚1
selected mechanical properties of fresh and stored fruits of
large cranberry, and to assess peel and flesh of fresh
berries where:
where:
in terms of their resistance to mechanical damage resulting W – water content [%],
water
content
from puncture test with the use of punch probeWwith
a dim1[%]
– mass of fresh samples [g],
m2 – mass of dry samples [g].
ameter of 2 mm.
m1- mass of fresh samples [g];
Mean water contents in the fresh fruit of the relevant
large cranberry varieties were in the range of 86.4 – 89.1%.
Berries
of theinspecific
varieties
onlylarge
slightly
in terms
Mean water
contents
the fresh
fruit ofdiffered
the relevant
cranberry
varieties were in
The research material consisted of fruit of large cranber- of water contents. No significant differences related to water
the range of 86.4 – 89.1%. Berries of the specific varieties differed only slightly in terms of
ry obtained from a farm specializing in its production. The contents were found between the fruit of the specific cranwaterday,
contents.
No significant
relatedmean
to water
contents
wereinfound
samples were cleaned and transferred, on the same
to berry
varieties.differences
Figure 1 shows
water
contents
the between the
freshcranberry
fruit of the
relevant
large
cranberry
the location of the laboratory examinations, wherefruit
theyofwere
the specific
varieties.
Figure
1 shows
meanvarieties.
water contents in the fresh fruit
placed in a cold storage. The examined varietiesofincluded:
Berries
stored
at
20°C
were
found
with
the
lowest water
the relevant large cranberry varieties.
Red Star, Ben Lear, Franklin, Pilgrim, Marco Howes and content – 86.4% – Franklin variety on the first day in storage;
Stevens. On the next day the selected mechanical properties
on the other hand the highest water content of 89.6% was
90
Zawartość wody [%]
recorded in Ben Lear berries, on the 14th day in storage.
were measured in the fresh berries. A punch probe with
89
The second measurement of water contents in the crana diameter of 2 mm was applied to test peel and flesh of the
88
fruit of the examined cranberry varieties. This measurement
berries was carried out for the fruit stored at 10°C. At this
87
temperature the lowest water content was observed in Ben
was repeated during storage: on the 14th, 25th and 40th day.
86
Lear berries, on the 40th day of the study. The value was
The samples of each variety of berries were kept in defined
85
86.1%. The highest water content of 90.2% was observed
temperature, i.e. at 20˚C, 10˚C and 4˚C.
84
VarietyRed Star berries stored at
on
the 40thStevens
day of theRedstudy
Franklin
Star in Ben
Lear
Pilgrim
Marco Hoves
m2- mass of dry samples [g]
Water content [%]
MATERIAL AND METHOD
the range of 86.4 – 89.1%. Berries of the specific varieties differed only slightly in terms of
water contents. No significant differences related to water contents were found between the
fruit of the specific cranberry varieties. Figure 1 shows mean water contents in the fresh fruit
ASSESSMENT
SELECTED PHYSICAL PROPERTIES
of the relevant
large cranberry OF
varieties.
Water content [%]
90
15
Zawartość wody [%]
89
88
87
86
Fig. 1. Water contents [%] in the fresh fruit of large cranberry varieties
- Franklin
85
84
variety on the
first day in storage; on the other
hand the highest water content of 89.6% was
Variety
Franklin
Stevens
Red Star
Ben Lear
recorded in Ben Lear berries, on the 14th day in storage.
Fig. 1. Water contents [%] in the fresh fruit of large cranberry varieties
95
Pilgrim
Marco Hoves
Water content[%]
Storage temperature 4°C
90
14 day
85
25 day
80
Franklin
Stevens
Ben Lear
Pilgrim
Marco Howes
fresh
14 day
25 day
Franklin
Stevens
95
Water content [%]
Red Star
Storage temperature 20°C
Water content [%]
92
90
88
86
84
82
40 day
Variety
Red Star
Variety
Ben Lear
Pilgrim
Marco Howes
Storage temperature 10°C
90
14 day
85
25 day
80
40 day
Franklin
Stevens
Red Star
Variety
Ben Lear
Pilgrim
Marco Howes
Fig. 2. Mean water contents in the fruit of the relevant large cranberry varieties, relative to the storage temperature
Fig.2. Mean water contents in the fruit of the relevant large cranberry varieties, relative to the storage
4°C. The lowest water content on the 40th day of the study temperature
of cooling on the 40th day of measurement the value of the
was recorded in Ben Lear berries – 85.3%, and the high- examined parameter was in the range from 5.4 to 3.3 N.
The second
measurement
of water
contents Figure
in the 6cranberries
was carried
outmean
for the
shows the trend
line of the
values of disest value of the examined
parameter
was observed
in Red
Star variety fruit
on thestored
date of
firstAt
measurement;
the value
traction
stress
to cut through
the peelinand
flesh
during storage
at the
10°C.
this temperature
the lowest
water
content
was observed
Ben
Lear
amounted to 91.4%.
of fruit of large cranberry, regardless of the storage temperberries, on the 40th day of the study. The value
wasThe
86.1%.
highest
of by the 2nd
ature.
courseThe
of the
trend water
line iscontent
described
2
degree
y=ax
PEEL 90.2%
AND FLESH
PUNCTURE
STRENGTH
+bx+c.
The at
values
the coefficient
was observed
on the
40th day of the study
infunction
Red Star
berries
stored
4°C.ofThe
of determination for the trend lines assigned to the values
lowest water content on the 40th day of the study was recorded in Ben Lear berries – 85.3%,
The results showing peel and flesh puncture strength in of the work are high and range from R2=0.97 to R2=0.99.
the fruit of the
examined
largevalue
cranberry
measured
and
the highest
of thevarieties
examined
parameter was observed in Red Star variety on the date
with the use of punch probe with a diameter of 2 mm, as
of the first measurement; the value amounted to 91.4%.
well as the statistical analyses are presented in Figures 3-5.
CONCLUSIONS
Storage of cranberries at the temperature 20°C was asPeel and flesh puncture strength
sociated with a decrease in peel and flesh puncture strength. 1. Mean water contents in the fruit of the relevant cranberry
Franklin and Stevens were found with the greatest decrease
cultivars varied only slightly, and ranged from 86.4% to
The results showing peel and flesh puncture strength in the fruit of the examined large
of 0.9 N between the first and the last measurement. At the
89.1%.
varieties
withstrength
the use deof punch
probe with
diameter
2 mm,
as well asaffect water
temperaturecranberry
of 10°C the
valuesmeasured
of puncture
2. Duration
ofastorage
didofnot
significantly
creased by 0.5 N in comparison to the highest value observed
contents in the cranberries; the difference between the
the statistical analyses
fresh berries and the fruit stored for 40 days amounted
at the temperature of 20°C. Peel and flesh puncture strength
to 4%.
decreased with longer duration of storage. The largest difference amounting to 1 N was recorded for Stevens variety. 3. Mean value of peel and flesh puncture strength F [N] in
the fresh fruit of the relevant cranberry varieties stored
The lowest value of puncture strength observed in Red Star
for 14, 25 and 40 days was found to decrease, and the
berries amounted to 4.9 N. During the storage of the berdifference amounted to 2.3 N.
ries at 4°C the decrease in peel and flesh puncture strength
occurred most rapidly. The most significant difference was 4. Mean values of distraction stress δ[MPa] needed to cut
observed in Marco Howes variety – 2.3 N. In the conditions
through the peel and flesh of the cranberries were varied;
Medium value of destruction stress
[MPa]
Peel and
flesh
Peel
andpuncture
Peel
fleshand
puncture
flesh puncture
strength
[N] [N]
strength
strength [N]
Peel and
Peelflesh
andpuncture
Peel
flesh and
puncture
flesh puncture
stregthstregth
[N] [N]
stregth [N]
Peel and
flesh
Peel
andpuncture
flesh
Peel and
puncture
flesh puncture
strength
[N] [N]
strength
strength [N]
8
Peel and flesh puncture strength for 20°C
7
6
16
J. GORZELANY, M.Peel
KOTLICKA,
N. MATŁOK, D. MIGUT, G. WITEK
8
and flesh puncture strength for 20°C
5
1 day
7
84
Peel
and
flesh
puncture
strength
for
20°C
6
14 day
73
5
1
25day
day
62
4
14 day
51
1 day
3
0
42
25 day
14 day
Franklin
Stevens
Red
Star
Ben
Lear
Pilgrim
Marco
Howes
31
25 day
20
Fig. 3.
Mean value of peel and flesh puncture strength in the fresh fruit of the relevant large cranberry varieties
1
Franklin
Stevens
Red Star
Ben Lear
Pilgrim
Marco Howes
stored at 20°C
0
Franklin
Redand
Star
Ben
Lear
Marcolarge
Howes
Fig. 3.7Mean
value of peelStevens
and flesh puncture
strength
in the
fresh fruit
of the relevant
cranberry varieties
Peel
flesh puncture
strength
forPilgrim
10°C
stored
at
20°C
6 value of peel and flesh puncture strength in the fresh fruit of the relevant large cranberry varieties stored at 20°C
Fig. 3. Mean
Fig. 3. 5Mean value of peel and flesh puncture strength in the fresh fruit of the relevant large cranberry varieties
stored 7
at 20°C
Peel and flesh puncture strength for 10°C
4
14 day
6
3
75
Peel and flesh puncture strength for 10°C
25 day
2
64
14 day
40
1
53
0
25 day
42
14 day
Franklin
Stevens
Red Star
Ben Lear
Pilgrim
Marco
31
40 day
25 day
Howes
20
40 day
1
Franklin
RedinStar
Ben
Lear
Pilgrim
Marco
Fig.
Mean
value at
of peel
and
puncture
strength
in the
fresh
fruit
of the
relevant
large cranberry
of4.the
berries
4°CStevens
theflesh
decrease
peel and
flesh
puncture
strength
occurred
mostvarieties
rapidly.
Howes
stored0at 10°C
significant
difference
in
Marco
Howes
variety
- 2.3
N.atIn
the
Franklin
Stevens
Redwas
Star
Benfruit
Lear
Pilgrim
Marco
Fig. 4.The
Meanmost
value
of
peel and flesh
puncture strength
in observed
the fresh
of the
relevant
large cranberry
varieties
stored
10°C
Howes
Fig. 4.7Mean value of peel and flesh puncture
strength
in thestrength
fresh fruit
of the relevant large cranberry varieties
Peel and
fresh
for
4°C
conditions of cooling on the 40th
day
of puncture
measurement
the
value of the examined parameter
stored 6at 10°C
Fig.was
4. 5Mean
of peel
flesh
puncture
in thevalue
range
fromand
5.4
to 3.3
N. strength in the fresh fruit of the relevant large cranberry varieties
stored 4
7at 10°C
Peel and fresh puncture strength for 4°C
14 day
Figure 6 shows the trend line of the mean values of distraction stress to cut
through
6
3
25
day
Peel and fresh puncture strength for 4°C
the752 peel and flesh during storage
of fruit of large cranberry, regardless of the storage
64
14
40 day
1
2
53
+bx+c.
temperature.
The
course
of
the
trend
line
is
described
by
the
2nd
degree
function
y=ax
0
25
day
42
14
day
Franklin
Stevens of determination
Red Star
Benfor
Lear
Pilgrim
Marco to the values of the
The31 values
of the coefficient
the trend
lines assigned
40 day
Howes
25 day
2
2
2
0 are
=0.97into
=0.99.
and
from Rstrength
Fig. 5.work
Mean
valuehigh
of peel
andrange
flesh puncture
theRfresh
fruit of the relevant large cranberry varieties stored at 4°C
40 day
1
Franklin
Stevens
Red
Star
Ben
Lear
Pilgrim
Marco
Fig. 5. Mean value of peel and flesh puncture strength in the
fresh fruit
of the relevant
large cranberry varieties
0at 4°C
2,1
Howes
stored
Franklin
Stevens
Red Star
Ben Lear
Pilgrim
MarcoFranklin
Howes
Fig. 5.2Mean value of peel and flesh puncture strength in the fresh fruit of the relevant
large
cranberry varieties
Stevens
stored at Storage
4°C
of
cranberries
at
the
temperature
20°C
was
associated
with
a
decrease in peel
1,9
Redcranberry
Star
Fig. 5. Mean value of peel and flesh puncture strength in the fresh fruit of the relevant large
varieties
and1,8
flesh
greatest decrease of
stored
at 4°Cpuncture strength. Franklin and Stevens were found with the Ben
Lear
Storage of cranberries at the temperature 20°C was associated with a decrease in peel
0.9 N between the first and the last measurement. At the temperature ofPilgrim
10°C the values of
1,7
2 - 0,0138x + 2,0746
y = 8E-05x
and flesh
puncture
strength.
Franklin
and
Stevens
were
found
with
the
greatest
decrease of
2 - 0,0166x
Storage
of cranberries
at the
20°C+ was
associated
a decrease
y temperature
=N
0,0001x
2,0909
puncture
strength
decreased by
0.5
in comparison
to the
highestwith
value
observedinatpeel
the
M.Howes
R²
=
0,9722
2
yy==-8E-05x
-20,0096x
+ 2,0857
1,6
+ 0,0196x
+ 1,72
-0,0006x
R²
=
0,9962
0.9 N
between
the strength.
first and the
last measurement.
At thefound
temperature
10°C (Franklin)
the values of
of
and
flesh
puncture
Franklin
Stevens
were
with with
theofgreatest
R²
Wielob.
temperature
of 20°C.
Peel and
flesh and
puncture
strength
decreased
longer decrease
duration of
R² == 0,9941
0,9997
1,5
y = -0,0002x2 - 0,0039x + 1,8844
puncture
strength
by last
0.5 measurement.
N in comparison
to temperature
the highest value
observed
at the
(Stevens)
0.9
N between
the decreased
first
and the
Atrecorded
the
ofWielob.
10°C
theThe
values
of
R² 1= 0,9786
storage.
The largest
difference
amounting
to
N was
for Stevens
variety.
lowest
2 - 0,0028x + 1,8831
y
=
-0,0002x
1,4
(Red
Star)
temperature
of 20°C.
Peel and
fleshN puncture
strength
withWielob.
longer
duration
of
puncture
strength
decreased
by 0.5
in R²
comparison
to decreased
the highest
observed
at the
= 0,9855
value of puncture
strength
observed
in Red
Star
berries amounted
to 4.9value
N. During
the storage
(Ben
Lear)
1,3 The largest difference amounting to 1 N was recorded for StevensWielob.
storage.
variety.
The
lowest
temperature
of 20°C. Peel and flesh puncture strength decreased with longer
duration
of
0
10
20
30
40
value
ofThe
puncture
strength
instress
Redtoneeded
Star
amounted
to
4.9
During
the storage
storage.
largest
difference
amounting
1 Nberries
was
recorded
for and
Stevens
The
lowest
Fig.
6. Trend
lines
for
the mean
valuesobserved
of distraction
to
cut through
the peel
fleshN.
[J]variety.
during storage
of
fruit of
large cranberry, regardless of the storage temperature
value of puncture strength observed in Red Star berries amounted to 4.9 N. During the storage
Fig.6. Trend lines for the mean values of distraction stress needed to cut through the peel and flesh [J] during
storage of fruit of large cranberry, regardless of the storage temperature
CONCLUSIONS
ASSESSMENT OF SELECTED PHYSICAL PROPERTIES
the decrease in the value of the parameter was affected
by the duration of the fruit storage. Coefficients of determination for the mean values of energy needed to cut
through the peel and flesh, in relation to the duration of
storage, were high and ranged from R2=0.97 to R2=0.99.
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OCENA WYBRANYCH WŁAŚCIWOŚCI FIZYCZNYCH
ŚWIEŻYCH ORAZ PRZECHOWYWANYCH OWOCÓW
ŻURAWINY WIELKOOWOCOWEJ
Streszczenie. W pracy określono wybrane właściwości mechaniczne świeżych oraz przechowywanych owoców żurawiny
wielkoowocowej. Przeanalizowano zmiany wartości parametru
siły przebicia skórki i miąższu wytypowanych odmian żurawiny w zależności od zawartości wody i czasu przechowywania.
Dokonano również pomiarów odkształcenia i energii potrzebnej
do przebicia skórki i miąższu. Obliczono wartość naprężenia
niszczącego. Stwierdzono spadek analizowanych parametrów
w czasie przechowywania w owocach analizowanych odmianach
żurawiny wielkoowocowej. Średnia zawartość wody w owocach
analizowanych odmianach mieściła się w przedziale 86,4-89,1%.
Odnotowano spadek średniej wartość siły przebicia skórki i miąższu owoców analizowanych odmian żurawiny wielkoowocowej.
Średnia wartość siły przebicia skórki i miąższu dla świeżych
owoców żurawiny wynosiła 6,1 N po 40 dniach przechowywania
odnotowano spadek wartości o 2,3 N. Słowa kluczowe: żurawina wielkoowocowa, właściwości mechaniczne, siła przebicia skórki i miąższu, zawartość wody.