Latest fruit
Maximizing Agricultural Quality and Efficiency: The Comprehensive Guide to Near-Infrared Spectroscopy (NIRS) Applications
Near-infrared spectroscopy (NIRS) is used preharvest for maturity estimation, nutrient and water management, and biological stress detection. In the post-harvest stage, NIRS is used for shelf life assessment, defects and disease detection, process monitoring, sorting, packaging, retailing, and authentication. Portable NIRS devices are seeing the most development for commercial use. The good fresh produce qualities… Continue reading…
Additional reading
Innovative Conversations: Avocado Quality at the World Avocado Congress 2023
Felix Instruments is thrilled to present a glimpse into the future of avocado quality assessment at the World Avocado Congress 2023. This renowned event brought together industry leaders and pioneers to showcase the cutting-edge technology and innovation shaping the field. A highlight of the congress was an exclusive video interview with Galen, our director of… Continue reading…
Bruising Impact on Fruit Quality
Bruising occurs during harvest and postharvest operations like sorting, grading, and packing. As demand for fresh fruits rises and operations get mechanized, the bruising impact on fruit quality increases. Bruising damage is initially not visible but can spoil the appearance and several physiochemical parameters to downgrade quality and weight, leading to considerable economic losses. Environmental… Continue reading…
How LEDs Impact Fruit Quality Development
LEDs have become popular in horticulture grows due to their narrow spectrum and low thermal effect. As a result, they are being increasingly used for fruit quality development.. LEDs impact on fruit quality proves to be more effective compared to the application of conventional white lights. Red, blue, and green LEDs are the crucial wavelengths… Continue reading…
The Impact Transpiration Has on Fruit Quality
Fruit transpiration occurs through the fruit skin, lenticels, calyx, and stem scar. Preharvest fruit transpiration is good as it drives the accumulation of assimilated and dry matter to improve fruit quality. Postharvest fruit transpiration is undesirable, leading to shriveling, weight loss, wilting, loss of quality, shelf-life, and reduced profitability. Fruit transpiration causes most weight loss… Continue reading…
What is Fruit Flavor, and How to Measure it
Fruit flavor is the interaction of taste and aroma. Taste is determined by sugars and acids and aroma by distinctive combinations of hundreds of volatile compounds. New non-destructive, precise, and objective flavor estimation possibilities will increase the use of this quality parameter in the supply chain and research. Interest in fruit flavor is resurgent due… Continue reading…
Faster Measurements and Regular Updates
“The F-751 has been a game changer for our orchard operations. With faster measurements and regular updates, we can assess the Hass Avocado quality in 10 minutes instead of destructively testing for 24 hours. This saves us time across the 30 orchards we measure and reduces fruit waste. We also utilize a Felix device at… Continue reading…