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Application of Electrical Bio-Impedance for the Evaluation of Strawberry Ripeness

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Application of Electrical Bio-Impedance for the Evaluation of Strawberry Ripeness

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dc.contributor.author Gonzalez-Araiza, J.R. es_ES
dc.contributor.author Ortiz Sánchez, María Coral es_ES
dc.contributor.author Vargas-Luna, F.M. es_ES
dc.contributor.author Cabrera-Sixto, J.M. es_ES
dc.date.accessioned 2020-09-18T03:34:55Z
dc.date.available 2020-09-18T03:34:55Z
dc.date.issued 2017 es_ES
dc.identifier.issn 1094-2912 es_ES
dc.identifier.uri http://hdl.handle.net/10251/150318
dc.description "This is an Author's Accepted Manuscript of an article published in González-Araiza, José Raymundo, María Coral Ortiz-Sánchez, Francisco Miguel Vargas-Luna, and José Manuel Cabrera-Sixto. 2016. Application of Electrical Bio-Impedance for the Evaluation of Strawberry Ripeness. International Journal of Food Properties 20 (5). Informa UK Limited: 1044 50. doi:10.1080/10942912.2016.1199033, available online at: https://www.tandfonline.com/doi/full/10.1080/10942912.2016.1199033." es_ES
dc.description.abstract [EN] Electrical bio-impedance measurements were conducted on local strawberry fruits. A non-destructive device was designed to obtain the impedance spectrum of the whole fruit. Four electrical variables were tested: low frequency resistor R0 (related to extracellular resistances), the high frequency resistor R∞ (related to intracellular resistances), and constant phase element (magnitude and phase, related to the membrane capacitances and heterogeneity, respectively). In parallel with the electrical bio-impedance measurement, color and firmness were correlated to the ripeness stage. The results indicated that the strawberries at the highest stage of ripeness had significantly lower constant phase element and R0 values. es_ES
dc.description.sponsorship The authors would like to express their gratitude to Mr. and Mrs. Abraham from Irapuato, Mexico for providing the fruits, and to Mr. Juan Manuel Noriega from the University of Guanajuato for his technical support. The authors would like to thank the University of Guanajuato for the financial support. es_ES
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof International Journal of Food Properties es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Electrical bio-impedance es_ES
dc.subject Strawberry es_ES
dc.subject Fruit ripeness es_ES
dc.subject.classification INGENIERIA AGROFORESTAL es_ES
dc.title Application of Electrical Bio-Impedance for the Evaluation of Strawberry Ripeness es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/10942912.2016.1199033 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería Rural y Agroalimentaria - Departament d'Enginyeria Rural i Agroalimentària es_ES
dc.description.bibliographicCitation Gonzalez-Araiza, J.; Ortiz Sánchez, MC.; Vargas-Luna, F.; Cabrera-Sixto, J. (2017). Application of Electrical Bio-Impedance for the Evaluation of Strawberry Ripeness. International Journal of Food Properties. 20(5):1044-1050. https://doi.org/10.1080/10942912.2016.1199033 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1080/10942912.2016.1199033 es_ES
dc.description.upvformatpinicio 1044 es_ES
dc.description.upvformatpfin 1050 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 20 es_ES
dc.description.issue 5 es_ES
dc.relation.pasarela S\327684 es_ES
dc.contributor.funder Universidad de Guanajuato es_ES
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