Postharvest Biology and Technology 51 (2009) 8085

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Postharvest Biology and Technology

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Postharvest quality evaluation of Fuyu and Taishuu persimmons using a

nondestructive vibrational method and an acoustic vibration technique
Mitsuru Taniwaki a, , Takanori Hanada b , Naoki Sakurai b
a
b

Collaborative Research Center, Hiroshima University, Higashi-Hiroshima 739-8527 Japan

Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima 739-8528 Japan

a r t i c l e

i n f o

Article history:
Received 9 February 2008
Accepted 27 May 2008
Keywords:
Fruit ripening
Food texture
Ripeness
Storage
Laser Doppler vibrometer
Piezoelectric sensor

a b s t r a c t
We investigated time-course changes in the elasticity index (EI) and texture index (TI) of two persimmon
(Diospyros kaki Thunb.) cultivars (Fuyu and Taishuu) during the postharvest period. EI was determined using the formula EI = f22 m2/3 , where f2 is the second resonance frequency of a sample, and m
is the mass of the sample. A nondestructive vibrational method employing a laser Doppler vibrometer (LDV) was used for measuring the second resonance frequency (f2 ) of the persimmon samples.
The changes in the EI of both cultivars showed quasi-exponential decays. An improved texture
measurement device was used for measuring the TI of the cultivars. The TI was dened by (1/T )
|Vi |,
where T (s) is the sampling period and Vi (V), the amplitude of each data point. The pattern of timecourse changes in TI differed between Taishuu and Fuyu persimmons; a sharp decline was observed
in the TI of Fuyu. Along with the sensory test, we determined the optimum eating ripeness of
persimmons in terms of their EI to be 2.96.0 104 kg2/3 Hz2 (Taishuu) and 4.86.4 104 kg2/3 Hz2
(Fuyu).
2008 Elsevier B.V. All rights reserved.

1. Introduction
Persimmons continue to ripen and become soft after harvest.
Consumers are interested in the optimum eating ripeness of fruit
that makes its quality optimal for eating. Monitoring the ripening
process and classication of such produce according to the degree
of ripeness helps both distributors and consumers to determine
when to ship and when to eat.
Various nondestructive methods for evaluating the quality of
fruit have been reported. One such method is measuring the
mechanical resonance of fruit samples (Abbott et al., 1968; Finney,
1971; Yamamoto et al., 1980; Yamamoto and Haginuma, 1982;
Abbott, 1994). Muramatsu et al. (1997b) used the velocity of
sound transmitted in a kiwifruit to measure its rmness and
Muramatsu et al. (1997a) showed that a method involving the use of
a laser Doppler vibrometer (LDV) was advantageous for detecting
the rmness of fruit. This method has been applied to monitoring the ripeness of kiwifruit (Terasaki et al., 2001b,c) and pears
(Terasaki et al., 2006). Postharvest ripening has been studied not
only by mechanical but also by chemical methods. For instance,

Corresponding author at: VBL Ofce, Hiroshima University, 2-313 Kagamiyama,

Higashi-Hiroshima 739-8527, Japan. Tel.: +81 82 424 7889; fax: +81 82 424 7889.
E-mail address: taniwaki@hiroshima-u.ac.jp (M. Taniwaki).
0925-5214/$ see front matter 2008 Elsevier B.V. All rights reserved.
doi:10.1016/j.postharvbio.2008.05.014

Tsuchida et al. (2003) investigated the degradation of polysaccharides (arabinose and galactose) in persimmons that accompanies
their softening.
Methods for the measurement of factors determining the food
texture such as crispness have been extensively studied because
food texture is an important attribute of fresh produce, and consumers use it to evaluate quality and freshness. Measurement
methods include both mechanical and sensory evaluation. Early
work on the acoustic measurement of food texture was conducted
by Drake (1963, 1965) and mechanical and acoustic methods of
measuring food texture have been well reviewed by Duizer (2001)
and Roudaut et al. (2002). Most acoustic studies on measurement
of food texture have involved the use of a method of recording
the sound produced by the mastication of food (Lee et al., 1990;
Vickers, 1991; Dacremont, 1995). One problem associated with this
method is that intrinsic texture information can be lost because
of the resonance of the palate or the mandible. Furthermore, the
soft tissues in the mouth absorb or dampen higher-frequency
sounds (Vickers, 1991). However, Christensen and Vickers (1981)
suggested that the vibrations produced by fracturing crisp foods
might underlie the perception of crispness. Vincent (1998, 2004)
later introduced a materials science method to evaluate the texture
of fruit and vegetables. Acoustic emission associated with crushing a potato tuber was detected to investigate susceptibility to
mechanical damage (Zdunek and Konstankiewicz, 2004). Sensory

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81

2. Materials and methods

2.1. Persimmon samples
We used two cultivars of persimmon (Diospyros kaki Thunb.),
namely, Fuyu and Taishuu, for our investigations. The samples were provided by the Grape and Persimmon Research
Station, National Institute of Fruit Tree Science (Higashi-Hiroshima,
Japan). We used 32 samples of Taishuu and 50 samples of
Fuyu. The samples were stored at room temperature (ca. 20 C,
RH ca. 50%) for 20 d throughout the measurement period.
The method of preparation of the samples for texture measurement and for the sensory test is described in Fig. 1. A
20-mm thick slice along the equatorial plane was obtained
from each persimmon sample. A quarter of the slice was used
for texture measurement and the remainder for the sensory
test.
2.2. Human sensory test
The sensory test was performed by six experienced panelists
(three males and three females). Each panelist graded the samples
for sweetness, juiciness, thickness, hardness, fragrance, appearance, and overall acceptability. Here, overall acceptability meant
the degree of acceptability for eating for a panelist taking into
account all the attributes. The samples were rated on a sensory
test index in a scale of 15 (1: over-ripe, 3: ripe, and 5: immature).
Fig. 1. Preparation of the persimmon samples for the sensory test and texture measurement. Each persimmon was sliced along the equatorial plane. A quarter of the
slice was used for texture measurement and the remainder, for the sensory test. The
dots represent the points where the probe was inserted (a: inner, b: middle, c: outer
part).

evaluation is another widely used method to evaluate the quality

of food (Mehinagic et al., 2004). In this method, a panel evaluates food samples and grades them according to predetermined
standards. The relationship of instrumental measurements to specic sensory attributes was studied by Harker et al. (2006) who
showed the possibility of discrimination of the rmness of apples as
measured by a sensory test against that measured using an instrument.
The objectives of the present study were to (a) measure the elasticity index (EI) of persimmon samples by a previously described
nondestructive method using an LDV and measure their texture index (TI) using an improved texture measurement device
(Taniwaki et al., 2006b); (b) to report the time-course changes
in the TI, EI, and the sensory test index of persimmons during the postharvest period; (c) to investigate the relationship
between the sensory test index and the measured parameters
(EI and TI); and (d) to determine the EI and TI of persimmons
at the point when they reached optimum eating ripeness. Based
on the results obtained, we discussed whether the period of
optimum eating ripeness can be determined by a nondestructive method. EI was determined using the formula EI = f22 m2/3
(Cooke, 1972; Terasaki et al., 2001a), where f2 is the second resonance frequency of a sample, and m is the mass of the sample.
A nondestructive vibrational method employing a laser Doppler
vibrometer was used for measuring the second resonance frequency (f2 ) of the persimmon samples. The TI was determined by
the amplitude density, which is the integration of the amplitudes
of texture signals divided by the sampling period (Taniwaki et al.,
2006a).

Fig. 2. (a) The experimental setup for the nondestructive measurement of the elasticity index of the persimmon samples. A sample was mechanically excited by a
shaker that was driven by swept sine wave signals. The response at the opposite
side of excitation was sensed by a laser Doppler vibrometer (LDV). (b) A typical
response spectrum of a Fuyu sample; f2 : the second resonance peak that was used
for determining the elasticity index.

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M. Taniwaki et al. / Postharvest Biology and Technology 51 (2009) 8085

The samples were evaluated every 2 or 3 d for a total period of 17

d (Taishuu) or 19 d (Fuyu).

2.3. Elasticity index measurement

The elasticity of each sample was measured by a previously
reported nondestructive vibrational method (Muramatsu et al.,
1997a) every 2 or 3 d immediately before the sensory test. The
experimental setup is shown in Fig. 2(a). A sample with a reective lm was set on an electrodynamic shaker (513-B; EMIC Co.,
Tokyo, Japan), and the sample was excited using swept sine wave
signals (frequency, 02 kHz) generated by software (Spectra Pro;
Sound Technology, Campbell, USA). The vibrational response of the
sample was sensed by a laser Doppler vibrometer (LV-1720; Ono
Sokki Co., Ltd., Yokohama, Japan). The vibration of the shaker was
simultaneously monitored using an acceleration pickup (NP-3211;
Ono Sokki Co., Ltd., Yokohama, Japan). The signal from the LDV
was transmitted to the PC through the L channel of a signal separator (D2VOX; IO DATA Device Inc., Kanazawa, Japan), and the
signal from the accelerometer was transmitted to the PC through
the R channel of the signal separator. A fast Fourier transform (FFT)
algorithm (Spectra Pro) was applied to the ratio of the response
signals (Xsample ) to the excitation signals (Xinput ) in order to obtain
a vibrational spectrum of the sample. A typical vibrational spectrum of a Fuyu sample is presented in Fig. 2(b). EI was determined
according to the formula EI = f22 m2/3 (Cooke, 1972; Terasaki et al.,
2001a) using the second resonance of the vibrational spectrum, i.e.,
f2 (indicated by an arrow in Fig. 2(b)), and the mass of the sample
m.

2.4. Texture measurement

Fig. 3(a) shows the experimental setup for measuring the texture of samples. The details of the texture measurement device
have been reported by Taniwaki et al. (2006b). The device mimics the mastication process of human beings. Using a piezoelectric
sensor (thickness 1 mm and diameter 10 mm; 2Z10D-SYX; Fuji
Ceramics Corp., Fuji, Japan), the device measures the vibrations
that are generated during the penetration of a probe into a sample. The detection range covers the entire audio frequency range
(025,600 Hz). The probe is a wedge that is 5 mm wide and 20 mm
long with a tip angle of 30 . Vertical speed of the probe was
22 mm s1 , which was inferred to lie within the speed range of typical human mastication (Roudaut et al., 2002). The data sampling
rate was 80 kHz. The probe was inserted into the mesocarp tissue
of the fruit samples. A typical texture signal of a Fuyu sample
is presented in Fig. 3(b). Texture measurement was performed at
seven points (inner, middle and outer part) of each sample (Fig. 1)
every 2 or 3 d along with the sensory test. The texture signals thus
obtained were ltered using a half-octave multilter (Taniwaki et
al., 2006a,b) for analyses in the frequency domain. We dened the
texture index (TI) in terms of the amplitude density (Taniwaki et
al., 2006a) as follows:
1
T

|Vi |,

where T (s) is the sampling period and Vi (V), the amplitude of each
data point. TI was calculated from the ltered texture signals of
each frequency band. The output signal can be converted to the
equivalent pressure applied to the probe by using the following
equation: P = 1.0 106 + (2.1 107 ) V/G, where P (Pa) represents
the pressure applied to the probe, V (V) is the output signal and G
is the gain of a preamplier (G = 2 in our experiments).

Fig. 3. (a) A schematic of the texture measurement device. A probe was inserted into
a persimmon sample, and the vibrations produced during penetration were sensed
by a piezoelectric sensor. (b) A typical texture signal of a Fuyu sample.

3. Results
Fig. 4 shows the time-course changes in the sensory test index
of Taishuu (a) and Fuyu (b) persimmon samples with regard
to seven attributes (sweetness, juiciness, thickness, hardness, fragrance, appearance, overall acceptability). The sensory test index
from 5 (immature) down to 1 (mature) of all seven attributes during storage days is shown. In the case of Taishuu, the appearance
index decreased gradually throughout the measurement period.
The other indices exhibited a sharp drop between days 0 and 3,
a slow decline between days 3 and 7, a sharp drop again between
days 7 and 10, no decline between days 10 and 12, and a greater
decline after day 12. The hardness index of Fuyu (Fig. 4(b)) showed
a pattern that was similar to a previously reported result for persimmon hardness (Sakurai et al., 2005), which had been measured
under 40% relative humidity. From the overall acceptability index
(i.e., 3), the optimum eating ripeness of Taishuu was determined
to be day 10. In case of Fuyu, the indices gradually declined up
to day 10 and dropped sharply thereafter. From the overall acceptability index (i.e., 3), the optimum eating ripeness of Fuyu was
determined to be day 14.
Fig. 5 shows the time-course changes in the EI of the persimmon
samples. The numbers indicated along the curves are the numbers
of samples used to obtain each data of averaged EI. The EI of Fuyu
was higher than that of Taishuu. Both EI gradually decreased in a
quasi-exponential manner (R = 0.967 for Taishuu and R = 0.990 for

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83

Fig. 4. The change in the various attributes of the sensory test index of Taishuu (a) and Fuyu (b) persimmons. The bars represent the S.E. (n = 20 on day 10; n = 16 on day
12; n = 18 on day 17; and n = 24 on all other days).

decreased with time throughout the measurement period with a

major decrease between days 3 and 5 in the 0200 Hz frequency
band. In the case of Fuyu, TI suddenly dropped between days
10 and 14 in the 503200 Hz frequency band. The decline in the
TI in the 050 Hz frequency band was not as much as that in the
501600 Hz frequency band.
Fig. 7 shows the correlation between the sensory test index and
TI. In the case of Taishuu, hardness, juiciness, and appearance
were highly correlated with TI except in the 32004480 Hz frequency band (Fig. 7(a)). In case of Fuyu, the sensory test indices
were highly correlated with TI except in the high frequency region
>6400 Hz (Fig. 7(b)). The TI in the 050 Hz frequency band showed
the highest correlation with the hardness in case of both Taishuu
and Fuyu.
4. Discussion

Fig. 5. The time-course of changes in the elasticity index (EI) of Taishuu and Fuyu
persimmons determined by the method described in Fig. 2. The bars represent the
S.E. The numbers represent the number of samples used for each measurement. The
dotted lines are for determining the optimum eating ripeness.

Fuyu). No signicant difference was noted between the decline

patterns of the EIs of the two cultivars. However, the EI of Fuyu
declined faster than that of Taishuu after day 7.
Table 1 presents the correlation between the sensory indices
with respect to six attributes and EI. High correlations (signicant
at the 1% level) were observed between the sensory indices and the
respective EI of both Taishuu and Fuyu.
Fig. 6 shows the time-course changes in TI. The highest TI was
in the frequency range of 050 Hz. In case of Taishuu, TI gradually
Table 1
The coefcient of correlation (R) between the sensory test index of various attributes
and the elasticity index (EI)
Cultivar

Hardness

Sweetness

Juiciness

Thickness

Fragrance

Appearance

Taishuu
Fuyu

0.883
0.861

0.838
0.815

0.857
0.867

0.850
0.871

0.896
0.868

0.898
0.898

n = 31 for Taishuu and n = 36 for Fuyu; P < 0.01.

The optimum eating ripeness period of persimmons can be

derived using the results in Fig. 4. Considering that this period
is dened in terms of the overall sensory test index, which lies
between 2.5 and 3.5, the optimum eating ripeness period was determined to be between days 5 and 13 for Taishuu and between days
12 and 16 for Fuyu fruit. The optimum eating ripeness period was
much longer in case of Taishuu as compared to Fuyu. Since a
high correlation was observed between the hardness, determined
by the sensory test, and EI (Table 1), it is possible to determine
the EI corresponding to the optimum eating ripeness period as
shown in Fig. 5. The EI was determined to be 2.96.0 104 kg2/3 Hz2
(Taishuu) and 4.86.4 104 kg2/3 Hz2 (Fuyu). These values were
overlapped well within the margin of the standard errors.
We used swept sine wave excitation for measuring the vibrational responses of the persimmon samples. The swept sine wave
method is advantageous for accurate determination of the resonance of the samples as compared to the manual hitting method
because the former enables the excitation energy to be concentrated within a small frequency band at a particular time. On the
other hand, in the latter method, the excitation energy spreads over
a wide frequency band.
The exponential decline pattern of the EI of Fuyu that was
obtained in this study was similar to that of the EI of Fuyu,
kiwifruit, and avocados reported by Sakurai et al. (2005), Terasaki
et al. (2001b), and Galili et al. (1998), respectively. TI in the 050 Hz

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M. Taniwaki et al. / Postharvest Biology and Technology 51 (2009) 8085

Fig. 6. The time-course of changes in the texture index (TI) of Taishuu (a) and Fuyu (b) persimmons. The bars represent the S.E. for the number of samples indicated in
the gure.

frequency band reects the rst bite response (i.e., the stress
applied to the probe). Since TI is dominant in the 050 Hz frequency band (Fig. 8), it is comparable to the sharpness index of
Fuyu persimmons that was reported by Sakurai et al. (2005). Our
result in Fig. 8 showed a pattern similar to their result, particularly the temporal increase in TI around day 7 in their result. TI
of Taishuu showed a slight decrease in the 0200 Hz frequency
band (Fig. 6). On the other hand, there was a sharp decline in TI
of Fuyu in the low and middle frequency regions (506400 Hz)
after day 10 (Fig. 6). This nding agreed with the result reported
by Tsuchida et al. (2003) that the rmness of Fuyu persimmons
decreased suddenly after day 6 under conditions of low relative
humidity (60%). Moreover, note similar humps can be observed

Fig. 7. The correlations between the texture index (TI) and the sensory test index of
Taishuu (a) and Fuyu (b) persimmons (n = 17 for Taishuu and n = 22 for Fuyu).

around the 22403200 Hz frequency band in case of both Fuyu

and Taishuu fruit (Fig. 6). The hump disappeared after day 10 in
the case of Fuyu; however, in the case of Taishuu, the hump
remained throughout the measurement period. These results imply
that the texture of Taishuu remained unchanged after harvest as
compared to that of Fuyu.
High correlations (ca. R2 = 0.75) were observed between the EI
and the sensory test index of all the attributes (Table 1). The high
correlation between the sweetness and EI suggested that the sweetness increased with the degree of ripeness.
The differences in the correlation patterns shown in Fig. 7 were
attributed to the differences in the pattern in which TI changed, as
shown in Fig. 6. Fig. 7 shows high correlations between TI and the
sensory test index in the lower frequency region (<1120 Hz). However, the TI in the 32006400 Hz (Taishuu) and 640025,600 Hz
(Fuyu) frequency bands was not well correlated with the texture.
This is an intriguing result, and the reasons for it remain unknown.
The correlation coefcient between hardness and TI (Fig. 7) was
much higher than that obtained by Sakurai et al. (2005). Terasaki
et al. (2001b) obtained a high correlation between (1) the stiffness

Fig. 8. The change in the texture index (TI) in the 050 Hz frequency band.

M. Taniwaki et al. / Postharvest Biology and Technology 51 (2009) 8085

coefcient determined from the second resonance of kiwifruit

and (2) its rmness measured using a rheometer. This rheometer
measurement is comparable to the TI in the 050 Hz frequency
band (Fig. 8) obtained in this study. The TI at the point of optimum eating ripeness (sensory index = 3) can be determined as TI
(050 Hz) = 420 for Fuyu and TI (050 Hz) = 359 for Taishuu fruit.
5. Conclusions
We employed a previously developed nondestructive method
using a vibrational technique and a texture measurement device
that used an acoustic vibration method together with the sensory test to investigate the change in the physical properties
of persimmon fruit during the ripening stage. These methods
enabled the determination of the optimum eating ripeness period
of persimmon fruit. In this study, we determined this period in
quantitative terms EI for Fuyu and Taishuu persimmons to
be 2.96.0 104 kg2/3 Hz2 (Taishuu) and 4.86.4 104 kg2/3 Hz2
(Fuyu). High correlations were observed between the sensory test
index and EI. Our results showed that EI measured by the nondestructive vibrational method is a good predictor of the degree
of ripeness until optimum eating ripeness is reached. Consumers
and distributors may nd our nondestructive method useful for
predicting the optimum eating ripeness of persimmon fruit.
Acknowledgment
The authors thank Dr. Hiroshi Yakushiji of the Persimmon and
Grape Research Station, National Institute of Fruit Tree Science
(Higashi-Hiroshima, Japan) for supplying the persimmon samples.
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