الفهرس 
REVIEW OF LITERATURE Strawberry fruitOnly 14 pages are availabe for public view
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Abstract
The study aims to estimate the mechanical damage during transportation stages, as the study is concerned to evaluate the morphological changes and physiological of the fruits due to their exposure to vibrations of braise transportation, trading and engineering factors affecting the operations.
The results showed the following:-
1. Transportation of the fruits used in the experiment operation took about three hours and was energy vibrating her up and got to the lab in 1204 J/kg, resulting in a ratio of damage of 7 and 7.3% for the two cultivars Festival and Fortuna, respectively.
2. The percent of a bruise in the fruits when stored at a temperature of 21 o C for 6 hours, reaching 9.04, 9.34% of the two cultivars Festival and Fortuna, respectively.
3. Experienced the fruits of the damage with the highest vibratory energy 2100 J/kg, while 25% were in the fruits of the degree of maturity of the Supreme 32, 48.2% respectively, for each of the 85-90% and 90-95%.
4. Whenever exposed fruits to the highest vibratory energy the higher the percent of bruising by the terms, bruise percent has increased from 11 to 21% by the increase in energy from 1204 to 1424 J/kg for Festival cv.
5. Exposed strawberries placed in the middle crates into the biggest damage where the percentage of damage to 50% at the end of the storage period (61 hours) and that the Festival cv.
6. The fruit red color change decreased from 25, 20, and 12 for Festival cultivar and, from 40, 29, and 22 for Fortuna cultivar by increasing fruit ripening degree from 80-85 to 85-90 and 90-95% respectively at 1.9 kJ/kg vibrational energy.
7. The fruit red color decreased as the storage period increased for both Festival and Fortuna cultivars at all different levels of vibrational energy.
8. Elasticity for strawberries affected by the degree of maturity in terms of elasticity down the greater the degree of maturity, with fruits ripening 80-85% fruits elasticity dropped from 1.36 to 0.5 MPa when vibratory energy increased from 1204 to 1900 J/kg.
9. The results showed that the modulus of elasticity of the fruits declined during the storage period, from 1.36 to 0.9 MPa after 24 h storage Festival cultivar.
10. The fruit firmness decrease from 1.2 to 0.95 to 0.8 and 0.75 N/mm for Festival cultivar and, from 0.95 to 0.80 to 0.67 and 0.65 N/mm for Fortuna cultivar by increasing the vibrational energy resp. at 50 hours’ time after treatment.
11. Fruit firmness value varied from high values at the top and bottom positions to low values at the middle position for both Festival and Fortuna cultivars during the storage period.
12. Festival cultivar reduce bruising from Fortuna whereas, the percent of reduce bruising, increased from 4 to 42 % by increasing the vibrational energy from 1.2 to 1.9 kJ/kg at 80-85% fruit ripening degree.
13. The percent of reduce bruising decreased from 42, 33 and 21 % of fruit ripening degree from 80-85 to 85-90 and 90-95% respectively at 1.8 kJ/kg vibrational energy.
14. When used two air bubble pad under the fruit, the percent of reduce bruising was 24 and 37% for Festival cultivar and 17 and 25 % for Fortuna cultivar compare with one under and one upper plus one under air bubble pads resp. at 30 h storage period.
15. Fruit bruising decreased by 45% when used 31.3 mm from foam under the column of fruit box.
16. The results showed that the percent of fruit bruise after 24 h storage period was 21 and 33 % for 3 and 15 kJ/m2 resp. from UV-C dose for Festival cultivar.
17. The critical accumulated vibrational energy at the acceptable percent of bruises for fruit, 20% was 1.78, 1.46 and 1.4 kJ/kg for 80-85%, 85-90% and 90-95% ripening degree resp. for Festival cultivar and 1.44, 1.32 and 1.3 kJ/kg for Fortuna cultivar.
18. At the acceptable bruise percent for strawberry fruit (20%) the shelf life for Festival cultivar 70, 15 and 11 h for 1.42, 1.75 and 2.1 kJ/kg resp. but in Fortuna cultivar the shelf life decreased to 24, 9 and 7 h.