Introduction
Yellow rust is one of the most important wheat diseases, caused by the Puccinia striiformis f. sp. tritici (Pst) fungus, substantially reducing yield and quality. Studies indicate that yellow rust reduces wheat production by approximately 15% on average. This disease periodically becomes epidemic, causing severe damage to wheat crops.
One of the most crucial aspects of combating yellow rust is identifying affected areas and foci within the field. If spraying is conducted in the early stages, the spread of the disease and its associated damage can be effectively mitigated. Initially, disease detection relied on visual inspection, which, despite its practicality, is time-consuming, costly, and prone to errors. Additionally, visual inspection can contribute to disease spread, further complicating control efforts. Due to these limitations, researchers have been striving to develop more precise and faster methods to enable accurate and timely identification, thereby minimizing the damage caused by this disease. In recent years, chemical and molecular techniques, such as polymerase chain reaction (PCR), have been employed a five-year-old orchard in the Kiapi region of Sari and immediately transferred to the laboratory after harvesting. First, the physical properties of the product were measured, and then the samples were placed on a simulator for vibration tests. The road vibration simulator consists of a vibrating table suspended on four springs with the same constant stiffness coefficient, to which two gears are connected, and these gears are rotated in opposite directions by an electric motor. The table legs are connected to the ground by a rubber damper. The motor speed and vibration frequency were adjusted using a frequency converter (inverter model N700E, made in Korea), and the vibration acceleration was adjusted by changing the size of the weights placed on the vibrating table. A digital accelerometer (model VB-8203, made in Taiwan) was used to record the acceleration, and a dynamometer with frequency measurement capability (model DW-6090, made in Korea) was used to record the frequency.

Results
According to the results, the vibration frequency, box type and vibration duration have significant effect on the depth and volume at the 1% level. Also, the interaction effect of acceleration and frequency have significant effect on the bruised depth and surface at the 5% level. The vibration frequency has a direct relationship with the bruising volume, such that at a vibration frequency of 10 Hz, the maximum bruising volume is 510.04 mm3 and at a vibration frequency of 12 Hz, the maximum bruising volume is 727.48 mm3. As the vibration frequency increases, the bruising volume of the fruit increases.
In a vibration period of 15 minutes, the maximum bruised area was 202.72 mm2 and in a vibration period of 30 minutes, the maximum bruised area was 233.77 mm2, which indicates that with increasing vibration period (increasing distance traveled), damage to the product increases and causes more product losses. At a vibration frequency of 10 Hz, the maximum dent depth was 4.15 mm and at a vibration frequency of 12 Hz, the maximum depth was 5.50 mm. The depth increases with increasing vibration frequency. The type of box is another parameter evaluated, with the maximum depth of damage in plastic boxes being 4.30 mm and the maximum depth of damage in wooden boxes being 5.35 mm. The depth of damage in fruits placed in wooden boxes is greater than that in plastic boxes. Plastic boxes are more impact-absorbing, resulting in damage occurring at shallower depths. The maximum bruising level in the interaction of acceleration and vibration frequency 0.5 × 12 Hz is equal to 247.85 (mm2) and the minimum bruising level in the interaction of 0.3 × 10 Hz is 198.85 (mm2). The maximum bruising level is related to the time when high vibration is accompanied by high frequency, in this case the most damage is done to the fruit. When acceleration and vibration frequency increase simultaneously, the fruits inside the box have more freedom of movement and during vibration, the collision of fruits with each other increases, resulting in increased fruit damage.

Conclusions
According to the results found, the energy absorbed by plastic boxes is greater than that of wooden boxes, which causes less damage to the fruits inside the box and reduces the depth and volume of bruising. Also, the depth, surface and volume of bruising during a vibration period of 30 minutes are much greater than during a period of 15 minutes. In other words, the greater the distance traveled by the transport vehicles, the greater the damage to the peach fruit.
When the acceleration of 0.5 g with a frequency of 12 Hz was applied to the fruit, we had the highest level of bruising in the fruit and the maximum depth and volume of bruising was related to the time when the high acceleration with a high frequency was applied to the fruit for a longer period of time, which was due to the size and intensity of the forces acting on the fruit that increased as repetitive forces, resulting in the destruction of the fruit tissues and increased damage. When transporting fruit, especially juicy fruits such as peaches, if soft coatings with greater impact and energy absorption are used, the degree of bruising is significantly reduced and it is better to have a short transportation route and carry out it in the shortest possible time and only the product is transported from the producer to the consumer. As much as possible, vehicles should be used that have a suitable suspension system and meet other necessary and sufficient standards so that the minimum acceleration and vibration frequency is transmitted to the floor of the vehicle and, consequently, to the boxes and fruits inside the boxes, thereby minimizing fruit waste during transportation.

Author Contributions
In this paper Reza Tabatabaeekoloor contributed in conceptualization and methodology and Shaban Ghavami Jolandan contributed in writing and supervision.

Data Availability Statement
Data are "Not applicable" in this research.

Acknowledgements
The authors would like to appreciate the financial support of this research made by Sari Agricultural Sciences andNatural Resources University.

Ethical Considerations
The authors confirm adherence to ethical standards, including avoidance of data fabrication, falsification, plagiarism, and misconduct.