A method for measuring tomato fruit firmness using a modified shear press

Gormley, T. R.; Keppel, D.

doi:10.1111/j.1365-2621.1976.tb00764.x

Cited by 6 publications

(5 citation statements)

References 7 publications

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“…Ripening leads to a significant decrease in bioyield, toughness and fruit firmness and an increase in compliance. These findings confirm the reports of previous workers (Adegoroye, 1980;Gormley & Keppel, 1976;Hall, 1964;Holt, 1970). The effect of ripening on deformation was not significant while compliance appeared as the most useful parameter for detecting changes in the softness of tomato fruits.…”

Section: Effect Of Maturity On Force-deformation Characteristicssupporting

confidence: 93%

Simulated transit studies on tomatoes; effects of compressive load, container, vibration and maturity on mechanical damage

Olorunda

1985

Int J of Food Sci Tech

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The compressive force-deformation characteristics of tomatoes in the green, turning and red stages were determined with a view to obtaining information on the rupture force for these fruits. This was followed by a simulated transit study which investigated the effects of vibration, compressive load and type of container on mechanically induced damage, using a fractional factorial experimental design. The forcedeformation studies showed that ripening leads to a significant decrease in tomato bioyield point, toughness and firmness and an increase in compliance. In the simulated transit study, mechanical damage was significantly affected by the stage of tomato maturity, container type, vibration and compressive load. It was found that the application of uniform moderate pressure on the produce during transportation would reduce the incidence of impact damage. The implications of these findings in the design and general improvement of packaging containers used for conveying perishable agricultural produce in developing countries are discussed.

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Section: Effect Of Maturity On Force-deformation Characteristicssupporting

confidence: 93%

Simulated transit studies on tomatoes; effects of compressive load, container, vibration and maturity on mechanical damage

Olorunda

1985

Int J of Food Sci Tech

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“…capable of being sliced ea. 'ily, is about 540 g. Results for 19 batches of tomatoes tested have shown that only 80% of fruit in a 12 lb box was within ± 20% of the mean firmness value for the batch, 9 thus indicating large differences in the firmness of fruit within each batch. If, therefore, a lot of tomatoes has a mean firmness of 680 g force there would be individual fruit with values much lower than this.…”

Section: Interpretation Of Firmness Valuesmentioning

confidence: 99%

“…On the basis of panel tests 9 it was found that the minimum firmness value at which an individual tomato fruit could be acceptable for sale at retail level is about 680 g force, while the value for use in the home, i.e. capable of being sliced ea.…”

Section: Interpretation Of Firmness Valuesmentioning

confidence: 99%

Firmness and colour of the fruit of some tomato cultivars from various sources during storage

Gormley

Egan

1978

J Sci Food Agric

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The firmness of fruit of tomato cultivars Sonato, Grenadier, Adagio, Extase and Exquise obtained from growers was significantly different at time of harvest and after storage for 7 and 14 days at 19-23°C. However, all fruit had firmness values above 1000 g force on day 7 and above 700 g force on day 14, which are postulated minima for sale of fruit at retail level and use in the home respe·ctively. There is no evidence to downgrade fruit of Sonata from a firmness point of view. Variation in fruit firmness within a sample was considerable for most cultivars on each testing date, and coeffi· cients of variation were calculated to quantify this. Correlation coefficients between Hunter a/b ratio and firmness for the different cultivars ranged from -0.91 to -0.97. Regression lines relating a/b ratios to firmness fell into two groups. 'Firmness tests on samples of tomato fruit purchased from retailers suggested that all samples were adequately firm and had a firmness shelf-life of at least 7 days.

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“…A set of 20 tomatoes a day, randomly selected from the initial group, was used as recommended by Gormley & Keppel (1976) and presented to the nine previously selected judges. Each judge carried out an individual evaluation of the samples, checking his perception on the scale as explained before.…”

Section: Sensory Analysis For Colormentioning

confidence: 99%

Instrumented Color Determination and Sensory Analysis of Tomato Fruits (Lycopersicum Esculentum Mill)

Almeida

Fabbro

Gazzola

2017

International Journal of Agricultural and Environmental Information Systems

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This research work reports the evaluation of tomato fruits (Lycopersicum esculentum Mill) by means of sensory analysis as well as through instrumented color determination aiming of establishing some correlations between the results yielded by the two methods. Nowadays tomato fruits selection and sorting are based on the uniformity of physiological maturity which is considered adequate for harvesting. The sensory analysis was carried by selecting a group of trained volunteers applying a non-structured scale. The instrumental readings were carried using a “Macbeth” HUNTERLab equipment at five selected points on the transversal fruit axis. The sensory color determination indicated no significant differences (p = 0.05) between the following groups of days: 1, 3 and 5; 5 and 8; 10 and 12; and 12, 15, 17 and 19, however it indicated the occurrence of differences between the groups. Tomato fruits showed moderately characteristic colors between the 10th and 12th days and very characteristic colors from the 12thday.

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A method for measuring tomato fruit firmness using a modified shear press

Cited by 6 publications

References 7 publications

Simulated transit studies on tomatoes; effects of compressive load, container, vibration and maturity on mechanical damage

Simulated transit studies on tomatoes; effects of compressive load, container, vibration and maturity on mechanical damage

Firmness and colour of the fruit of some tomato cultivars from various sources during storage

Instrumented Color Determination and Sensory Analysis of Tomato Fruits (Lycopersicum Esculentum Mill)

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