Evaluation of tomato textural mechanical properties

Sirisomboon, Panmanas; Tanaka, Munehiro; Kojima, Takayuki

doi:10.1016/j.jfoodeng.2012.03.007

Cited by 81 publications

(67 citation statements)

References 19 publications

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“…The mechanical properties of the beet, together with sucrose, soluble solids and moisture content, are important parameters in evaluating the sucrose yield and the cost of sugar beet production, and also for assessing new sugar beet germplasms and/or cultivars (Cheng et al, 2011;Kabas and Ozmerzi, 2008;Kertész et al, 2015;Kumbár et al, 2015). Most of these properties are evaluated through compression, rheological and puncture testing (Sirisomboon et al, 2012;Szymanek, 2009;Trávníček et al, 2016;Trnka et al, 2016). The compression test is effective in evaluating the mechanical response of the whole agricultural product, while the puncture test is useful in indicating the approximate strength of the peel and the flesh at the puncture point .…”

Section: Introductionmentioning

confidence: 99%

Mechanical properties of sugar beet root during storage

Nedomová¹,

Kumbár²,

Pytel³

et al. 2017

International Agrophysics

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A b s t r a c t. This paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest period -1, 8, 22, 43, and 71 days after crop. Both experimental methods, i.e. compression test and puncture test, suggest that the failure strength of the sugar beet root increases with the storage time. The parameters obtained using the puncture test, are more sensitive to the storage duration than those obtained by way of the compression test. We also found that such mechanical properties served as a reliable tool for monitoring the progress of sugar beet roots storage. The described methods could also be used to highlight important information on sugar beet evolution during storage.

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Section: Introductionmentioning

confidence: 99%

Mechanical properties of sugar beet root during storage

Nedomová¹,

Kumbár²,

Pytel³

et al. 2017

International Agrophysics

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“…Fruit packing companies need to measure quality variables, but they need to do so in a non-destructive manner. Manufacturers and researchers are currently developing sensors with this aim (Garcia-Ramos et al, 2005;Sirisomboon et al, 2012).…”

Section: Figure 2 Amount Of Soluble Solids (°Brix) At Different Ripementioning

confidence: 99%

Determination of tomato quality attributes using near infrared spectroscopy and reference analysis

Radzevičius

Viškelis

Karklelienė

et al. 2016

Zemdirbyste-Agriculture

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The research objective was determination of ripening attributes of intact tomato (Lycopersicon esculentum Mill.) cv. 'Rutuliai' using near infrared (NIR) spectroscopy and reference analysis. Tomatoes were picked at six different ripening stages in order to evaluate the correlation between data obtained by near infrared spectra and physicalchemical analyses and how the quality parameters change during ripening. Primarily, spectroscopic measurements were followed by chemical analyses. NIR spectroscopy measurements and reference analyses showed that tomato fruit had lost skin and flesh firmness during the ripening processes and there were no big differences between the methods used for the determination of dry matter and soluble solids (°Brix) and the obtained results varied slightly. The obtained results of dry matter, soluble solids content (°Brix) and fruit skin and flesh firmness were presented as simple linear regression between NIR spectroscopy and reference analyses. A high correlation between NIR spectroscopy and reference analyses of dry matter was established and this correlation, expressed by regression coefficient, reached 0.9089. Regression coefficient between NIR spectroscopy and reference analyses of soluble solids was 0.815. Meanwhile, the highest correlation was detected for tomato fruit skin and flesh firmness and regression coefficient, respectively, reached 0.9119 and 0.9624. Hence the near infrared calibration has the potential to estimate the physical-chemical properties of tomato fruit according to their infrared spectra.

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“…Between this point and the rupture point, plastic deformation occurs, with either visible or invisible flaws. Some fruits have a bio-yield point in this phase, which indicates the beginning of the disruption of the cellular structure of the fruit, and is defined as the point at which any increase in strain pro- duces no change or even a decrease in strength (Kabas and Ozmerzi, 2008;Sirisomboon et al, 2000Sirisomboon et al, , 2012. The bio-yield point sometimes coincides with the rupture point (Bourne, 2002).…”

Section: Rheology Studies On Fruitsmentioning

confidence: 99%

“…The rupture point indicates the maximum force required to break the tissue. This is traditionally used by the fruit industry to measure firmness, i.e., peak force (Harker et al, 2010;Sirisomboon et al, 2012), and is also known as flesh firmness. The post-rupture stage begins at this point; this is the phase in which information can be obtained about the weakness, or the hardness of the sample, in terms of its fracture behavior (Foegeding et al, 2011), as the peaks that may occur are associated with the micro-phenomena of its sound nature (Rosenthal and Ribas, 2001).…”

Section: Rheology Studies On Fruitsmentioning

confidence: 99%