Evaluation of Two Objective Methods and a Subjective Rating Scale for Measuring Tomato Fruit Firmness1

Abstract

Tomato fruit firmness is closely associated with its ripeness stage; as the fruit ripens it softens. Correct usage of the UC Fruit Firmness Tester requires that such variables as location of measurement on the fruit, removal of skin, and plunger (tip) diameter be specified. A negative and highly significant correlation (r = −0.75) exists between firmness measurements with the UC Firmness Tester (a destructive method) and the compression testing device (a nondestructive method). Values obtained by both methods were also highly correlated (r = 0.79, UC Firmness Tester; r = −0.81, compression testing device) with subjective evaluation scores based on finger feel. Two possible minimum firmness limits are suggested for tomato fruits at shipping point and at retail.

Changes in Water Soluble Polyuronides in the Pulp Tissue of Ripening ‘Bosc’ Pears following Cold Storage in Air or in 1% Oxygen

“…Flesh firmness of fruit was determined by a UC pressure tester (9). A Hunter spring force gauge (Model #L-30 lb) with an 8-mm diameter plunger was mounted on a stand for operation like a drill press (13). Each fruit was penetrated to a depth of 9 mm at 3 pared spots located on the sector not exposed to direct sunlight.…”

Gamma rays induced enhancement in the phytonutrient capacities of tomato (Solanum Lycopersicum L.)

“…They were measured with a penetrometer with 5 replications and 15 fruits in each replication. The evaluation of the collected data was done according to Kader et al (1978).…”

Desenvolvimento de tomate de mesa, com o uso do metodo QFD (Quality Function Deployment), comercializado em um supermecado

“…), Figura 2 (vide página 35), a indicação dada pelo consumidor poderia ser associada à coloração referente ao estádio "salada" e/ou "colorido". Dessa forma, se o cliente escolhe o tomate com base em aspectos visuais e táteis, não podendo experimentar o produto, acaba por privilegiar a cor esverdeada, e, consumi-lo neste estádio, nem sempre alcança satisfação quanto ao sabor, que, na maioria das variedades, é obtida quando o fruto chega à maturação, KADER & MORRIS (1976).…”