Modeling Some Physico-Mechanical Properties of Tomato

Abstract

The purpose of this study was measuring some physico-mechanical properties of tomato varieties ('Kariz', 'Darbigo', 'Falkato', 'Newton', and 'Shaqayeq') for three ripeness levels as a completely random factorial test; furthermore estimating the mass of the samples, using some new mathematical models, and volume, using image processing techniques. It was signified that the 'Kariz' had the most volume, total soluble solids, and sphericity among the varieties and was suitable for paste industry, furthermore due to its highest elasticity modulus (E=0.167 Mpa), had the most resilient. After comparing the relations of estimating the mass, the regression model using three dimensions (length, width, and thickness) had the highest accuracy (M=-183.298+2.272T+1.286W+1.414T with R 2 =0.96 and RSE=4.44). The external 'Falcato' stiffness was the lowest among the varieties ranged from 6.31-7.01 N.mm -1 whereas the most stiffness was related to the green ripeness.

Application of Artificial Neural Networks to Estimate Color Surface Features of Three Maturity Stages of Tomato Based on Dimensions and Weight

“…First projected areas and actual volume as a dimensional characteristics were the most appropriate factors for estimating tomatoes mass. Ghazavi et al [15] estimated mass of tomatoes for three ripeness levels based on three dimensions (length, width and thickness). Izadi et al [16] calculated tomato fruit mass based on intermediate and diameter using a nonlinear regression.…”