Physico-Chemical Properties of Custard Apple

Kachhadiya, S. P.; Jethva, Kamlesh

doi:10.9734/ijbcrr/2017/36626

Cited by 3 publications

(1 citation statement)

References 2 publications

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“…Before the measurements made under laboratory conditions, the pears were kept for an hour in 21±2˚C temperature to reach the ambient temperature. The moisture content of the fruits was determined by the oven method (Kachhadiya and Jethva, 2017) and were 75.48, 80.33, 86.60 percent (expressed in wet basis) for pears, respectively.…”

Section: Methodsmentioning

confidence: 99%

Mechanical behavior of Deveci pear cultivar affected by maturation

Cevher¹

2020

Turk J Food Agric Sci

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The present study examines the mechanical behavior of 'Deveci' pear cultivar produced in Turkey in terms of harvesting periods. Penetration tests were applied to the determined sides (bloom side, lateral side and stem side) of pear fruit harvested on three different maturation dates (October 5-15-25). According to the test results, it was found that harvesting period had different effects on mechanical properties of pears. Decrease was found in rupture force, rupture energy, deformation and firmness values of pears as the harvest date progressed. Rupture force values were as 52.69, 45.56 and 41.95 N in the first, second and third harvesting dates, respectively. Deformation was 5.57 in the first harvesting date and as 5.12 mm in the third harvesting date. The present study showed that firmness values of mature pear fruit were less. Firmness value was 9.59 N/mm in the first harvesting date and 8.09 N/mm in the third harvesting date. The highest firmness value was found on the stem side of pears.

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Section: Methodsmentioning

confidence: 99%