Effects of maturity stages on textural mechanical properties of tomato

Ahmet INCE, Melih Yavuz Çevik, Kubilay Kazım Vursavuş

Abstract


Abstract: The textural mechanical properties of Jadelo F1 variety tomato were evaluated at three different mature stages (green, pink and red) which were classified according to the colors of the fruit. The compression and the puncture tests were applied on samples. The cycling and relaxation tests showed that indexes of average firmness, energy absorption and deformation ratio were more sensitive parameters to maturity stages than others. The puncture tests indicated that maturity stages were effective on initial and average firmness and skin rupture force. Since the rigidity and the firmness of the fruit reduced, it was more prone to mechanical damage in the process of mature. The initial firmness values obtained fromcompressiontest and average firmness values from puncture tests had the highest correlation with each other which indicates that they can be used as representative parameter for tomato. Moreover, it was found that a*/b* color parameter can be good indicator for evaluating mechanical properties of tomato.
Keywords: maturity, textural properties, mechanical properties, color
DOI: 10.3965/j.ijabe.20160906.1999

Citation: Ince A, Cevik M Y, Vursavus K K. Effects of maturity stages on textural mechanical properties of tomato. Int J Agric & Biol Eng, 2016; 9(6): 200-206.

Keywords


maturity, textural properties, mechanical properties, color

Full Text:

PDF

References


Batu A. Determination of acceptable firmness and color values of tomatoes. Journal of Food Engineering, 2004; 61(3): 471–475.

Sirisomboon P, Tanaka M, Kojima T. Evaluation of tomato textural mechanical properties. Journal of Food Engineering, 2012; 111(4): 618–624.

Syahrir W M, Suryanti A, Connsynn C. Color grading in tomato maturity estimator using image processing techniqe. International Conferance on Computer Science and Information Technology (ICCSIT) 2009; 276–280.

Sirisomboon P, Tanaka M, Akinaga T, Kojıma T. Evaluation of the textural properties of Japanese pear. Journal of Texture Studies, 2000; 31(6):665–677.

Gürhan R, Vatandaş M, Güner, M. Determination of mechanical behavior of apricot. Journal of Agricultural Sciences, 2001; 7(4): 136–140. (in Turkish with English abstract)

Allende A, Desmet M, Vanstreels E, Verlinden B E, Nicolai B M. Micromechanical and geometrical propeties of tomato skin related to differences in puncture injury susceptibility. Postharvest Biology and Technology, 2004; 34(2): 131–141.

Yurtlu Y B, Erdoğan D. Effect of storage time on some mechanical properties of cucumber cultivars. Journal of Agricultural Sciences, 2005; 11(3): 251–256. (in Turkish with English abstract)

Yurtlu Y B, Erdoğan, D. Effect of storage time on some mechanical properties of tomato cultivars. Journal of Agricultural Sciences, 2005; 11(2): 201–206. (in Turkish with English abstract)

TUIK, Turkish Statical Institute, Agricultural statistics. 2014.

USDA. United States standards for grade of fresh tomatoes. US Department of Agriculture, Agricultural Marketing, Service, Washington, D.C. 1997.

Bui H T, Makhlouf J, Ratti C. Postharvest ripening characterization of greenhouse tomatoes. International Journal of Food Properties, 2010; 13(13): 830–846.

López Camelo A F,Gomez P A. Comprasion of color indexes for tomato ripening. Horticultura Brasileira, 2004; 22(3): 534–537.




Copyright (c)



2023-2026 Copyright IJABE Editing and Publishing Office