Measurement of firmness of fresh-cut sliced tomato using puncture tests : studies on sample size, probe size and direction of puncture

M. Moreira Lana, L.M.M. Tijskens, A. De Theije, M. Dekker, D.M. Barrett

Research output: Contribution to journalArticleAcademicpeer-review

11 Citations (Scopus)

Abstract

In order to investigate the firmness of tomato slices, two experiments were performed. In the first one, Monte Carlo simulation was used to study the variation in firmness within and between slices. Adding more slices and more measurements per slice reduced the SD, but in general, the efficiency of adding more slices was higher. In the second experiment, the firmness of tomato slices was measured by puncture test during storage, using one of three flat-tipped cylindrical probes (3.5-, 2.5- and 1.5-mm diameter) in two directions, along or perpendicular to the main axis of the fruit. Changes in firmness were studied by nonlinear regression analysis. The same model could be applied to all combinations of probe size and direction with the same correction for shear and compression. It suggests that shear and compression forces decay with storage time according to the same mechanism, irrespective of the measurement direction.
Original languageEnglish
Pages (from-to)601-618
JournalJournal of Texture Studies
Volume38
Issue number5
DOIs
Publication statusPublished - 2007

Keywords

  • fruit
  • storage
  • temperature
  • ethylene
  • intact

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