Instrumental measurement of pomegranate texture during four maturity stages

被引：8

作者：

Khodabakhshian, Rasool ^{[1
]}

Emadi, Bagher ^{[1
]}

Khojastehpour, Mehdi ^{[1
]}

Golzarian, Mahmood R. ^{[1
]}

机构：

[1] Ferdowsi Univ Mashhad, Dept Biosyst Engn, Mashhad, Razavi Khorasan, Iran

来源：

JOURNAL OF TEXTURE STUDIES | 2019年 / 50卷 / 05期

关键词：

aril; compression test; maturity; pomegranate fruit; puncture test; texture; RESPIRATION RATE; FRUIT; CULTIVARS; DAMAGE; ATTRIBUTES; QUALITY; APPLE;

D O I：

10.1111/jtxs.12406

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Texture of pomegranate fruit and arils are the main quality attributes in the food process industries. In this study, the texture properties of pomegranate fruit and arils (cv. "Ashraf") at four different stage of maturity (88, 109, 124, and 143 days after full bloom) were evaluated using the puncture test (rupture force and rupture energy) and compression test (bioyield force, rupture energy, and young modulus). The tests showed that all studied textural parameters were sensitive textural parameters for distinguishing the maturity stages. Rupture force and rupture energy of pomegranate fruit were determined at top, middle, and bottom positions of the fruit. The results showed that compression load values of aril increased with advances in maturity stage of fruit, while puncture load values of fruit decreased. The textural properties of pomegranate fruit and arils exhibited a strong dependence (p < .05) on the degree of maturity at harvesting time. Also results showed that rupture force of three different studied positions of fruit was severely different. The highest and lowest values were observed at top and middle position, respectively.

引用

页码：410 / 415

页数：6

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