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Author: search.filters.author.Sirisomboon, PanmanasSubject: search.filters.subject.Texture

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    Item type:Publication,
    Evaluation of tomato textural mechanical properties
    (2012-08-01)
    Sirisomboon, Panmanas
    ;
    Tanaka, Munehiro
    ;
    Kojima, Takayuki
    The texture of fresh tomatoes (Lycopersicum esculentum Mill.; 'Momotaro') at three different stage of ripeness (mature green, pink, and red) was intensively evaluated. The double-cycle load plate compression test showed that initial firmness, average firmness, energy absorption, deformation ratio, and relaxation ratio were sensitive textural parameters for identifying the maturity stages. From a puncture test, initial firmness, average firmness, apparent modulus of elasticity, rupture force, toughness, and deformation at the rupture point were sensitive to the maturity stages. The mature unripe tomato deformed linearly as a function of force; hence, the firmness was constant. However, the fully ripe tomato firmness increased as a function of applied force. The fruit strain increased during ripening, and it was independent of fruit size. The unripe tomato was more elastic than the ripe one. The peel at the mature green stage contributed approximately 70% of the firmness of the fruit and approximately 90% at the pink stage and red stage. The rupture force by the puncture test (traditionally, peak force) was correlated well with other textural parameters, which indicated that it could be used as a firmness representative parameter, as has been used by many researchers. The degree of elasticity was a better indicator for elasticity than the relaxation ratio. © 2012 Elsevier Ltd. All rights reserved.
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    Physicochemical and textural properties of pomelo (Citrus maxima Merr. cv. Kao Nam Pueng) fruit at preharvest, postharvest and during the commercial harvest period
    (2012-03-01)
    Sirisomboon, Panmanas
    ;
    Theamprateep, Charoonpong
    We used the plate compression test and the puncture test to study the physicochemical and textural properties of pomelo (Citrus maxima Merr. cv. Kao Nam Pueng) from the end of cell enlargement to the mid-maturation period, which also included the commercial harvest period. The CIE lightness (L*) and CIE blue-yellow (b*) color coordinates of the peel increased over time, while CIE red-green (a*) decreased. Pomelo fruits at preharvest and during commercial harvest were of acceptable taste and quality with a soluble solids content (SSC) to acidity (A) ratio of 10:16. While firmness of the fruit decreased with maturity, the elasticity properties remained the same. The flavedo was tougher; lamella and flesh strength decreased; and albedo strength remained the same, indicating that the physiological structure of the albedo may not have changed during this stage. L* and b* were correlated with the strength of the lamella (RM), the penetrating force (PFF) and energy (PEF) in the flesh of pomelo. SSC/A was correlated with the weight of the fruit, L*, a*, b* of the peel, PFF and PEF, and as indicated by results of the non-destructive test, the flavor and flesh texture could be monitored during the maturation stage. SSC and A were correlated with RM, and A with PFF and PEF. The deformation ratio correlated well with average firmness (AF) of the fruit, which indicated that the ability of the fruit to perceive strain depended on the AF. This study is unique in demonstrating the change and correlation among the physicochemical and textural properties of pomelo during maturation.