Elasticity characteristics of fruits
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University of Horticulture and Food Industry, Somlói út 14-16, H-1118 Budapest, Hungary
Publication date: 2021-08-19
Int. Agrophys. 1994, 8(3): 411–414
The objective of the paper reported herein is to determine elasticity characteristics of fruits for the evaluation of fruit firmness. The coefficient of elasticity - the ratio of the compressive stress to the deformation - was introduced to characterize the firmness of the fruit. Since the deformation is limited to a value that is below the inflection point of the stress-strain curve, this coefficient can be measured by a non-destructive method. Tests were performed with different penetrometers and good correlation was found between the coefficient of elasticity and other properties - bioyield and rupture stresses and the Young's modulus of elasticity and the coefficient of elasticity - with apple and tomato. The coefficient can be used as a good characteristic of the fruit firmness for either scientific or practical evaluation.