Evolution of mechanical characteristics of tomatoes of two varieties during ripening

摘要: Mechanical characteristics of tomatoes two varieties (Pusa Ruby and Vashali hybrid) were studied at various stages ripening by whole fruit compression (WFCT) and Magness-Taylor penetration (MTPT) tests on an Instron Universal Testing Machine, Model 1 140. Rupture/penetration force, deformation rupture/penetration, stiffness, work done computed from the respective force-deformation curves for WFCT MTPT various ripening both varieties. All parameters, except deformation at rupture under WFCT, showed highly significant variations with ripening. The fruits differences in all parameters obtained by WFCT stiffness. The hybrid firmer requiring 20-50 % extra force to rupture/puncture ripening compared Pusa Ruby. increased four times more rapidly, ripening, Ruby compared hybrid. After breaker stage, fruits required more energy (work) penetration as most was spent rather than puncturing. The overestimate compression or when approximated linear force curve 99.9 level. Except deformation under (for Pusa Ruby), other good correlations between them. Empirically selected inverse power law models adequately described the variation index were equally suited purpose.