บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Physical measurement of firmness of banana fruit pulp: determination of optimum conditions for measurement.

Kojima, K.; Sakurai, N.; Kuraishi, S.; Yamamoto, R.; Inaba, A.;

Postharvest Biology and Technology Year: 1992 Vol: 2 Issue: 1 Pages: 41-49 Ref: 20 ref.

1992

บทคัดย่อ

Physical measurement of firmness of banana fruit pulp: determination of optimum conditions for measurement.

Stress-relaxation curves were obtained by plunging a conical probe into the pulp of green and yellow banana fruits (cv. Giant Cavendish). Three stress-relaxation parameters, minimum stress-relaxation time (T0), relaxation rate (R) and maximum stress-relaxation time (Tm), were calculated from the stress-relaxation curve. The values of the parameters were affected by plunging speed and plunging depth. With a fixed plunging speed of 0.5 mm/s and a plunging depth of 0.6 mm, yellow fruits showed significantly lower values for T0 and Tm than green fruits. The Tm value, followed by the T0 value, were the most indicative parameters of softening in banana fruits. The R value did not differ substantially between green and yellow fruits. Measurements of stress-relaxation parameters in different parts of the pulp revealed that the physical properties were not uniform within the same fruit.