Influence of study method on description of pear texture properties

• Autorzy: Nadulski R.

Warianty tytułu

PL

Wplyw metody badan na opis wlasciwosci teksturalnych gruszek

• Języki publikacji: EN

Abstrakty

EN

The aim of study was to evaluate the influence of testing method on a range of pear texture properties changes as well as to find the variability range for mechanical properties during cool storage of selected pear varieties fruits. Fruits of four pear varieties were tested. Fruit texture properties tests were performed by means of skin puncture, flesh penetrometric and flesh double compress (TPA) tests. Penetrometers with cylinder tips of 4-11 mm diameter were applied for fruit skin puncture test. Two cylinder penetrometers of 8 and 11 mm diameters ended with plano-conical, bowl-shaped and semi-sphere tips were used for flesh mechanical properties tests. Statistically significant changes of all analysed mechanical properties occurred during long-term pear storage, namely at the beginning of the process. The range of changes varies for particular quantities depending on variety traits of tested fruits. The decrease of all parameters values (except for deformation at skin puncture test) was observed during fruit storage and the course of changes was described by means of exponential equations. The tests allowed for evaluating different methods as well as finding mechanical parameters of pear texture at various storage stages. It was proved that pear texture properties depended on their variety traits. On the basis of the study it can be concluded that only application of several strength tests makes it possible to get information on pear fruit state during storage. It was found that proper selection of testing method is necessary to find differences between varieties.

PL

Celem pracy było określenie wpływu metody pomiaru na zakres zmian właściwości teksturalnych gruszek a także wyznaczenie właściwości mechanicznych wybranych odmian gruszek podczas przechowywania w warunkach chłodniczych. Badaniami objęto cztery odmiany gruszek. Badania teksturalne prowadzono przy pomocy testu przebijania skórki, testu penetrometrycznego miąższu i testu podwójnego ściskania (TPA). Do przebijania skórki owoców stosowano penetrometry cylindryczne o średnicy od 4 mm do 11 mm. Test penetrometryczny miąższu prowadzono przy pomocy penetrometrów cylindrycznych o średnicy 8 mm i 11 mm z końcówkami: płaskościętą, półkulistą i czaszową. W czasie długotrwałego przechowywania zarejestrowano istotnie statystycznie zmiany analizowanych cech teksturalnych owoców, szczególnie w początkowej fazie przechowywania. Podczas przechowywania zaobserwowano spadek wartości wszystkich analizowanych wartości (oprócz deformacji skórki) a zmiany opisano przy pomocy funkcji wykładniczych. Badania pozwoliły na porównanie różnych metod pomiarowych oraz wyznaczenie cech teksturalnych owoców podczas przechowywania. Przeprowadzone badania wykazały, że jedynie stosowanie wielu testów wytrzymałościowych pozwala na uzyskanie informacji o stanie owoców w różnych stadiach przechowywania chłodniczego. Stwierdzono, że tylko właściwy dobór metody badawczej pozwala na określenie różnic między badanymi odmianami owoców.

Słowa kluczowe

EN

pear; textural property; storage; testing method; property change; mechanical property; pear fruit; plant cultivar; fruit texture

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 2[A]
• Opis fizyczny: p.115-120,fig.,ref.

Twórcy

autor

Nadulski R.

• Agricultural University in Lublin, Doswiadczalna 44, 20-236 Lublin, Poland

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