Author： Ekrami-Rad Nader
Publisher： Taylor & Francis Ltd
ISSN： 1094-2912
Source： International Journal of Food Properties, Vol.14, Iss.3, 2011-05, pp. : 570-582
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Abstract
Mechanical property data of pomegranate fruits are limited. The objective of this study was to determine the compression and cutting properties of whole fruit as well as the puncture strength of peel samples of fruit at different storage times. The results showed that storage time had a significant effect on all the properties studied in this work except for peel shear strain (p < 0.05).="" the="" whole="" fruit="" cutting="" energy="" and="" power,="" maximum="" cutting="" force,="" peel="" shear="" strength="" and="" strain="" and="" shear="" modulus="" showed="" an="" increasing="" trend="" with="" storage="" time.="" however,="" firmness,="" bioyield="" force,="" and="" modulus="" of="" elasticity="" increased="" and="" then="" decreased="" with="" storage="" time.="">
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