Akademik Veri Yönetim Sistemi
INMATEH-AGRICULTURAL ENGINEERING, cilt.54, sa.1, ss.33-38, 2018 (ESCI)
Effect of maturity time as colour on mechanical properties is important for long way transportation. In this research, some physical and mechanical properties of beef tomato (Tybeef) grown in the Antalya region were determined based on the puncture tests. The tests were carried out at four maturity stages namely green, light pink, pink and red colour. Size and sphericity were measured using the standard methods. Surface colour of tomatoes were determined using a colorimeter and the mechanical properties such as puncture force and stress, puncture energy, deformation, strength and elastic modulus by texture analyser. The puncture force and energy values were found different at 5% probability level for all the maturity stages. Deformation, failure stress and toughness values were found different at 1% probability level for all the maturity stages. Statistically, there is no difference in the modulus of elasticity values for all the maturity stages. In conclusion, it was found that L*/a*/b* and C*/h colour parameter can be a good index for evaluating mechanical properties of beef tomato.