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INFLUENCE OF THE SKIN ON PUNCTURE PROPERTIES OF CHILLED AND NONCHILLED TOMATO FRUIT
Author(s) -
JACKMAN ROBERT L.,
STANLEY DAVID W.
Publication year - 1994
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1994.tb01328.x
Subject(s) - ripening , toughness , toughening , horticulture , food science , botany , materials science , chemistry , composite material , biology
The puncture properties (firmness, toughness) of tomato skin and its influence on the overall puncture properties of mature‐green fruit during ambient temperature (22C) ripening or chilled (5C) storage were estimated from the difference between whole fruit puncture force‐deformation behaviour and that measured with the skin removed. Although the firmness of the skin of nonchilled fruit did not change significantly (p > 0.05) over 28 days of ripening, its contribution to overall puncture firmness increased from about 25 to 70%. Both skin toughness and its contribution to overall puncture toughness doubled within the first week of ripening of nonchilled fruit. The firmness of chilled fruit skin decreased (p > 0.05) only after 16 days of storage, but its contribution to overall puncture firmness remained constant at 25–30%. Both the toughness of the skin of chilled fruit and its contribution to overall puncture toughness remained constant during storage. Possible artifacts in the measurement of puncture properties of chilled fruit are discussed. The results are consistent with a toughening of tomato skin during early stages of ripening of nonchilled fruit that somewhat compensates for a rapid reduction in pericarp tissue integrity, and with an increase in firmness or rigidity of tomato skin and underlying tissue(s) during chilled storage of fruit.