The Physical, Chemical and Mechanical Properties of Medlar (Mespilus germanica L.) During Physiological Maturity and Ripening Period

Yıl 2013, , 33 - 40, 01.06.2013

Baş Editör Ve Yardımcısı Esra Nur Gül Mustafa Bayram

https://doi.org/10.13002/jafag183

Cited By: 5

Öz

In this study, the physical, mechanical and chemical properties of medlar during physiological maturity and ripening period were determined. The physical properties such as geometric mean diameter, sphericity, bulk and true densities, porosity, projected area and colour characteristics were measured during physiological maturity and ripening period of medlar. Mechanical properties such as rupture force, deformation and rupture energy and chemical properties (total soluble solid content, titratable acidity and pH) of medlar fruit were determined. The geometric mean diameter, sphericity, surface area and fruit density of medlar decreased, while, bulk density increased at ripening period. The fruit density of medlars increases of 10.9% occurred while bulk density and surface area decrease of 19.7% and 23.81% observed from physiological maturity to ripening period of medlar fruit, respectively. The static coefficients of friction of medlar fruit during physiological maturity and ripening period were higher for rubber than the other surfaces. The total soluble solid content and total acidity of medlar fruit decreased at ripening period.

Anahtar Kelimeler

Medlar (Mespilus germanica), physiological maturity and ripening period, physical, mechanical and ch

Muşmula (Mespilus germanica L.) meyvesinin hasat ve yeme olumu dönemlerindeki fiziksel, mekanik ve kimyasal özellikleri

Öz

Bu çalışmada, muşmula meyvesinin hasat ve yeme olumu dönemindeki fiziksel, mekanik ve kimyasal özellikleri belirlenmiştir. Fiziksel özellikler olarak geometrik ortalama çap, küresellik, yığın ve gerçek hacim ağırlığı, porozite, projeksiyon alanı ve renk özellikleri hasat ve yeme olumu döneminde ölçülmüştür. Mekanik özellikler olarak kopma kuvveti, deformasyon ve kopma enerjisi belirlenmiştir. Muşmula meyvesinin kimyasal özellikleri olarak toplam suda çözünebilir kuru madde, titre edilebilir asitlik ve pH değerleri belirlenmiştir. Geometrik ortalama çap, küresellik ve meyve hacim ağırlığı yeme olumunda azalırken, yığın hacim ağırlığı ise artış göstermiştir. Muşmulanın meyve hacim ağırlığı hasat olumundan yeme olumuna kadar %10,9 oranında azalırken, yığın hacim ağırlığı ve yüzey alanı ise sırasıyla %19,7 ile % 23,81 oranında azalmıştır. Muşmula meyvesinin hasat ve yeme olumunda statik sürtünme katsayısı değerleri lastik yüzeyde diğer yüzeylere göre daha yüksek bulunmuştur. Muşmula meyvesinin toplam suda çözünebilir kuru madde ve toplam asitlik değeri yeme olumunda ise azalma göstermiştir.

Anahtar Kelimeler

Muşmula (Mespilus germanica L.), hasat ve yeme olumu, fiziksel, mekanik ve kimyasal özellikleri

Kaynakça

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