MEASUREMENT OF FIRMNESS OF FRESH‐CUT SLICED TOMATO USING PUNCTURE TESTS – STUDIES ON SAMPLE SIZE, PROBE SIZE AND DIRECTION OF PUNCTURE

Abstract

ABSTRACT In order to investigate the firmness of tomato slices, two experiments were performed. In the first one, Monte Carlo simulation was used to study the variation in firmness within and between slices. Adding more slices and more measurements per slice reduced the SD, but in general, the efficiency of adding more slices was higher. In the second experiment, the firmness of tomato slices was measured by puncture test during storage, using one of three flat‐tipped cylindrical probes (3.5‐, 2.5‐ and 1.5‐mm diameter) in two directions, along or perpendicular to the main axis of the fruit. Changes in firmness were studied by nonlinear regression analysis. The same model could be applied to all combinations of probe size and direction with the same correction for shear and compression. It suggests that shear and compression forces decay with storage time according to the same mechanism, irrespective of the measurement direction. PRACTICAL APPLICATIONSMethodologies for both firmness evaluation and data analysis were presented. Monte Carlo simulation was used to optimize the number of samples for firmness assays. After calculating the experimental SD from preliminary experimental results, simulations were performed with different numbers of replicates and measurements per replicate, to find an optimal experimental design where the SD is minimized. Using nonlinear regression, the effects on firmness of probe size, puncture direction in relation to the plant tissue and storage time can be analyzed simultaneously. The incorporation of a correction factor to account for differences in firmness due to probe size was proposed. The relative influence of shear (s) and compression force (c) on the observed force is estimated. Results of interest for the industry were presented, confirming previous findings that the firmness of ripened tomato slices measured by puncture analysis does not change significantly during short‐term storage at low temperature.