Abstract
Apple’s resistance to bruising and the potential for good storability are related to its fmnness. Although it is well known that bruising results from excessive force on the fruit surface, it is still not clear which factors determine the differences in susceptibility of fruit to given force. Four apples varieties: Gloster, Idared, Jonagold and Red Boskop held in cold storage at temperature 0-2°C, 6-8°C and 14-16°C were subjected every 5 weeks to mechanical tests. The firmness tests have been performed using a puncture test of apple, a compression test of cylindrical specimen of flesh and a tension test of skin.
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