Abstract
The objective of the present study is to characterize the rheological properties of peaches according to the results of puncture test force/displacement curves. The measurements were carried out on the universal testing machine. The firmness of the peaches was measured on the equatorial side of the fruit. Four measurements were carried out on each fruit by varying the orientation at intervals by about 90°. The used approach computed six texture parameters from the curves, which were supposed to be representative of skin hardness, fruit deformation before skin rupture, flesh firmness and mechanical work needed to penetrate the fruit. The data were fitted by an exponential function. The correlation is not statistically significant. Its value only support the hypothesis about decrease of the skin strength and other values. Generally, there is a decreases with time from the harvest beginning but the scatter of the data is too high. The results show that used method enables to describe the peach firmness development during the harvest period but the effective use of this method is based on the large number of experiments which are destructive in their nature. Some new approach is briefly outlined.
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