In this work the mechanical compressive properties of orange fruits of the Tarocco variety were assessed using a Universal Testing Machine, equipped with upper and lower plates made of transparent graduated Plexiglas® and three cameras positioned along the axis lines x, y and z. By submitting each fruit to different engineering strains ( ε z ) along the z-axis in the range of 3–21% of the initial fruit height, the momentary contact area of each fruit under testing was precisely determined by approximating its outline to a polygon and reconstructing it via the Elliptic Fourier Analysis, or an ellipse inscribed in a bounding box. Both estimates yielded no statistically significant difference and varied linearly with ε z . Their prediction using the ASABE Standard Method (2008), or assuming no variation in the volume of the fruit undergoing compression, resulted be under- or over-estimated by 45% or 19%, respectively. Use of image analysis allowed the apparent Poisson’s ratio and modulus of deformability ( E O) of the whole orange fruit to be estimated as equal to 0.16 ± 0.09 and 353 ± 3 kPa, respectively. By assimilating the orange fruit to a deformable membrane ( flavedo) filled with an internal incompressible juice, it was possible to estimate the compressive stress acting on the equatorial horizontal cross-section of the epicarp only and thus estimate the apparent modulus of elasticity of the orange peel (=375 ± 33 kPa), and a burst pressure of 533 ± 103 kPa at a rupture strain ε z R of 0.30 ± 0.03 for rind thicknesses ranging from 0.8 to 4.0 mm.
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