Monitoring of the Force-Deformation Curve of Kish Cucumber Fruit During Storage

Mechanical properties like firmness used to quality assessment by many research workers. In this research work, the number of critical points on force-deformation curve (CP),fracture ability and hardness values were determined to evaluate the changing of textural properties of Kish cucumber fruit during shelf life. For CP, fracture ability and hardnessdetermination all textural puncture test were used. The parameters were evaluated at differentstorage period. The results showed the CP, fracture ability and hardness parameters can be used for texture evaluation of cucumber fruit like traditional parameters. Kish cucumber fruit,lost the value of CP, fracture ability and hardness 42%, 48% and 42% during storage time respectively. CP, fracture ability and hardness can be used as cucumber quality assessment

Keywords:

Critical points , Cucumber fruit , Fracture ability , Hardness