Articles
THE INFLUENCE OF THE MEASUREMENT CONDITIONS ON THE TPA TEST OF SELECTED FRUIT
Article number
562_25
Pages
213 – 219
Language
English
Abstract
The fact that apples are often stored in inappropriate conditions results in the deterioration of their sensory characteristics, mostly their texture.
The TPA test is a common method of evaluating the texture of food products.
The specific nature of these products often makes the results of such measurement hard to interpret.
The aim of the examinations was to evaluate the impact of the measurement conditions on the course of the TPA test.
Four varieties of apples (Cortland, Jonagold, Idared and ampion) were examined.
The apples were stored under controlled temperature and humidity.
The measurements were made in three cycles, at intervals of approximately 4 weeks.
The examinations were carried out on cylindrical samples cut from the whole fruit.
The sample size and the degree of its deformation were assumed to be the parameters that might have an impact on the measurement.
The TPA test was carried out on the INSTRON 4302 apparatus.
The following parameters were determined in the measurement: hardness I, hardness II, cohesiveness and elasticity of the fruit.
The obtained results were examined using the Duncan test.
The examination results showed a statistically significant effect of the size sample on hardness I, hardness II and elasticity, but no such effect was observed on the cohesiveness of the examined fruit.
The examination also showed that the degree of deformation had a major effect on hardness II and cohesiveness of the sample.
No effect of the degree of the sample deformation on hardness I and elasticity was observed.
The examinations have shown that there is a need to continue working on the optimisation of conditions of texture measurement using the TPA test.
The TPA test is a common method of evaluating the texture of food products.
The specific nature of these products often makes the results of such measurement hard to interpret.
The aim of the examinations was to evaluate the impact of the measurement conditions on the course of the TPA test.
Four varieties of apples (Cortland, Jonagold, Idared and ampion) were examined.
The apples were stored under controlled temperature and humidity.
The measurements were made in three cycles, at intervals of approximately 4 weeks.
The examinations were carried out on cylindrical samples cut from the whole fruit.
The sample size and the degree of its deformation were assumed to be the parameters that might have an impact on the measurement.
The TPA test was carried out on the INSTRON 4302 apparatus.
The following parameters were determined in the measurement: hardness I, hardness II, cohesiveness and elasticity of the fruit.
The obtained results were examined using the Duncan test.
The examination results showed a statistically significant effect of the size sample on hardness I, hardness II and elasticity, but no such effect was observed on the cohesiveness of the examined fruit.
The examination also showed that the degree of deformation had a major effect on hardness II and cohesiveness of the sample.
No effect of the degree of the sample deformation on hardness I and elasticity was observed.
The examinations have shown that there is a need to continue working on the optimisation of conditions of texture measurement using the TPA test.
Authors
R. Nadulski, J. Grochowicz
Keywords
TPA test, apples, measurement conditions
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