ORCID Profile
0000-0002-8107-9026
Current Organisation
Ferdowsi University of Mashhad
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Publisher: Springer Science and Business Media LLC
Date: 06-08-2019
Publisher: Elsevier BV
Date: 11-2016
Publisher: Elsevier BV
Date: 2018
Publisher: Wiley
Date: 22-05-2019
DOI: 10.1111/JTXS.12406
Abstract: Texture of pomegranate fruit and arils are the main quality attributes in the food process industries. In this study, the texture properties of pomegranate fruit and arils (cv. "Ashraf") at four different stage of maturity (88, 109, 124, and 143 days after full bloom) were evaluated using the puncture test (rupture force and rupture energy) and compression test (bioyield force, rupture energy, and young modulus). The tests showed that all studied textural parameters were sensitive textural parameters for distinguishing the maturity stages. Rupture force and rupture energy of pomegranate fruit were determined at top, middle, and bottom positions of the fruit. The results showed that compression load values of aril increased with advances in maturity stage of fruit, while puncture load values of fruit decreased. The textural properties of pomegranate fruit and arils exhibited a strong dependence (p < .05) on the degree of maturity at harvesting time. Also results showed that rupture force of three different studied positions of fruit was severely different. The highest and lowest values were observed at top and middle position, respectively.
Publisher: Elsevier BV
Date: 09-2017
Publisher: Informa UK Limited
Date: 30-08-2016
Publisher: Informa UK Limited
Date: 20-09-2016
Publisher: Elsevier BV
Date: 11-2021
Publisher: Springer Science and Business Media LLC
Date: 09-04-2021
Publisher: Elsevier BV
Date: 10-2017
No related grants have been discovered for Mehdi Khojastehpour.