• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1340-1345
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• 1993

Five textural characteristics , epicarp strength, deformation , firmness , toughness and penetration time were calculated from force/deformation curves obtained by pressure testing tomato fruits. The fruits were harvested at either the mature-green or red maturity stages. The effects of changing the probe diameter and cross-head speed were investigated on force/deformation characteristics of tomatoes. It was confirmed that increasing of cross-head speed and probe diameter highly significantly effect all textural of the characteristics mentioned above , except epiarp strength of red tomatoes at 200 mm minute cross-head and penetration time of red and green tomatoes after 200mm minute and 100 mm minute cross-head respectively.