Abstract
The study has identified selected mechanical properties
of fresh and stored fruit of large cranberry. The analyses
focused on the changes in the values of peel and flesh puncture
strength in the selected cranberry varieties depending on
water content and storage duration. Measurements were also
performed to examine deformations and energy needed to cut
through the fruit peel and flesh. The value of breaking stress
was calculated. The findings show a decrease in the relevant
parameters during storage of fruit obtained from the examined
varieties of large cranberry. Mean water contents in the fruit of
the relevant varieties were in the range of 86.4-89.1%. There was
a notable decrease in the mean value of peel and flesh puncture
strength in the fruit of the relevant varieties of large cranberry.
The mean value of peel and flesh puncture strength in the fresh
fruit of cranberry was 6.1 N, and after 40 days in storage the
value decreased by 2.3 N.
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