01675naa a2200241 a 450000100080000000500110000800800410001902400420006010000160010224501630011826000090028152009280029065000100121865000280122865000110125665300120126765300130127970000220129270000180131470000150133270000190134777300670136617804362024-01-24       2007    bl uuuu     u00u1 u    #d7 a10.1111/j.1745-4603.2007.00115.x2DOI1 aLANA, M. M.  aMeasurement of firmness of fresh-cut sliced tomato using puncture tests - studies on sample size, probe size and direction of puncture.h[electronic resource]  c2007  aIn order to investigate the firmness of tomato slices, two experiments wereperformed. In the first one, Monte Carlo simulation was used to study thevariation in firmness within and between slices. Adding more slices and moremeasurements per slice reduced the SD, but in general, the efficiency of addingmore slices was higher. In the second experiment, the firmness of tomato sliceswas measured by puncture test during storage, using one of three flat-tippedcylindrical probes (3.5-, 2.5- and 1.5-mm diameter) in two directions, along orperpendicular to the main axis of the fruit. Changes in firmness were studiedby nonlinear regression analysis. The same model could be applied to allcombinations of probe size and direction with the same correction for shearand compression. It suggests that shear and compression forces decay withstorage time according to the same mechanism, irrespective of the measure-ment direction.  aCorte  aLycopersicon Esculentum  aTomate  aFirmeza  aPunção1 aTUSKENS, L. M. M.1 aTHEIJE, A. de1 aDEKKER, M.1 aBARRETT, D. M.  tJournal of Texture Studies, Westportgv. 38, p. 601-618, 2007.