Rheological Characteristics of Apple Skin and Apple Firmness |
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| Authors: | M.A. Rao S.K. Brown |
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| Affiliation: | 1. Department of Food Science , Cornell University , Geneva, New York, USA mar2@cornell.edu;3. Department of Horticultural Science , Cornell University , Geneva, New York, USA |
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| Abstract: | The modulus and breaking strength of the skins of different apples were measured: McIntosh, Red Delicious, and Empire stored under controlled atmosphere; McIntosh stored at 1.7°C without atmospheric control, and Honey Crisp and Crimson Gala grown under light and heavy crop conditions. The moduli of the skins of Honey Crisp and Crimson Gala were lower (P < 0.05), than those of Empire, McIntosh, and Red Delicious. Peak puncture force values of McIntosh, Red Delicious, and Empire were lower (P < 0.05) than those of Crimson Gala and Honey Crisp; the contribution of the skin of the Honey Crisp apples to the peak force was least among all the studied apples. |
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| Keywords: | Apple varieties Apple skin modulus Apple skin breaking strength Apple puncture force |
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