Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage

Oderhowho Nyorere; Hilary Uguru

doi:doi:10.11648/j.ajetm.20180304.11

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Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage

Oderhowho Nyorere, Hilary Uguru

Published in American Journal of Engineering and Technology Management (Volume 3, Issue 4)

Received: 15 September 2018 Accepted: 27 September 2018 Published: 24 October 2018

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Abstract

Instrumental texture profile analysis (TPA) of Nandini cucumber fruit, was measured as a function of its parts (stalk, mid and blossom), and maturity stages. These textural parameters; hardness, springiness, adhesiveness, gumminess, stringiness, fracturability, and chewiness of the fruit were measured; over a course of four maturity stages, 6, 9, 12 and 15 Days after Peak Anthesis (DAPA). The texture profile analysis was done by using the Warner-Bratzler shear force (WBS) method, and the results showed that maturity stage and fruit part significantly (P ≤ 0.05) influenced all the textural parameters evaluated. Over the course of maturation, all the parameters investigated were found to increase. During maturation, the stalk, mid and blossom hardness increased by 25, 26 and 32% respectively; springiness increased by 6.4, 7.7 and 6.2 % in the stalk, mid and blossom; gumminess increased by 57.7, 57.4 and 42.2% in the stalk, mid and blossom; chewiness increased by 60.5, 63.1 and 47% in the stalk, mid and blossom; fracturability increased from 89.13 to 118.29, 82.76 to 110.7 and 62.28 to 90.12 N in the stalk, mid and blossom; adhesiveness increased from 9.14 to 13.2, 8.49 to 12.27 and 7.15 to 9.83 Ns in the stalk, mid and blossom; lastly, stringiness increased from 20.05 to 21.61, 19.46 to 20.81 and 19.06 to 19.79 mm in the stalk, mid and blossom. The results showed significant correlation of all the parameters investigated with maturation and fruit part.

Published in	American Journal of Engineering and Technology Management (Volume 3, Issue 4)
DOI	10.11648/j.ajetm.20180304.11
Page(s)	54-60
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Texture Profile Analysis, Cucumber Fruit, Maturity Stage

References

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[15]	Guiné, R. P. F., Andrade, S. Correia, A. C., Jordão, A. M., Lopes, A. D. and Ferreira, D. (2011). Evaluation of textural properties in apples of regional varieties. International Journal of Food Properties. 14, (2): 331-338.
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APA Style

Oderhowho Nyorere, Hilary Uguru. (2018). Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage. American Journal of Engineering and Technology Management, 3(4), 54-60. https://doi.org/10.11648/j.ajetm.20180304.11

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ACS Style

Oderhowho Nyorere; Hilary Uguru. Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage. Am. J. Eng. Technol. Manag. 2018, 3(4), 54-60. doi: 10.11648/j.ajetm.20180304.11

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AMA Style

Oderhowho Nyorere, Hilary Uguru. Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage. Am J Eng Technol Manag. 2018;3(4):54-60. doi: 10.11648/j.ajetm.20180304.11

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@article{10.11648/j.ajetm.20180304.11,
  author = {Oderhowho Nyorere and Hilary Uguru},
  title = {Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage},
  journal = {American Journal of Engineering and Technology Management},
  volume = {3},
  number = {4},
  pages = {54-60},
  doi = {10.11648/j.ajetm.20180304.11},
  url = {https://doi.org/10.11648/j.ajetm.20180304.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajetm.20180304.11},
  abstract = {Instrumental texture profile analysis (TPA) of Nandini cucumber fruit, was measured as a function of its parts (stalk, mid and blossom), and maturity stages. These textural parameters; hardness, springiness, adhesiveness, gumminess, stringiness, fracturability, and chewiness of the fruit were measured; over a course of four maturity stages, 6, 9, 12 and 15 Days after Peak Anthesis (DAPA). The texture profile analysis was done by using the Warner-Bratzler shear force (WBS) method, and the results showed that maturity stage and fruit part significantly (P ≤ 0.05) influenced all the textural parameters evaluated. Over the course of maturation, all the parameters investigated were found to increase. During maturation, the stalk, mid and blossom hardness increased by 25, 26 and 32% respectively; springiness increased by 6.4, 7.7 and 6.2 % in the stalk, mid and blossom; gumminess increased by 57.7, 57.4 and 42.2% in the stalk, mid and blossom; chewiness increased by 60.5, 63.1 and 47% in the stalk, mid and blossom; fracturability increased from 89.13 to 118.29, 82.76 to 110.7 and 62.28 to 90.12 N in the stalk, mid and blossom; adhesiveness increased from 9.14 to 13.2, 8.49 to 12.27 and 7.15 to 9.83 Ns in the stalk, mid and blossom; lastly, stringiness increased from 20.05 to 21.61, 19.46 to 20.81 and 19.06 to 19.79 mm in the stalk, mid and blossom. The results showed significant correlation of all the parameters investigated with maturation and fruit part.},
 year = {2018}
}

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TY  - JOUR
T1  - Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage
AU  - Oderhowho Nyorere
AU  - Hilary Uguru
Y1  - 2018/10/24
PY  - 2018
N1  - https://doi.org/10.11648/j.ajetm.20180304.11
DO  - 10.11648/j.ajetm.20180304.11
T2  - American Journal of Engineering and Technology Management
JF  - American Journal of Engineering and Technology Management
JO  - American Journal of Engineering and Technology Management
SP  - 54
EP  - 60
PB  - Science Publishing Group
SN  - 2575-1441
UR  - https://doi.org/10.11648/j.ajetm.20180304.11
AB  - Instrumental texture profile analysis (TPA) of Nandini cucumber fruit, was measured as a function of its parts (stalk, mid and blossom), and maturity stages. These textural parameters; hardness, springiness, adhesiveness, gumminess, stringiness, fracturability, and chewiness of the fruit were measured; over a course of four maturity stages, 6, 9, 12 and 15 Days after Peak Anthesis (DAPA). The texture profile analysis was done by using the Warner-Bratzler shear force (WBS) method, and the results showed that maturity stage and fruit part significantly (P ≤ 0.05) influenced all the textural parameters evaluated. Over the course of maturation, all the parameters investigated were found to increase. During maturation, the stalk, mid and blossom hardness increased by 25, 26 and 32% respectively; springiness increased by 6.4, 7.7 and 6.2 % in the stalk, mid and blossom; gumminess increased by 57.7, 57.4 and 42.2% in the stalk, mid and blossom; chewiness increased by 60.5, 63.1 and 47% in the stalk, mid and blossom; fracturability increased from 89.13 to 118.29, 82.76 to 110.7 and 62.28 to 90.12 N in the stalk, mid and blossom; adhesiveness increased from 9.14 to 13.2, 8.49 to 12.27 and 7.15 to 9.83 Ns in the stalk, mid and blossom; lastly, stringiness increased from 20.05 to 21.61, 19.46 to 20.81 and 19.06 to 19.79 mm in the stalk, mid and blossom. The results showed significant correlation of all the parameters investigated with maturation and fruit part.
VL  - 3
IS  - 4
ER  -

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Author Information

Oderhowho Nyorere

Agricultural and Bio-Environmental Engineering Technology Department, School of Engineering, Delta State Polytechnic, Ozoro, Nigeria
Hilary Uguru

Agricultural and Bio-Environmental Engineering Technology Department, School of Engineering, Delta State Polytechnic, Ozoro, Nigeria

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APA Style

Oderhowho Nyorere, Hilary Uguru. (2018). Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage. American Journal of Engineering and Technology Management, 3(4), 54-60. https://doi.org/10.11648/j.ajetm.20180304.11

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ACS Style

Oderhowho Nyorere; Hilary Uguru. Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage. Am. J. Eng. Technol. Manag. 2018, 3(4), 54-60. doi: 10.11648/j.ajetm.20180304.11

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AMA Style

Oderhowho Nyorere, Hilary Uguru. Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage. Am J Eng Technol Manag. 2018;3(4):54-60. doi: 10.11648/j.ajetm.20180304.11

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@article{10.11648/j.ajetm.20180304.11,
  author = {Oderhowho Nyorere and Hilary Uguru},
  title = {Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage},
  journal = {American Journal of Engineering and Technology Management},
  volume = {3},
  number = {4},
  pages = {54-60},
  doi = {10.11648/j.ajetm.20180304.11},
  url = {https://doi.org/10.11648/j.ajetm.20180304.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajetm.20180304.11},
  abstract = {Instrumental texture profile analysis (TPA) of Nandini cucumber fruit, was measured as a function of its parts (stalk, mid and blossom), and maturity stages. These textural parameters; hardness, springiness, adhesiveness, gumminess, stringiness, fracturability, and chewiness of the fruit were measured; over a course of four maturity stages, 6, 9, 12 and 15 Days after Peak Anthesis (DAPA). The texture profile analysis was done by using the Warner-Bratzler shear force (WBS) method, and the results showed that maturity stage and fruit part significantly (P ≤ 0.05) influenced all the textural parameters evaluated. Over the course of maturation, all the parameters investigated were found to increase. During maturation, the stalk, mid and blossom hardness increased by 25, 26 and 32% respectively; springiness increased by 6.4, 7.7 and 6.2 % in the stalk, mid and blossom; gumminess increased by 57.7, 57.4 and 42.2% in the stalk, mid and blossom; chewiness increased by 60.5, 63.1 and 47% in the stalk, mid and blossom; fracturability increased from 89.13 to 118.29, 82.76 to 110.7 and 62.28 to 90.12 N in the stalk, mid and blossom; adhesiveness increased from 9.14 to 13.2, 8.49 to 12.27 and 7.15 to 9.83 Ns in the stalk, mid and blossom; lastly, stringiness increased from 20.05 to 21.61, 19.46 to 20.81 and 19.06 to 19.79 mm in the stalk, mid and blossom. The results showed significant correlation of all the parameters investigated with maturation and fruit part.},
 year = {2018}
}

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TY  - JOUR
T1  - Instrumental Texture Profile Analysis (TPA) of Cucumber Fruit as Influenced by Its Part and Maturity Stage
AU  - Oderhowho Nyorere
AU  - Hilary Uguru
Y1  - 2018/10/24
PY  - 2018
N1  - https://doi.org/10.11648/j.ajetm.20180304.11
DO  - 10.11648/j.ajetm.20180304.11
T2  - American Journal of Engineering and Technology Management
JF  - American Journal of Engineering and Technology Management
JO  - American Journal of Engineering and Technology Management
SP  - 54
EP  - 60
PB  - Science Publishing Group
SN  - 2575-1441
UR  - https://doi.org/10.11648/j.ajetm.20180304.11
AB  - Instrumental texture profile analysis (TPA) of Nandini cucumber fruit, was measured as a function of its parts (stalk, mid and blossom), and maturity stages. These textural parameters; hardness, springiness, adhesiveness, gumminess, stringiness, fracturability, and chewiness of the fruit were measured; over a course of four maturity stages, 6, 9, 12 and 15 Days after Peak Anthesis (DAPA). The texture profile analysis was done by using the Warner-Bratzler shear force (WBS) method, and the results showed that maturity stage and fruit part significantly (P ≤ 0.05) influenced all the textural parameters evaluated. Over the course of maturation, all the parameters investigated were found to increase. During maturation, the stalk, mid and blossom hardness increased by 25, 26 and 32% respectively; springiness increased by 6.4, 7.7 and 6.2 % in the stalk, mid and blossom; gumminess increased by 57.7, 57.4 and 42.2% in the stalk, mid and blossom; chewiness increased by 60.5, 63.1 and 47% in the stalk, mid and blossom; fracturability increased from 89.13 to 118.29, 82.76 to 110.7 and 62.28 to 90.12 N in the stalk, mid and blossom; adhesiveness increased from 9.14 to 13.2, 8.49 to 12.27 and 7.15 to 9.83 Ns in the stalk, mid and blossom; lastly, stringiness increased from 20.05 to 21.61, 19.46 to 20.81 and 19.06 to 19.79 mm in the stalk, mid and blossom. The results showed significant correlation of all the parameters investigated with maturation and fruit part.
VL  - 3
IS  - 4
ER  -

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