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Mechanical behavior and compression tests on apples golden delicious



Mechanical behavior and compression tests on apples golden delicious



Lebensmittel Wissenschaft and Technologie 10(1): 12-20



The major objective of this investigation was to study the effect of ripeness and testing methods on the value of moduli of deformability (E) and on bioyield points (Eb) of 'Golden Delicious' apples from 2 different gardens. Measurements on specimen with and without skin and core specimen from yellow and green fruits were made. Apparntly there is no difference between the moduli of deformability of green and yellow apples with skin. There may be a marked difference between the mean moduli of deformability measured with different testing methods. The bioyield point of green apples was found with a lower load than with yellow ones. This was true for all testing methods used. There is no marked difference in the Eb value for yellow and green apples. Measurements on core specimen give higher values of E for yellow and green fruits. Loads and deformations at bioyield points were always higher for yellow than for green ones.

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