American Journal of Engineering and Technology Management

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

Received: Sep. 15, 2018    Accepted: Sep. 27, 2018    Published: Oct. 24, 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.

DOI 10.11648/j.ajetm.20180304.11
Published in American Journal of Engineering and Technology Management ( Volume 3, Issue 4, August 2018 )
Page(s) 54-60
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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), 2024. Published by Science Publishing Group

Keywords

Texture Profile Analysis, Cucumber Fruit, Maturity Stage

References
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[3] Eboibi, O. and Uguru, H. (2018). Effect of Moisture Content on the Mechanical Properties of Cucumber Fruit. International Journal of Scientific & Engineering Research Volume 9, pp 671–678.
[4] Nema, N. K., Maity, N., Sarkar, B. and Mukherjee, P. K. (2011). Cucumis sativus fruit potential antioxidant, anti-hyaluronidase, and anti-elastase agent. Archives of Dermatological Research 303:247-52.
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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://download.sciencepg.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
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    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
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    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
  • Agricultural and Bio-Environmental Engineering Technology Department, School of Engineering, Delta State Polytechnic, Ozoro, Nigeria

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

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