Pea texture studies using a single puncture maturometer

The operation of the single puncture maturometer is described. A linear regression relationship was established between single puncture maturometer readings (SPMR) and commercial maturometer readings. Various parameters of the force distance curve obtained during puncturing of individual peas were f...

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Bibliographic Details
Published inJournal of texture studies Vol. 2; no. 4; pp. 419 - 430
Main Authors Casimir, D.J, Coote, G.G, Moyer, J.C
Format Journal Article
LanguageEnglish
Published England 01.12.1971
Subjects
horticultural crops
plant products
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Summary:The operation of the single puncture maturometer is described. A linear regression relationship was established between single puncture maturometer readings (SPMR) and commercial maturometer readings. Various parameters of the force distance curve obtained during puncturing of individual peas were found to be related to gross chemical composition and maturity. Maximum force showed the highest and a positive correlation with alcohol insoluble solids (AIS). The force required to puncture peas was independent of the hole size used but increased with increasing pin diameter; it was related to AIS and to total solids by linear regressions. SPMR of peas in a single peapod showed that all were of similar maturity.
ISSN:0022-4901
1745-4603
DOI:10.1111/j.1745-4603.1971.tb00590.x