THE EFFECT OF RIPENING PERIODS ON PHYSICAL, CHEMICAL AND MECHANICAL PROPERTIES OF SERVICE TREE FRUITS (Sorbus Domestica L.)
Keywords:ripening, density, color, friction, acidity
The effect of ripening periods on physical, chemical and mechanical properties of service tree fruits (Sorbus domestica L.) were determined. The geometric mean diameter, fruit mass, volume, surface area and fruit density of service tree fruits decreased with increase ripening periods, while, bulk density increased with ripening periods. L*, a*, b*, Chroma decreased with increase ripening periods, while hue angle increased with ripening periods respectively. The friction coefficients of service tree fruits with increase ripening periods were lower for laminate than the other surfaces. The total soluble solid content and total acidity of service tree fruits decreased at ripening period. Titratable acidity was higher in physiological maturity as compared to ripening periods, and pH values of service tree fruits decreased with ripening periods. To post-harvest technological applications of the service tree fruits, the physical, mechanical and chemical properties of service tree fruits must be considered.