Surface stiffness and density of eggplant during storage

摘要

Changes in surface stiffness, mass, volume and density of fresh as well as stored eggplants were studied. Storage period was varied between 0 and 168 h at 15-30 deg. C temperature and 90/100 relative humidity. Mass and volume were measured using standard methods and density was computed from them. Surface stiffness was determined using force-deformation curve obtained on uniaxial compression testing machine. Surface stiffness and volume of eggplant decreased nonlinearly till certain time of storage whereas mass decreased linearly throughout the storage period; and the density showed a reverse trend.