Determination of physical characteristics of root vegetables with puncture test
Bajkin, A., Faculty of Agriculture, Novi Sad (Serbia) | Ponjičan, O., Faculty of Agriculture, Novi Sad (Serbia) | Radomirović, D., Faculty of Agriculture, Novi Sad (Serbia) | Babić, M., Faculty of Agriculture, Novi Sad (Serbia) | Radojčin, M., Faculty of Agriculture, Novi Sad (Serbia)
The aim of this research was to analyze the physical characteristics of root vegetables: carrot, parsley, parsnip and celery. These root vegetables are sold fresh on the market which is why it is important to specify its shape, structure and root texture. Carrot, parsley and parsnip were grown in ridge cultivation and celery was grown on the flat ground. The yields of root and leaf, as well as the dry matter were measured. Root physical characteristics were tested by the puncture test. The puncture force was measured by TMSPRO instrument (Food technology) having the cylindrical punch diameter of 6 mm. The puncture test was performed for every root at three measuring points located at the point of maximum diameter: sideways into the whole root and at the cross section of xylem and phloem. Critical points were determined on the puncture curve: puncture point (‘yield point’), maximum and average value of the puncture force for the distance of 10 mm, as well as the slope of the puncture force. Also, the shape of the puncture curve was analyzed with respect to the depth of the cylindrical punch penetration. The puncture test showed statistically significant and clearly expressed differences in the measuring points of the carrot, parsnip, parsley and celery which confirmed the heterogeneous structure of the tested root vegetables. The measured quantitative values of the puncture force are very important in the technological sense since they can contribute to the design of the machinery used for mechanical harvesting and processing.
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