نوع مقاله : مقاله پژوهشی (کاربردی)
نویسندگان
1 گروه مهندسی مکانیک بیوسیستم، دانشکده کشاورزی دانشگاه جیرفت، جیرفت، ایران
2 گروه مهندسی مکانیک بیوسیستم، دانشکذه کشاورزی، دانشگاه جیرفت، جیرفت، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
In this research, some mechanical properties (rupture force, displacement, stiffness and rupture energy) as well as critical bending of cucumber in four packaging treatments (without packaging or control, cellophane, transparent metallizer bag and nano plastic) and in four storage time levels (first, second, third and fourth weeks) were assessed and determined in a factorial experiment based on a completely randomized design. Excessive spoilage and softening (due to water loss and drying) of control samples caused them to be removed in the third and fourth weeks during the experiments. The results showed that the type of packing had a significant effect only on critical bending at the 5% level and had no effect on other parameters. The interaction of packaging type × storage time on the measured parameters had different results. The lowest critical bending value (0.435 cm-1) and the highest stiffness value (0.18 N/mm) at the end of the fourth week were related to the metallizer package samples. Finally, it was found that the packaging method in the transparent metallizer envelope can maintain the quality of the product and increase the shelf life. Critical bending can be used to evaluate the quality of cucumber product.
کلیدواژه‌ها [English]
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