ISHS Acta Horticulturae 746: International Conference on Quality Management of Fresh Cut Produce
MEASUREMENT OF THE PHYSICAL PROPERTIES OF CABBAGE |
| Author: | H. Ito |
| Keywords: | autograph, juiciness, hardness, strength, penetrability, toughness |
| Abstract:
The strength (penetrability) of cabbage was measured using an autograph equipped with a long needle. Then a cabbage cut vertically in half was examined. Juiciness was measured using the same autograph equipped with a metal disk. Both soft, juicy and hard, less juicy cabbages were examined, and the autograph confirmed that the former was softer and juicier than the latter. In addition, large-cut cabbage was less juicy than small-cut cabbage. The cabbage midrib could be identified on the time-kgf chart when penetrability was measured. Thus, measuring the strength and juiciness of whole cabbage is possible using an autograph. | |
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