TEXTURE CHANGES IN RIPENING OF STORED TOMATOES

In 14 cultivars for mechanical harvest and in 7 cultivars for manual harvest was studied this properties: Poisson's number, Young's module, lengwise deformation, cross deformation, permanent deformation, firmness, hardness and bioyield point. Results were comparable to ripening scores and shown in tables. Texture parameters were significantly to ripening and to taste panel scores. Most of parameters are shown more difference in mature red tomatoes when in mature red. The bioyield point is important for determination first 5 parameters because pressure over this point cased internal damage of fruits. Storage in this case is less successful. Bioyield point, Poisson's number and firmness in red fruits of cultivars for mechanicaly harvest was higher /140 to 150%/ elasticity module was lower /50%/ than this one for manual harvest.

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